Salmon with Mango Salsa
User Reviews
5
Salmon with Mango Salsa
Description
This recipe involves preparing a sauce by combining soy sauce, pure maple syrup, water, and cornstarch, cooking it until thickened to a syrupy glaze. The salmon is placed skin-side down on a parchment-lined baking sheet, seasoned with onion powder, and brushed with the glaze before baking. Halfway through cooking, another layer of glaze is applied to build flavor and a glossy finish. Baking until the internal temperature reaches 145°F ensures proper doneness with a tender, moist texture.
The accompanying mango salsa combines diced mango, red bell pepper, red onion, jalapeno (steamed and seeded), garlic, chopped cilantro, lime juice, salt, and pepper. This salsa adds a fresh, fruity, and slightly spicy element that complements the richness of the salmon glaze and fish.
This dish serves well as a main course, pairing naturally with steamed rice, grains, or light sides. The glaze and salsa create a layered flavor experience from sweet and spicy to fresh and acidic.
Tips suggest broiling the salmon for the last few minutes if a crispier surface is desired, warning to watch carefully to prevent burning. Storing leftover salmon and mango salsa separately preserves freshness. Making the dish ahead requires refrigeration for both components separately to maintain the best quality.
Ingredients
For the Salmon
- 2 pounds salmon
- 1 teaspoon onion powder
- 1/4 cup soy sauce low sodium
- 1/4 cup pure maple syrup
- 1/2 tablespoon cornstarch
- 1/4 cup water
For the Mango Salsa
- 1 Mango diced (about 1 cup, large
- 1/2 cup red bell pepper about 1/2 a bell pepper, diced
- 1/4 cup red onion diced
- 1 jalapeno pepper steam and seeds removed, diced
- 1 garlic minced (about 1 teaspoon minced garlic, clove
- 1/2 tablespoon cilantro chopped
- lime about 1 tablespoon, juice of 1/2
- Pinch of kosher salt
- Pinch of black pepper
Instructions
- Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
- Combine all the mango salsa ingredients for the mango salsa in a large bowl and stir. Set to one side.
- Combine soy sauce, maple syrup, water, and cornstarch in a saucepan. Whisk until the cornstarch is fully dissolved. Cook over medium heat. Simmer for 6 to 8 minutes, until it is thick and has a syrup-like consistency.
- Put the salmon on the prepared baking sheet, placing the salmon skin side down. This will help it not stick to the paper. Sprinkle onion powder over the top of the salmon, then drizzle a thick layer of sauce over the salmon, brushing it so it is evenly spread.
- Bake salmon for 10 minutes, brush with another thick layer of sauce and bake another 10 minutes, or until the internal temperature reaches 145 degrees F.
- Transfer the salmon to a large serving platter and serve with mango salsa over top.
Notes
- For crispier salmon skin, broil for the last 2 to 5 minutes of cooking, watching closely to avoid burning the glaze.
- Store leftover salmon and mango salsa separately in the refrigerator to keep components fresh.
- Prepare components ahead by refrigerating them separately to maintain texture and flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 452mg | 19% |
| Potassium | 918mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 32mg | 36% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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