Makes 4 Servings
Total Prep Time: 30 minutes
Ingredients
4 salmon fillets
A pinch of sea salt and black pepper
2 tablespoons (30 ml) olive oil
Sauce
1 red onion, sliced
2 tablespoons (30 ml) honey
4 tablespoons (60 ml) lemon juice
¼ cup water
half a ripe mango, chopped
¼ cup mint leaves, chopped
Directions
Season the salmon with salt and pepper. Heat oil in a pan over high heat, pan-fry salmon till cooked to your liking. I like my salmon pink in the middle, which usually takes about 2 to 3 minutes per side, depending on the thickness of the fish. Transfer to plates.
Add onions into the same pan, stir-fry for a few minutes until onions are soft. Mix together honey, lemon juice and water, stir into pan. Lower heat and simmer for a few minutes until sauce thickens. Stir in chopped mangoes. Remove pan from heat and stir in mint. Serve sauce on the side or on top of the salmon with a crisp lettuce salad.
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Salmon with tangy lemon and mango sauce is a weeknight dinner that tastes like a restaurant sent it over. Pan-fried salmon fillets go crisp at the edges while the same pan becomes a glossy sauce of honey, lemon, soft red onion, and chopped mango. Fresh mint stirred in at the end keeps everything bright against the rich fish.
Pro Tips
- Cook the salmon in the same pan you make the sauce in. Those browned bits left behind after the fish is the sauce's entire flavor foundation.
- Keep the salmon pink in the middle — two to three minutes per side is usually right. Overcooked salmon turns flaky and dry and no sauce can rescue it.
- Add the chopped mango after lowering the heat. Simmered too hard it breaks down into a purée instead of staying as soft, juicy pieces.
- Stir the mint in off the heat. Fresh mint goes bitter and black if it cooks, so it should only ever meet the warm sauce.
Frequently Asked Questions
Can I use frozen salmon for this?
Yes, thaw it completely and pat it very dry first. Surface moisture is the enemy of a good sear and will make the fish steam instead of browning.
What if I cannot find fresh mango?
Frozen mango chunks, thawed and diced, work well. Just drain them so they do not water down the sauce as it thickens.
What should I serve alongside?
A crisp lettuce salad is the perfect cool partner here. The recipe suggests it, and the contrast with the warm, tangy sauce is exactly right.
Recipe Card
Ingredients
Method
- Season the salmon with salt and pepper.
- Heat oil in a pan over high heat, pan-fry salmon till cooked to your liking. I like my salmon pink in the middle, which usually takes about 2 to 3 minutes per side, depending on the thickness of the fish.
- Transfer to plates.
- Add onions into the same pan, stir-fry for a few minutes until onions are soft.
- Mix together honey, lemon juice and water, stir into pan.
- Lower heat and simmer for a few minutes until sauce thickens.
- Stir in chopped mangoes.
- Remove pan from heat and stir in mint.
- Serve sauce on the side or on top of the salmon with a crisp lettuce salad.
