Make dinner effortless with this Teriyaki Cod recipe featuring a flavorful glaze and a vibrant avocado mango salsa. Quick, healthy, and perfect for any occasion!
Looking for a Quick & Delicious Dinner Idea?
Try my absolute favorite way to make cod, teriyaki cod with avocado mango salsa! This easy recipe combines tender, savory glazed cod with the fresh, tropical flavors of avocado and mango. I love how simple it is to prepare, making it perfect for busy weeknights. Enjoy with a side of steamed white rice for a healthy and delicious dinner! Don’t miss that sweet and savory teriyaki drizzle – tying your dish together beautifully for the perfect bite! YUM!
Read on for step-by-step instructions, prep tips, and serving suggestions to make this vibrant recipe your new favorite!
Why You’ll Love This Teriyaki Cod Recipe
- Quick to Make: Perfect for busy weeknights when time is short. This teriyaki cod recipes takes only 30 minutes!
- Easy Recipe: The minimal prep time and simple steps make cooking stress-free.
- Flavor-Packed: The teriyaki glaze delivers a mouthwatering balance of savory and sweet flavors. Paired with the vibrant mango avocado salsa, bursting with sweet heat and refreshing crunch, it creates the ultimate bite every time!
- Healthy Option: A nutrient-packed dinner that’s as healthy as it is delicious! Perfect for any night of the week, it’s proof that nutritious meals never have to compromise on taste.
What You’ll Need
- Cod Fillets: Look for fillets that are about 3/4-1-inch thick. You can use thicker or thinner fillets, but be sure to adjust cooking time accordingly. Cod will easily flake with a fork when it is done cooking.
- Teriyaki Marinade/Sauce: Coconut aminos, honey, chili garlic paste, hoisin, garlic paste, black pepper and cornstarch. These ingredients combine the perfect combination of sweet, salty and spicy. The cornstarch slurry thickens the sauce, perfect for drizzling over that finished cod.
- Avocado Oil: Avocado oil works great for searing the cod at high heat.
- Avocado Mango Salsa: Avocado, mango, red onion, jalapenos, cilantro, lime juice, salt and pepper. All these ingredients make for such a flavorful and refreshing salsa with just the right amount of heat and crunch!
Step by Step Instructions
- Marinate the Cod: Season your cod fillets with salt. Combine the coconut aminos, honey, chili garlic paste, hoisin, garlic paste and black pepper. Add your cod to the marinade and make sure it is well coated. Refrigerate for 15-30 minutes.
- Make the Avocado Mango Salsa: Cut up the mango and avocado into 1/2 inch pieces. Finely chop the red onion, jalapeno and cilantro. Stir to combine all of the ingredients together. Add the juice of half a lime and season with salt and pepper to taste.
- Sear the Cod: Heat the avocado oil in the pan on medium heat. Once the pan is hot, add the cod and sear for 3-4 minutes on each side or until the cod easily flakes with a fork. Be sure to reserve the marinade. Remove the cod from the pan. Add the reserved marinade to the pan and reduce the heat. Combine the cornstarch and 1/4 cup water and stir directly into the pan with the marinade. Let the sauce simmer for 1-2 minutes or until it starts to thicken.
- To serve: Serve with steamed white rice. Top the rice with the avocado mango salsa, teriyaki cod and a drizzle of that delicious teriyaki sauce!
Teriyaki Cod with Mango Avocado Salsa
Elevate your meals with this teriyaki cod and avocado mango salsa! This dish pairs tender, savory glazed cod with a vibrant, tropical salsa for a perfect balance of flavors. Quick, fresh, and easy to make—ideal for weeknights or special occasions
Ingredients
Cod & Marinade
- 2 6 oz cod fillets
- 3 tbsp coconut aminos or soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp chili garlic paste or sriracha
- 1 tsp garlic paste
- 1/4 tsp black pepper
- 1 tbsp avocado or olive oil
- 1 tsp cornstarch
- salt to taste
Avocado Mango Salsa
- 1 avocado diced into 1/2 inch pieces
- 1 mango diced into 1/2 inch pieces
- 1/4 cup chopped red onion
- 1 tbsp fresh cilantro chopped
- 1 jalapeno seeded and minced, optional
- juice of 1/2 lime
- salt and pepper to taste
Instructions
- Pat dry your cod fillets and season with salt.
- Make the marinade by mixing together the coconut aminos, hoisin, chili garlic paste, honey, garlic paste and black pepper.
- Add the cod fillets to the marinade and let marinate for 15-30 minutes.
- Meanwhile, combine the prepared mango, avocado, red onion, jalapeno and cilantro. Drizzle with the juice of the lime.
- Stir the ingredients together. Season with salt and pepper to taste and stir again.
- After the cod is finished marinating, heat up the avocado oil in a skillet on medium high heat. Once the pan is hot, add the cod to the pan and cook for 3 minutes on each side. Reserving the marinade. Stir together the cornstarch with 1/4 cup water and add that to the remaining marinade.
- Remove the cod and add the marinade to the same pan, reducing the heat, and let it simmer for 1-2 minutes until the sauce thickens.
- Assemble the cod over cooked white rice and top with the avocado mango salsa and a drizzle of the sauce. Enjoy!
Notes
- Fresh or frozen cod will work for this recipe. If frozen, defrost in ice water for 2-3 hours same day or defrost in the refrigerator overnight. You can also substitute any white flakey fish in place for the cod.
- Make sure the pan is not too hot when adding the cod. You want a good char on the fish, but do not want to burn the marinade.
- To make this recipe gluten free, you can substitute the hoisin sauce for oyster sauce or omit the hoisin all together and add an extra tbsp of coconut aminos.