If you’ve been here for a while, you know a couple things. First, my staple recipes can be made in 30 minutes or less. These are recipes that I make again and again, recipes that are delicious but come together in a reasonable amount of time. I love to bring you recipes that I make in my own kitchen, ones that I can make while holding a toddler on one hip if I need to. This recipe for honey garlic salmon and mango salsa is no exception. No mangos? No problem. Pineapples or peaches are just as delicious. The salmon is cut into bite-sized pieces so it cooks quickly. The salmon is sweet and spicy and loaded with garlic flavor. Served with steamed rice and some lime wedges, you’ve got a perfect meal.
When I make this easy honey garlic salmon recipe, the first thing I do is start the rice. I know you can cook rice in your instant pot, but I don’t have a rice cooker and I prefer cooking it on the stove. While the rice is cooking, I cube the salmon and prep the sauce. You’re going to be cooking the salmon skin-side down first for maximum crispiness. That crisp salmon skin might be my favorite part of the entire meal. To get this meal done as quickly as possible, you’re going to need to have a few things going simultaneously. While the rice and salmon are cooking, you can also prep your mango salsa. The mango salsa can also be made earlier in the day if you’d like! The salmon will cook quickly so don’t take your eyes off it for too long as you prep your salsa.
Once your salmon is done cooking, serve it over rice with some of the spicy honey garlic sauce drizzled on top. With the mango salsa on the side and a few lime wedges, dinner is served. Sometimes I serve this recipe with roasted broccoli too for extra veggies, but it’s delicious all on its own.
- 3 tbsp. sesame oil
- 2 lbs. salmon, cut into bite-sized pieces
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 6-8 cloves garlic, minced
- 1 inch knob fresh ginger, grated
- 3 tbsp. honey
- 1-2 tbsp. chili garlic paste (sambal oelek)
- ¼ cup soy sauce
- ¼ cup chicken or vegetable broth
- 2 fresh mangoes, peeled and cubed
- ¼ cup fresh cilantro, chopped
- 1 jalapeno, seeds removed, finely chopped
- 1 lime, juiced
- Steamed rice for serving
- Lime wedges for serving
- Heat the sesame oil in a large skillet and season the salmon with salt and pepper. Place the salmon pieces, skin-side down in the skillet. Cook for 2-3 minutes before flipping to the other side. You may need to work in batches to cook all the salmon. Once it's done, transfer to a plate.
- Add the garlic and ginger to the skillet and cook for a few minutes. Add the honey, chili garlic paste, soy sauce, and broth. Cook for a few minutes to allow it to thicken. Add the salmon to the sauce and cook for a few minutes in the sauce.
- While the salmon is cooking, make the mango salsa. In a medium bowl, mix together the mango, cilantro, jalapeno, and lime juice. The salsa can be made in advance!
- Serve the salmon over steamed rice with mango salsa on the side.
- Enjoy!
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