Chile-Garlic Salmon With Mango and Cucumber Salad

Published July 10, 2025

Prep & Cook Information

  • Total Time: 30 minutes

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

Ingredients

Salmon Marinade & Glaze

  • ½ cup soy sauce

  • ¼ cup maple syrup

  • 4 teaspoons chile-garlic sauce (preferably Huy Fong)

  • 2 teaspoons toasted sesame oil

  • 7 medium garlic cloves, finely grated

  • Ground black pepper, to taste

  • 4 (5–6 ounce) skin-on salmon fillets (skin-side down for roasting)

Mango Salad

  • 1 large ripe mango, cubed

  • 1 medium cucumber, quartered lengthwise then thinly sliced

  • ½ lime, juiced

  • ½ teaspoon fine sea salt

  • Ground black pepper, to taste

  • 1 medium avocado, cubed

Optional Serving

  • Cooked white rice (for a complete meal)

Preparation Steps

Step 1: Prepare the Marinade and Preheat Oven

Preheat oven to 400°F (200°C). In a large bowl, whisk together the soy sauce, maple syrup, chile-garlic sauce, toasted sesame oil, grated garlic, and black pepper to create the marinade.

Step 2: Marinate and Roast the Salmon

Line a baking sheet with parchment paper. Dip each salmon fillet into the marinade, ensuring both the top and bottom (skin-side down) are evenly coated. Place fillets on the baking sheet and roast for 15 minutes, until the salmon flakes easily with a fork and the skin is crisp. Remove from the oven and reserve the leftover marinade for thickening.

Step 3: Prepare the Mango Salad Base

While the salmon roasts, in a medium bowl, combine the cubed mango, thinly sliced cucumber, lime juice, fine sea salt, and black pepper. Toss gently to mix; set aside (add avocado later).

Step 4: Reduce the Marinade to a Glaze

In a small saucepan, simmer the reserved leftover marinade over medium heat for 4 minutes, stirring occasionally, until it thickens into a syrupy consistency (it should coat the back of a spoon).

Step 5: Assemble the Dish

  • Add the cubed avocado to the mango salad and gently fold in to avoid mashing.

  • Spoon the thickened glaze over the roasted salmon.

Step 6: Serve

Pair the salmon and mango salad with cooked white rice, if desired, for a balanced meal.

User Reviews & Community Tips

Feedback

  • "This was amazing. I didn’t have chili garlic, so I used chili crisp and grated a few extra cloves of garlic and it worked so well. I loved the little kick and the sweetness from the maple. The salad was so refreshing (I made extra to have the next day). This meal comes together so fast!"

  • "Really good, I added pickled ginger and chili crisp. Next time I'd add edamame, 1/2 rice, 1/2 mixed greens."

  • "This dish is just fabulous. Great guest dish, the salad really makes it special."

Q&A: Substitutions

  • Q: Is there a good substitute for chile-garlic sauce?

  • A: The Huy Fong chili-garlic sauce contains chilis, garlic, salt, and vinegar. For a homemade version, mix 2 parts chili flakes, 1 part minced garlic, 1 part salt, and 1 part white vinegar (adjust to taste).

  • Pro Tip: Add pickled ginger or extra chili crisp for texture and heat!

Enjoy this quick, vibrant dish with its sweet-savory glaze and refreshing mango salad! 🥑🍣

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