Chili Miso Salmon with Peach Mango Salsa Recipe
This Chili Miso Salmon with Peach Mango Salsa is a flavorful, vibrant dish that marries the savory umami of miso and chili with a fresh and sweet tropical salsa. The salmon is marinated in a rich miso-soy mixture, seared to perfection, then glazed with the marinade to a glossy finish. Topped with a zesty peach mango salsa, this recipe delivers a perfect balance of spicy, sweet, and smoky flavors ideal for a quick yet impressive weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
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
Peach Mango Salsa
- 1 ripe fresh peach, pitted & chopped (or about ¾ cup chopped peaches from can/jar)
- 1 ripe mango, pitted & chopped
- 1 tablespoon fresh chopped cilantro or parsley
- 1–2 teaspoons lime juice
- Kosher salt & fresh ground black pepper, to taste
Instructions
- Marinate the salmon: Pat the salmon fillets dry with a paper towel and place them into a shallow baking dish or resealable plastic bag for marinating.
- Prepare the marinade: In a bowl, whisk the white miso paste together with ¼ cup water until fully dissolved. Add soy sauce, fresh chili paste, 1 teaspoon sesame oil, liquid hickory smoke if using, garlic paste, brown sugar, ginger paste, white pepper, and onion powder. Stir thoroughly until smooth, then pour over the salmon, tossing to coat evenly.
- Refrigerate to marinate: Cover the dish with plastic wrap or seal the bag and refrigerate the salmon for at least 2 hours, preferably overnight, allowing the flavors to fully infuse. Remove from fridge about 20-30 minutes before cooking to bring the salmon to room temperature.
- Make the peach mango salsa: In a separate bowl, combine the chopped peach, chopped mango, fresh cilantro or parsley, lime juice, and salt and pepper to taste. Toss gently and set aside to allow flavors to meld while the salmon cooks.
- Sear the salmon: Heat 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. When hot, swirl to coat the bottom evenly. Remove salmon from marinade, shaking off excess (reserve marinade), and place fillets skin-side down if applicable. Sear undisturbed for 2-3 minutes until a deep golden crust forms.
- Flip and cook: Use a fish spatula to carefully flip salmon fillets and cook the other side for 1-2 minutes. Reduce heat to medium-low to finish cooking gently.
- Glaze with marinade: Pour the reserved marinade over the salmon in the skillet. Let it come to a slight boil and spoon the simmering glaze over the fillets repeatedly until the sauce thickens slightly and becomes glossy. Remove from heat promptly.
- Serve: Plate the salmon fillets with the glossy glaze and generously top with the fresh peach mango salsa. Serve immediately with your favorite sides and enjoy the vibrant combination of flavors.
Notes
- For best flavor, marinate the salmon overnight, but at least 2 hours if short on time.
- If you prefer less heat, adjust the amount of chili paste or omit liquid smoke.
- The peach mango salsa can be prepared a few hours ahead and refrigerated to develop its flavors.
- Use skin-on salmon for easier searing and added texture, but skinless works fine too.
- Reserve the marinade and bring it to a boil when glazing to ensure it is safe to consume after contact with raw salmon.
Keywords: salmon recipe, miso salmon, chili miso salmon, peach mango salsa, Asian fusion seafood, seared salmon, healthy salmon recipe
