Chili Miso Salmon with Peach Mango Salsa Recipe

Introduction

This Chili Miso Salmon with Peach Mango Salsa combines rich, savory flavors with a bright and fresh fruit salsa for a perfect balance. The miso and chili marinade adds a delicious depth, while the peach mango salsa brings a sweet and tangy contrast. It’s a vibrant and easy dish that’s sure to impress.

Ingredients

• 4 (6-ounce) salmon fillets, skin-on or off
• 2 tablespoons white miso paste
• ¼ cup dark soy sauce (or regular)
• ¼ cup fresh chili paste (such as Sambal Oelek)
• 1 tablespoon + 1 teaspoon toasted sesame oil, divided
• 1 teaspoon liquid hickory smoke (optional)
• 1 tablespoon garlic paste
• 1 tablespoon packed brown sugar
• 1 teaspoon ginger paste
• ½ teaspoon ground white pepper
• ½ teaspoon onion powder
• 1 ripe fresh peach, pitted and chopped (or about ¾ cup chopped peaches from can/jar)
• 1 ripe mango, pitted and chopped
• 1 tablespoon fresh chopped cilantro or parsley
• 1-2 teaspoons lime juice
• Kosher salt and fresh ground black pepper, to taste

Instructions

1. Marinate the salmon: Pat the salmon dry with a paper towel and place them into a shallow baking dish or a resealable plastic bag. In a bowl, whisk the miso paste with ¼ cup water until fully dissolved. Add soy sauce, chili paste, 1 teaspoon sesame oil, liquid smoke (if using), garlic paste, brown sugar, ginger paste, white pepper, and onion powder. Stir well until smooth. Pour the marinade over the salmon and toss to combine. Cover and refrigerate for at least 2 hours or overnight for best results. Before cooking, let the salmon come to room temperature for 20-30 minutes.
2. Prepare the peach mango salsa: In a bowl, combine chopped peach, mango, cilantro or parsley, lime juice, and salt and pepper to taste. Toss to mix and set aside until ready to serve.
3. Sear the salmon: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. When hot, swirl to coat the pan. Remove the salmon from the marinade (reserve the marinade) and shake off excess. Place fillets in the skillet and cook undisturbed until golden and seared, about 2-3 minutes. Flip and cook the other side for 1-2 minutes, then reduce heat to medium-low.
4. Finish with the glaze: Pour the reserved marinade over the salmon in the skillet. Bring to a gentle boil and spoon the glaze over the salmon regularly until it thickens and becomes glossy. Remove from heat.
5. Serve: Arrange salmon fillets on a serving platter with the extra sauce and top with the peach mango salsa. Serve immediately with your favorite sides. Enjoy!

Tips & Variations

• For a smoky flavor, add the optional liquid hickory smoke, but it can be omitted for a cleaner taste.
• If fresh peaches are not available, canned peaches drained well work perfectly in the salsa.
• Try substituting parsley for cilantro if you prefer a milder herb flavor in the salsa.
• For an extra spicy kick, add more chili paste to the marinade or include some diced fresh chili in the salsa.

Storage

Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over low heat or in the oven to maintain its moisture. The salsa is best served fresh but can be chilled for a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the salmon instead of searing it?

Yes, you can bake the marinated salmon at 375°F (190°C) for about 12-15 minutes until cooked through. Pour the reserved marinade over the salmon halfway through baking to create a glaze.

Is this recipe suitable for meal prep?

Absolutely! The salmon and salsa can be prepared ahead of time and stored separately. Just reheat the salmon before serving and add fresh salsa for a quick, flavorful meal.

Chili Miso Salmon with Peach Mango Salsa Recipe

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★★★★★

4.6 from 116 reviews

This Chili Miso Salmon with Peach Mango Salsa recipe combines the rich umami flavors of a miso-chili marinade with the refreshing sweetness of a fresh peach and mango salsa. The salmon is marinated, seared to a perfect golden crust, and then finished with a glossy, tangy glaze. The fruit salsa adds a bright, fresh contrast, making this dish a delightful balance of spicy, savory, and sweet that’s perfect for a vibrant weeknight dinner or special occasion.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes (includes marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Fusion (Asian-inspired)

Ingredients

Scale 1x2x3x

Salmon and Marinade

• 4 (6-ounce) salmon fillets, skin-on or off
• 2 tablespoons white miso paste
• ¼ cup dark soy sauce (or regular soy sauce)
• ¼ cup fresh chili paste (Sambal Oelek recommended)
• 1 tablespoon + 1 teaspoon toasted sesame oil, divided
• 1 teaspoon liquid hickory smoke (optional)
• 1 tablespoon garlic paste
• 1 tablespoon packed brown sugar
• 1 teaspoon ginger paste
• ½ teaspoon ground white pepper
• ½ teaspoon onion powder

Peach Mango Salsa

• 1 ripe fresh peach, pitted & chopped (or about ¾ cup chopped peaches from can/jar)
• 1 ripe mango, pitted & chopped
• 1 tablespoon fresh chopped cilantro or parsley
• 1–2 teaspoons lime juice
• Kosher salt & fresh ground black pepper, to taste

Instructions

1. Marinate the salmon: Pat the salmon dry with a paper towel and place the fillets into a shallow baking dish or a resealable plastic bag. In a bowl, whisk together the white miso paste with ¼ cup water until fully dissolved. Add the soy sauce, chili paste, 1 teaspoon sesame oil, liquid hickory smoke (if using), garlic paste, brown sugar, ginger paste, ground white pepper, and onion powder. Stir until smooth and combined. Pour the marinade over the salmon and toss gently to coat. Cover or seal and refrigerate for at least 2 hours, preferably overnight. Before cooking, allow the salmon to come to room temperature for 20-30 minutes.
2. Prepare the peach mango salsa: In a separate bowl, combine the chopped peach, chopped mango, cilantro or parsley, lime juice, and a pinch of salt and pepper. Toss well and set aside to let the flavors meld while cooking the salmon.
3. Sear the salmon: Heat 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat. Once hot, swirl the oil to coat the pan evenly. Remove salmon from the marinade, shaking off excess but reserving the marinade. Place the salmon fillets skin-side down if skins are on, gently into the skillet. Let cook undisturbed for about 2-3 minutes until a deep golden crust develops. Flip and cook the other side for 1-2 minutes, then reduce heat to medium-low.
4. Finish with marinade glaze: Pour the reserved marinade into the skillet with the salmon. Allow the mixture to simmer gently and thicken slightly, spooning the glaze over the salmon frequently to coat. Once the glaze is glossy and slightly thickened, remove the skillet from heat.
5. Serve: Transfer the salmon fillets to a serving platter, spoon extra glaze over them, and top with the peach mango salsa. Serve immediately, either as-is or paired with your choice of sides for a complete meal. Enjoy the harmonious blend of spicy, savory, and sweet flavors!

Notes

• Marinating the salmon overnight intensifies the flavor and enhances tenderness.
• Adjust the amount of chili paste based on your preferred spice level.
• Using fresh peaches and mangoes provides the best flavor, but canned peaches can be substituted in a pinch.
• Liquid hickory smoke is optional but adds a subtle smoky depth to the marinade.
• Make sure not to overcrowd the skillet when searing; cook in batches if necessary.
• The skin-on salmon can be seared skin-side down first for extra crispiness, but it can be cooked skin-off as well.

Keywords: Chili Miso Salmon, Peach Mango Salsa, Salmon Recipe, Asian Fusion, Spicy Salmon, Fresh Fruit Salsa, Quick Dinner, Healthy Seafood