Chili Miso Salmon with Peach Mango Salsa Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
