Chile-Garlic Salmon With Mango and Cucumber Salad 

By Ifrah F. Ahmed

Published July 9, 2025

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(500)
Comments
Read comments

Colorful and complex, this spicy glazed salmon with mango-cucumber salad packs a ton of flavors and textures into a quick weeknight meal. While the salmon roasts in the oven, you chop up a refreshing salad of crunchy cucumber, sweet ripe mango and creamy avocado. Side by side, both components make a bright, breezy meal, but you can also serve with white rice if you’re craving a more filling dinner. The spicy-sweet salmon sauce is built from pantry ingredients (soy sauce, sesame oil, maple syrup, garlic and chile-garlic sauce) and readily adapts to your preferred sweetness and spice levels. While the salmon can be eaten the next day, the mango-cucumber salad is best eaten right away, when it’s at its best and brightest.

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Ingredients

Yield:4 servings

FOR THE SALMON

  • ½ cup soy sauce 

  • ¼ cup maple syrup 

  • 4 teaspoons chile-garlic sauce (preferably Huy Fong)

  • 2 teaspoons toasted sesame oil

  • 7 medium garlic cloves, finely grated

  • Ground black pepper, to taste 

  • 4 (5- to 6-ounce) skin-on salmon fillets

  • Cooked white rice (optional), for serving

FOR THE MANGO SALAD

  • 1 large ripe mango, cubed

  • 1 medium cucumber, quartered lengthwise then thinly sliced

  • ½ lime, juiced 

  • ½ teaspoon fine sea salt 

  • Ground black pepper, to taste 

  • 1 medium avocado, cubed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

52 grams carbs; 86 milligrams cholesterol; 632 calories; 12 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 7 grams fiber; 1852 milligrams sodium; 38 grams protein; 28 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    While the salmon roasts, combine all ingredients for the mango salad except the avocado.

  4. 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.

  5. 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.

  6. Step 6

    Serve the salmon and mango salad with white rice, if desired.

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Ratings

5 out of 5
500 user ratings
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Comments

Steph

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!

CookingInSeattle

@Lucy the four ingredients in the recommended Huy Fung chili-garlic sauce are chilis, garlic, salt, and distilled vinegar (plus preservatives). So yes, you could experiment with portions and make your own.

Lucy

Is there a good substitute for the chile-garlic sauce? Made from things one usually has on hand?

Johnna

Simple and delicious - what a great meal if you can find a ripe mango and avocado!

Jacquio

Anybody have any success with something as a substitue for mango? Im sadly allergic..

Kevin Krizek

This recipe has become a staple in our house. The salad has evolved, where I add diced shallots, a little jalapeño, cilantro, and tonight added sichuan peppers (dried wild peppers). It was a hit! I also omit the avocado most of the time because the mango is generally pretty soft, so like someone else said, it can get a little mushy. The avocado doesn’t hold for leftovers either and you really want to make enough for leftovers.

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