Introduction

This Chili Miso Salmon with Peach Mango Salsa is a vibrant and flavorful dish that brings together spicy, savory, and sweet elements in perfect harmony. The miso-chili marinade infuses the salmon with depth, while the fresh fruit salsa adds a refreshing contrast. It’s an easy yet impressive meal for any occasion.

On a large white oval plate, three rectangular grilled fish fillets with a shiny, dark orange-brown glaze lie side by side. Each fillet is topped with a chunky mix of bright yellow and orange diced mango and peach pieces, sprinkled with small green herb bits for freshness. On the right side of the plate are two small lime wedges, adding a fresh green touch. The plate sits on a white marbled surface with a glass of iced water and lime wedge in front, and a small white bowl filled with more diced fruit and a spoon behind. The scene is well lit with soft natural light. photo taken with an iphone --ar 4:5 --v 7

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 dry with a paper towel and place the fillets into a shallow baking dish or a resealable plastic bag.

Step 2: 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, white pepper, and onion powder. Stir well until smooth.

Step 3: Pour the marinade over the salmon in the dish or bag, tossing gently to coat evenly. Cover or seal, and refrigerate for at least 2 hours or preferably overnight. Before cooking, let the salmon come to room temperature for 20-30 minutes.

Step 4: Meanwhile, prepare the peach mango salsa by combining the chopped peach, mango, cilantro or parsley, lime juice, and salt and pepper to taste in a small bowl. Toss well and set aside.

Step 5: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Once hot, swirl the pan to coat the bottom evenly.

Step 6: Remove the salmon from the marinade, shaking off excess but reserving the marinade. Place the fillets skin-side down (if skin-on) into the skillet and sear undisturbed until golden brown, about 2-3 minutes.

Step 7: Flip the salmon and cook the other side for 1-2 minutes, then reduce heat to medium-low.

Step 8: Pour the reserved marinade over the salmon, allowing it to come to a slight boil. Spoon the glaze over the fish frequently until the sauce thickens and becomes glossy. Remove from heat.

Step 9: Serve the salmon fillets drizzled with extra glaze and topped with the fresh peach mango salsa. Enjoy immediately with your favorite sides.

Tips & Variations

For deeper flavor, marinate the salmon overnight. If short on time, at least 2 hours will work well.

Swap the chili paste for your preferred heat level or type of chili sauce to adjust spiciness.

Try fresh herbs like basil or mint in the salsa for a different twist.

If fresh peaches aren’t available, canned peaches drained well make a good substitute.

FAQs

Can I bake the salmon instead of searing it?

Yes, you can bake the salmon at 400°F (200°C) for about 10-12 minutes or until cooked through. Pour the reserved marinade over the salmon before baking to impart flavor and glaze.

Is the liquid hickory smoke necessary?

No, it’s optional. It adds a subtle smoky flavor that complements the marinade but the dish is delicious even without it.