Asian Glazed Salmon with Mango Peach Salsa is an impressive weeknight dinner that is super easy to make! The sticky sweet and savory sauce is glazed over the salmon (baked or pan-seared) and paired with zesty and flavorful fruit salsa!
Course Main Course
Cuisine American, Asian
Keyword asian glazed salmon
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
8ozpastasuch as fettuccine, pappardelle, egg pasta, or rice noodles
1tablespoonextra virgin olive oil
24ozsalmon fillets(4 salmon fillets)
2tablespoonsfish sauce(I prefer to use anchovy-based fish sauce)
3tablespoonslow-sodium soy sauceor tamari sauce
⅓cupfig spreador more, for thickening the glaze (I prefer to use Divina brand)
Bring a pot of water to boil. Add pasta and cook according to package instructions.
When pasta is done, drain. Add olive oil to the pasta and a pinch of salt, and toss together.
Proceed with the rest of the recipe while the pasta is cooking.
Cook the salmon
Preheat the oven to 375 F.
Grease the bottom of the baking dish with butter. Add salmon fillets skin side down.
Sprinkle the salmon with salt and minced garlic on top and around. Add thin slices of butter on top of each salmon fillet.
Bake for about 12 or 15 minutes. Remove from the oven.
Note: if you would like to pan-sear the salmon on the stovetop instead, see instructions in the Recipe Notes below.
How to make the Asian glaze
While the salmon is baking and the pasta is cooking, prepare the glaze.
In a medium, high-sided bowl, combine the Asian glaze ingredients. Mix everything well. Sprinkle with red pepper flakes to taste.
Spread the glaze over each salmon fillet (after the salmon has been baked for 12 or 15 minutes). Note: Reserve half or ⅓ of the glaze for pouring over pasta.
Return the salmon to the oven for about 2 or 5 minutes or until the salmon is cooked to your likeness.
Note: Salmon is done when it flakes easily with the fork and the internal temperature measures 145 degrees F on an instant-read thermometer.
Make mango peach salsa
Prepare the mango peach salsa while the salmon is baking.
Note about mangos. Wash them thoroughly to get rid of any debris. Use ripe mangos. Always peel the mangos. Pit the mangos and dice them into cubes.
In a large mixing bowl combine diced mangos, diced peaches, diced red bell pepper, and chopped fresh cilantro. Toss to combine.
Add freshly squeezed lime juice and chili powder. Toss to combine. Taste and season with salt and pepper, if needed. Add more lime juice and chili powder, if you like.
In each serving bowl, combine cooked pasta together with cooked salmon.
Spoon mango peach salsa next to or over the baked salmon.
Spoon the reserved Asian glaze over the pasta and salmon.
Top with chopped fresh cilantro.
Make sure salmon does not have extra moisture. If using frozen salmon, defrost it completely and get rid of any excess moisture. Prepare salmon by patting it dry with paper towels.
How to pan-sear the salmon. I personally prefer the baked version - it's less messy and much more foolproof to ensure your salmon doesn't fall apart. If you prefer to pan-sear the salmon instead here is how to do it. Heat a large high-sided cast-iron skillet (10-inch diameter) over medium heat on the stovetop for 2 minutes. Add 2 tablespoons of olive oil. Add seasoned salmon fillets skin side up and cook, undisturbed, for about 5 or 7 minutes. Flip the salmon over to the other side, and cook for several minutes more until it's cooked through.
Fig spread is a must-have ingredient for the glaze that adds texture, flavor, and a "sticky" quality to the glaze. It helps to ensure that a glaze has a thick consistency and doesn't get watery. I used the fig spread by the Divina brand. It has a nice thick texture. It is usually sold in most grocery stores. This brand also has Chili Fig Spread which I highly recommend - in this case, you can skip the red chili flakes.
Use other fruit spreads and preserves that have a nice thick texture similar to the fig spread. It can be peach or apricot spread, for example. Or a different brand of the fig spread. The most important thing is to pay attention to the texture of the spread - it should be thick.