Best 7 Salmon With Mango Glaze Recipes

SALMON WITH MANGO AND LIME

Steps:

• Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
• Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
• Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
• Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
• Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
• Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

GRILLED SALMON WITH MANGO SALSA RECIPE

Steps:

• Combine all the mango salsa ingredients in a medium-size bowl, tossing well to mix. Taste, and then add additional salt as needed. Store in the fridge while you prepare the salmon.
• Preheat an outdoor grill or a grill pan to medium-high. Oil the grill grates or grill pan liberally.
• Combine the garlic powder, cumin, sea salt, black pepper, and cayenne pepper in a small bowl. Rub the mixture liberally over the salmon fillets.
• Grill the salmon filets over medium-high heat for 2-3 minutes per side (thicker filets might need a minute or two longer), or until the fish is flaky and opaque.
• Serve immediately, topped with the salsa and a squeeze of fresh lime juice.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

MANGO GLAZED SALMON

Steps:

• Stir together first 6 ingredients in a small saucepan.
• Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to ¾ cup.
• Pour mango mixture though a wire-mesh strainer; discard solids.
• Return mango mixture to saucepan; keep warm.
• Place salmon on a rack in a broiler pan coated with cooking spray.
• Broil 5 1/2 inches from heat 5 minutes.
• Brush fish with 1/3 cup mango mixture.
• Boil 3 more minutes or until fish flakes with a fork.
• Spoon remaining mango mixture evenly over fish.

MANGO GLAZED FRESH ATLANTIC SALMON

Steps:

• To make glaze - place vinegar and honey in a medium saucepan and over a medium heat cook until honey has dissolved and liquid has thicken slightly, about 2 minutes
• Add ginger and mango and bring to low simmer and continue cooking another 5 to 7 minutes or until softened.
• Remove from the heat and transfer contents to saucepan to a blender and process until a smooth puree forms and set aside to cool.
• Once cooled, season with lime juice and soy sauce and fold in coriander (NOTE - glaze can be made 1 day in advance and extra glaze will keep up to 3 days in the refrigerator).
• Preheat grill/broiler to high and line a medium baking tray with foil.
• In a large saute pan heat olive oil over high heat.
• Season salmon with salt and pepper and place in pan, glesh side down and cook until golden brown about 15 seconds and flip over and sear other side for another 10 seconds.
• Immediately transfer salmon, flesh side up, to baking tray lined with oil and coat with mange glaze.
• Place tray under grill/broiler and cook approximately 5 minutes, or until salmon is just done and glaze starts to brown and then transfer salmon to a plate and let rest for 2 minutes.
• To serve, transfer fish to a platter and serve with sides.

GLAZED SALMON WITH MANGO SALSA

Steps:

• 1. Make the salsa. Mix all ingredients in a bowl and set aside.
• 2. In a small heavy saucepan, simmer maple syrup, ginger, lemon juice, soy sauce, and garlic 30 minutes or until reduced, then allow to cool.
• 3. Preheat oven to 350 degrees.
• 4. Lightly oil a shallow baking pan large enough to hold salmon.
• 5. Divide glaze mixture to reserve 11/2 cup of glaze to serve with cooked salmon and the rest to baste salmon with before and during cooking.
• 6. Place salmon skin side down. Season with salt and pepper, if desired. Then brush with glaze.
• 7. Bake for 10 minutes. Then brush on the remainder of basting glaze and bake 10 more minutes or until just cooked through.
• 8. Heat reserved glaze over low heat to use as a sauce. Keep glaze warm and covered.
• 9. Serve salmon with sliced lemon and warmed glaze with mango salsa on the side.
• 10. TIP! Maple glaze may be made up to 2 days ahead, chilled and covered. Bring glaze to room temperature before proceeding.

SALMON WITH MANGO-CITRUS SALSA

Steps:

• For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.