Introduction

This Chili Miso Salmon with Peach Mango Salsa is a vibrant and flavorful dish that perfectly balances spicy, savory, and sweet notes. The tender salmon is marinated in a rich miso-chili blend and topped with a fresh, zesty fruit salsa that brightens every bite.

Chili Miso Salmon with Peach Mango Salsa Recipe - Recipe Image

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

Step 1: Pat the salmon fillets dry with a paper towel and place them in a shallow baking dish or a resealable plastic bag.
Step 2: In a bowl, whisk the white miso paste with ¼ cup water until fully dissolved. Add soy sauce, chili paste, 1 teaspoon sesame oil, liquid hickory smoke (if using), garlic paste, brown sugar, ginger paste, white pepper, and onion powder. Stir until smooth and combined.
Step 3: Pour the marinade over the salmon, tossing gently to coat. Cover the dish with plastic wrap or seal the bag and refrigerate for at least 2 hours, preferably overnight. Before cooking, let salmon come to room temperature for 20-30 minutes.
Step 4: In a bowl, combine the chopped peach, mango, cilantro or parsley, lime juice, and salt and pepper to taste. Toss well and set aside.
Step 5: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. When hot, swirl to coat the pan. Remove salmon from marinade (reserve marinade) and shake off excess liquid.
Step 6: Place salmon fillets skin-side down (if skin-on) in the skillet and sear without moving for 2-3 minutes until deeply golden. Flip carefully and cook for 1-2 minutes more, then reduce heat to medium-low.
Step 7: Pour the reserved marinade over the salmon. Bring to a gentle boil and spoon the glaze over the fillets often until the sauce thickens and becomes glossy. Remove from heat.
Step 8: Serve the salmon fillets with extra sauce on a platter. Top with the fresh peach mango salsa and enjoy immediately with your favorite sides.

Tips & Variations

For a milder spice, reduce the amount of chili paste or use a milder chili sauce.
Try substituting peach with nectarines for a similar sweet flavor.
If you don’t have garlic or ginger paste, finely mince fresh garlic and ginger instead.
Adding a splash of rice vinegar to the salsa can bring extra brightness.
To ensure even cooking, let the salmon rest at room temperature before searing.

Storage

Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a skillet over low heat to avoid drying it out. The salsa is best served fresh but can be refrigerated for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the salmon instead of pan-searing it?

Yes, you can bake the marinated salmon at 400°F (200°C) for 10-12 minutes or until cooked through. Pour reserved marinade over the fillets in the final minutes to create a glaze.

Is there a substitute for white miso paste?

If you don’t have white miso, you can use yellow or red miso, though the flavor will be stronger. Alternatively, a mixture of soy sauce and a small amount of tahini can mimic some umami notes.

Chili Miso Salmon with Peach Mango Salsa Recipe

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★★★★★

4.6 from 68 reviews

This Chili Miso Salmon with Peach Mango Salsa recipe features tender salmon fillets marinated in a flavorful miso-chili glaze, then seared to golden perfection and topped with a fresh, vibrant peach mango salsa. The combination of spicy, savory, smoky, and sweet flavors makes this dish a delicious and well-balanced meal perfect for seafood lovers.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes (including marinating)
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian Fusion

Ingredients

Scale

For the 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

For the Peach Mango Salsa:

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

Marinate the salmon: Pat the salmon dry with paper towels and place the fillets in a shallow baking dish or resealable plastic bag.
Prepare the marinade: In a bowl, whisk the white miso paste with ¼ cup water until fully dissolved. Add soy sauce, chili paste, 1 teaspoon sesame oil, liquid hickory smoke (if using), garlic paste, brown sugar, ginger paste, white pepper, and onion powder. Stir until smooth and well combined. Pour this marinade over the salmon and toss gently to coat evenly.
Refrigerate to marinate: Cover the dish with plastic wrap or seal the bag. Refrigerate for at least 2 hours, preferably overnight, to allow deep flavor infusion. Before cooking, let the salmon sit at room temperature for 20-30 minutes.
Prepare the peach mango salsa: In a bowl, toss together the chopped peach, mango, cilantro or parsley, lime juice, and salt and pepper to taste. Set aside until ready to serve.
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 marinade, letting excess drip off but reserving the marinade. Place fillets skin-side down (if skin-on) in the skillet. Cook undisturbed for 2-3 minutes until a golden sear forms.
Flip and continue cooking: Using a fish spatula, carefully flip the salmon and cook for 1-2 minutes on the other side. Then reduce heat to medium-low.
Glaze the salmon: Pour the reserved marinade into the skillet and bring to a slight boil. Spoon the simmering glaze over the salmon repeatedly until it thickens to a glossy finish. Remove from heat.
Serve: Transfer salmon fillets to a serving platter, spoon extra sauce over them, and top with fresh peach mango salsa. Serve immediately with your favorite sides. Enjoy!

Notes

Marinating overnight enhances the depth of flavor and tenderness.
If liquid hickory smoke is unavailable, you may omit it; the dish will still be delicious.
Carefully watch the searing stage to avoid overcooking the salmon.
The peach mango salsa can be prepared a few hours ahead and chilled to meld flavors.
For skin-on salmon, cooking skin-side down first gives a crisp texture.

Keywords: Chili Miso Salmon, Peach Mango Salsa, Salmon Recipe, Asian Salmon, Miso Glaze, Fresh Salsa