Chile-Garlic Salmon With Mango and Cucumber Salad 

By Ifrah F. Ahmed

Published July 9, 2025

Chile-Garlic Salmon With Mango and Cucumber Salad 
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(439)
Comments
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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

    • 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

    For the Mango Salad

    • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

632 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 28 grams sugars; 38 grams protein; 1852 milligrams sodium

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
439 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?

froggs

The salmon glaze was delicious, though the predominant flavor is neither chile nor garlic but rather, saltiness (from soy sauce). The mango-cucumber-avocado mix was honestly an odd combo. Would leave out the veg next time and just dress some diced mango with lime and cilantro. Otherwise, it’s a good meal concept and I’d make it again with adjustments.

Amy

I cooked in on the stove instead of the oven, but that is the only change I made. Extremely tasty and very easy. My husband loved it and asked for it to go into "the rotation" which is high praise!

Scott Hammer

Flavor was great and it was way too spicy for my wife and me. I'll make it again and back the chile-garlic sauce off a bit and maybe add a little hoisin sauce. The flavors in the salad didn't work for me: the mango clashed with the cucumber and avocado.

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