Chile-Garlic Salmon With Mango and Cucumber Salad
Published July 10, 2025

- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup soy sauce
- ¼cup maple syrup
- 4teaspoons chile-garlic sauce (preferably Huy Fong)
- 2teaspoons toasted sesame oil
- 7medium garlic cloves, finely grated
- Ground black pepper, to taste
- 4(5- to 6-ounce) skin-on salmon fillets
- Cooked white rice (optional), for serving
- 1large ripe mango, cubed
- 1medium cucumber, quartered lengthwise then thinly sliced
- ½lime, juiced
- ½teaspoon fine sea salt
- Ground black pepper, to taste
- 1medium avocado, cubed
For the Salmon
For the Mango Salad
Preparation
- Step 1
Heat the oven to 400 degrees. While the oven heats, make the salmon marinade by combining the soy sauce, maple syrup, chile-garlic sauce, sesame oil, garlic and black pepper in a large bowl.
- Step 2
Line a baking sheet with parchment paper. Dip the salmon fillets in the marinade, making sure to coat all sides. Once the oven is hot, place salmon skin-side down on the baking sheet and roast for 15 minutes, until the fish is tender and flakes easily with a fork. Set aside leftover marinade.
- Step 3
While the salmon roasts, combine all ingredients for the mango salad except the avocado.
- Step 4
In a small saucepan, add the leftover marinade and reduce it over medium heat, stirring occasionally, about 4 minutes, until it thickens to a syrup.
- Step 5
Once the salmon is ready, spoon the thickened sauce over the salmon. Add the avocado to the mango salad and gently mix together.
- Step 6
Serve the salmon and mango salad with white rice, if desired.
Private Notes
Comments
This was amazing. I didn’t have chili garlic, so I used chili crisp and grated a few extra cloves of garlic and it worked so well. I loved the little kick and the sweetness from the maple. The salad was so refreshing (I made extra to have the next day). This meal comes together so fast!
Is there a good substitute for the chile-garlic sauce? Made from things one usually has on hand?
I used Thai red curry paste and it worked well.
Loved the ease and tastes and did it exactly as written. I'm doing it again tonight and adding a drop or two of fish sauce for an umami balance to mango sweetness. Also making a coke slaw with vinaigrette for crunch texture addition. So goooood, and we eat salmon two to four times a week (Seattle...)
Tasted like it was missing something. Added teaspoon of fresh grated ginger and a teaspoon of red pepper flakes. Next time I’ll swap chopped Calabrian chili for the red pepper flakes and garnish with cilantro and lime wedge for serving.
I used cod because I had some (thick piece). It was wonderful and I’m looking forward to using salmon the next time. Loved the salad too.