Chili Miso Salmon with Peach Mango Salsa Recipe

Introduction

This Chili Miso Salmon with Peach Mango Salsa offers a wonderful blend of savory, spicy, and sweet flavors. The tender salmon is marinated in a flavorful miso and chili mixture, then seared to perfection and topped with a fresh, fruity salsa that brightens every bite. It’s a delicious, vibrant dish perfect for a special weeknight dinner or entertaining guests.

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. Step 1: Pat the salmon dry with a paper towel and place the fillets into a shallow baking dish or a resealable plastic bag.
2. Step 2: In a bowl, whisk together the white 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 until smooth and well combined.
3. Step 3: Pour the marinade over the salmon, toss gently to coat, then cover the dish with plastic wrap or seal the bag. Refrigerate for at least 2 hours or preferably overnight. Before cooking, allow the salmon to come to room temperature for 20–30 minutes.
4. Step 4: Prepare the peach mango salsa by combining chopped peach, mango, cilantro or parsley, lime juice, and seasoning with salt and pepper. Toss well and set aside.
5. Step 5: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. When hot, swirl to coat the pan evenly.
6. Step 6: Remove salmon from marinade, shaking off excess, and place fillets in the skillet. Sear undisturbed for 2–3 minutes until deeply golden, then flip and cook the other side for 1–2 minutes. Reduce heat to medium-low.
7. Step 7: Pour the reserved marinade over the salmon. Let it come to a gentle boil while spooning the glaze over the fish. When the glaze thickens and becomes glossy, remove from heat.
8. Step 8: Transfer salmon to a serving platter, spoon extra sauce over the top, and garnish with the fresh peach mango salsa. Serve immediately with your favorite sides and enjoy.

Tips & Variations

• For a milder heat, reduce the amount of chili paste or substitute with a milder chili sauce.
• Use fresh garlic and ginger if you don’t have paste; finely mince before adding.
• Try swapping cilantro with fresh basil or mint for a different herbal note in the salsa.
• If you don’t have liquid hickory smoke, omit it or add a small pinch of smoked paprika for a hint of smokiness.

Storage

Store leftover cooked salmon and salsa in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over low heat with a splash of water or in a microwave to avoid drying out. The fresh salsa is best served cold and separate from reheated fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Thaw completely in the refrigerator before marinating to ensure even cooking and the best texture.

Is it necessary to marinate the salmon overnight?

While marinating overnight enhances the flavor, a minimum of 2 hours is sufficient if you’re short on time. Longer marination allows the miso and chili flavors to penetrate the fish more deeply.

Chili Miso Salmon with Peach Mango Salsa Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

This Chili Miso Salmon with Peach Mango Salsa recipe offers a delightful fusion of bold Asian-inspired flavors with a fresh and fruity salsa, making for a nutritious and impressive meal. The salmon is marinated in a spicy, savory chili miso sauce, then perfectly seared and finished with a glossy glaze. Topped with a vibrant peach and mango salsa, this dish provides a balanced combination of spicy, sweet, and tangy notes, perfect for a delightful dinner or special occasion.

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

Ingredients

Scale 1x2x3x

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 (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

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, to taste
• Fresh ground black pepper, to taste

Instructions

1. Marinate the salmon: Pat the salmon fillets dry with a paper towel and place them in a shallow baking dish or a resealable plastic bag to prepare for marinating.
2. Prepare marinade: In a bowl, whisk the white miso paste together 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 well until the mixture is smooth and combined, then pour it over the salmon, tossing gently to coat all pieces evenly.
3. Chill the marinated salmon: Cover the dish with plastic wrap or seal the bag, then refrigerate for at least 2 hours, preferably overnight, for full flavor absorption. Take the salmon out about 20-30 minutes before cooking to bring to room temperature.
4. Make the peach mango salsa: Combine chopped peach, mango, cilantro or parsley, lime juice, and salt and pepper to taste in a bowl. Toss well and set aside to let the flavors meld while you cook the salmon.
5. Sear the salmon: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Once hot, coat the skillet evenly by swirling the oil. Remove salmon from marinade, shaking off excess marinade (reserve it). Place the fillets skin-side down if skin-on, in the skillet and cook undisturbed for 2-3 minutes until deeply golden and seared.
6. Flip and continue cooking: Carefully flip the salmon fillets using a fish spatula, cooking the other side for an additional 1-2 minutes. Then reduce heat to medium-low for gentle finishing.
7. Glaze the salmon: Pour the reserved marinade over the salmon in the skillet. Bring it to a slight boil, spooning the glaze over the salmon occasionally. Cook until the glaze thickens slightly and looks glossy, then promptly remove the skillet from heat to avoid burning.
8. Serve: Transfer the salmon fillets with the extra sauce to a serving platter and top them with the fresh peach mango salsa. Serve immediately on their own or with your preferred side dishes to enjoy a perfectly balanced meal.

Notes

• For best results, marinate the salmon overnight to allow deep flavor penetration.
• If you cannot find fresh chili paste, Sambal Oelek is a great substitute.
• Liquid hickory smoke is optional but adds a subtle smoky depth to the marinade.
• Use skin-on salmon for a crispy texture when seared; skin can be removed after cooking if preferred.
• The peach mango salsa can be made ahead and refrigerated, but add lime juice just before serving to maintain freshness.
• Serve this dish with steamed rice, quinoa, or a fresh green salad for a complete meal.

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