Mango glazed fresh Atlantic salmon

Mango glazed fresh Atlantic salmon
  • 0:10 Prep
  • 0:20 Cook
  • 8 Servings
  • Capable cooks

This mango glazed dish is the perfect way to add a touch of tropicana to your salmon. Everyone will be glad you did.

Featured in
Coles Magazine, Mango recipes


  • 3/4 cup Italian white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon ginger, finely chopped
  • 1 mango, peeled, pitted and cut into large chunks
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce
  • 1 1/2 tablespoon coriander, chopped finely
  • 8 x 170g Tasmanian Atlantic salmon fillets, skin removed
  • 1 tablespoon extra virgin olive oil


  • Step 1
    To make glaze: Place vinegar and honey in a medium saucepan, over a medium heat. Cook until honey has dissolved and liquid has thickened slightly, about 2 mins.
  • Step 2
    Add ginger and mango. Bring to low simmer and continue cooking another 5-7 mins, or until softened.
  • Step 3
    Remove from heat and transfer contents of saucepan to a blender. Process until a smooth puree forms. Set aside to cool. Once cooled, season with lime juice and soy sauce, and fold in coriander.
  • Step 4
    Preheat grill to high and line a medium baking tray with foil.
  • Step 5
    In large sauté pan, heat olive oil over high heat.
  • Step 6
    Season salmon with salt and pepper. Place in pan, flesh side down, and cook until golden brown, about 15 secs. Flip over to sear other side for another 10 secs.
  • Step 7
    Immediately transfer salmon, flesh side up, to baking tray lined with foil, and coat with mango glaze.
  • Step 8
    Place tray in oven under grill and cook approximately 5 mins, or until salmon is just done and glaze starts to brown. Transfer salmon to a plate and let rest 2 mins.
  • Step 9
    To serve, transfer fish to platter and serve with sides.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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