Chili Miso Salmon with Peach Mango Salsa Recipe
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.
- 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
