Sweet teriyaki sauce partners with mango salsa in this easy as a summer breeze salmon recipe. Slowly grill a large salmon fillet brushed with teriyaki sauce over low heat to ensure the fish stays moist. To prevent the fish from breaking apart, begin by cooking the fillet skin side up on a baking sheet placed directly on the grill. Flip it gently onto aluminum foil, and continue grilling until done.
Although mangos can be messy if you don’t prep them correctly, follow these easy steps and you’ll discover they’re not so scary.
- Rinse and dry fresh mango
- With sharp knife, slice off 1/2 inch from top and bottom of fruit
- Working downwards, gently slice peel off fruit flesh
- Slice large sections off either side of mango, about 1/2 inch from the top, staying away from the woody pit. Turn mango and slice off thinner side sections. Dice into small pieces for salsa. Discard pit.
The salsa may be prepared several hours ahead of time. Refrigerate the salsa until ready to serve.
Teriyaki Salmon with Mango Mint Salsa Recipe
Make the salsa:
- 1 large mango
- 1/4 cup diced red onion
- 3 sprigs mint, leaves stripped from stems, minced
- 1/4 tsp red pepper flakes
- 2 T fresh lime juice
- 3 T extra virgin olive oil
- sea salt, to taste
Combine ingredients in small bowl. Stir gently and set aside so flavors can mingle until you’re ready to serve. Salsa can be made ahead. Refrigerate and bring it to room temperature before spooning over fish.
Grill the salmon:
- 2.5 pounds center cut, skin on salmon fillet
- salt and pepper
- 2 T extra virgin olive oil
- 3 T bottled teriyaki sauce
Heat grill to 300°F.
Place salmon fillet skin side up on a metal baking sheet. Have a large piece of aluminum foil ready on the other half of the grill. Cook for 15 minutes.
Place foil on top of salmon and flip it directly onto the grill. It will end up on the skin side of the salmon, allowing for easy removal of the skin before serving. Be gentle when flipping the fish so the flesh doesn’t fracture.
Continue cooking fish until the meat registers 165°F with a thermometer. Using a long spatula, peel skin away from flesh. Place cooked fish onto clean baking sheet and let rest for 5 minutes. The foil should remove easily from the grill once cooled, making clean-up easier.
Serve teriyaki salmon topped with mango mint salsa.
Makes 6 servings.