If you love bold, tropical flavors with a savory twist, this Easy Mango Teriyaki Salmon Recipe is about to become your new favorite dinner. Imagine tender, flaky salmon glazed in a glossy teriyaki sauce, topped with juicy mango that adds a fresh, sweet burst in every bite. It’s a perfect balance of sweet, salty, tangy, and umami bright enough for summer but comforting enough for any time of year.
This dish looks fancy enough for a dinner party, yet it’s simple enough for a busy weeknight. The mango brings a tropical, almost restaurant-style finish, while the teriyaki glaze adds that irresistible savory depth. Best of all, it comes together in under 30 minutes with simple ingredients you can find at any grocery store.
Whether you’re cooking for your family, meal prepping for the week, or trying to impress guests, this mango teriyaki salmon delivers big flavor with minimal effort.
Easy Teriyaki Salmon with Mango Salsa
What Is Easy Mango Teriyaki Salmon?
Mango Teriyaki Salmon is a fusion style dish that combines Japanese-inspired teriyaki flavors with tropical mango. Teriyaki sauce traditionally features soy sauce, sugar, and mirin or vinegar, creating a sweet and savory glaze. Pairing it with mango adds a fresh, fruity contrast that brightens the richness of the salmon.
This recipe is unique because it layers flavors: a savory teriyaki glaze, buttery salmon, and juicy mango. The result is a vibrant, balanced dish that feels both indulgent and refreshing. It’s a modern twist on classic teriyaki salmon, perfect for home cooks who want something exciting but easy.
Why You’ll Love This Recipe
- Fast and easy: Ready in about 25 minutes from start to finish.
- Restaurant-quality flavor: Sweet mango and savory teriyaki taste like a gourmet dish.
- Healthy and balanced: High in protein and healthy fats with fresh fruit and simple ingredients.
- Versatile: Works with fresh or frozen salmon and fresh or frozen mango.
- Meal-prep friendly: Stores and reheats beautifully for lunches and dinners.
How This Recipe Works
- Teriyaki glaze caramelizes: The sugar in the sauce thickens and caramelizes on the salmon, creating a glossy, flavorful coating.
- Salmon stays juicy: Cooking at the right temperature keeps the fish tender and flaky.
- Mango adds contrast: The natural sweetness and acidity balance the savory glaze.
- Quick pan sear or bake method: High heat locks in moisture and flavor while creating a beautiful finish.
Ingredients
This recipe serves 4 people.
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin on or off
- 2 tablespoons olive oil or butter
- Salt and black pepper, to taste
For the Mango Teriyaki Sauce:
- ½ cup teriyaki sauce (store-bought or homemade)
- 1 cup diced fresh mango (about 1 large mango)
- 1 tablespoon honey or brown sugar (optional, for extra sweetness)
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon grated fresh ginger (optional)
- 1 clove garlic, minced
Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Fresh cilantro or parsley
- Lime wedges
Substitutions:
- Use frozen mango if fresh isn’t available just thaw and drain.
- Swap salmon with trout, mahi-mahi, or tofu for a different protein.
- Use coconut aminos for a gluten free teriyaki alternative.
Step-by-Step Instructions
1. Prepare the Mango Teriyaki Sauce
In a small saucepan, combine teriyaki sauce, diced mango, honey (if using), rice vinegar or lime juice, ginger, and garlic. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the mango softens and the sauce thickens slightly. For a smoother sauce, blend half of the mixture and return it to the pan.
2. Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
3. Sear or Bake the Salmon
Pan-Seared Method:
Heat olive oil or butter in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes. Flip and cook another 2–3 minutes until cooked through.
Baked Method:
Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet and bake for 10–12 minutes, or until flaky.
4. Glaze the Salmon
Brush or spoon the mango teriyaki sauce over the salmon. Let it cook for another minute or two so the sauce caramelizes slightly.
5. Garnish and Serve
Sprinkle with green onions, sesame seeds, and fresh herbs. Serve with lime wedges for extra brightness.
Tips & Tricks / Flavor Variations
Flavor Variations:
- Spicy Mango Teriyaki: Add a pinch of red pepper flakes or sriracha to the sauce.
- Tropical Twist: Add diced pineapple along with mango.
- Garlic Butter Finish: Melt garlic butter over the salmon before adding the sauce.
- Grilled Version: Grill the salmon over medium heat and brush with mango teriyaki sauce during the last few minutes.
- Coconut Mango Sauce: Stir in a splash of coconut milk for a creamy tropical glaze.
Pro Tips:
- Don’t overcook salmon remove it when it flakes easily with a fork.
- Use ripe mango for the best sweetness and texture.
- Let salmon rest for a few minutes before serving to keep it juicy.
Make-Ahead, Storage & Freezing Instructions
Make-Ahead:
You can make the mango teriyaki sauce up to 3 days in advance and store it in the refrigerator.
Storage:
Store cooked salmon in an airtight container in the fridge for up to 3 days.
Freezing:
Freeze cooked salmon and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
Reheating:
Reheat in a skillet over low heat or in the microwave in short intervals to avoid drying out the fish.
Serving Suggestions
This mango teriyaki salmon pairs beautifully with:
- Steamed jasmine or coconut rice
- Garlic butter noodles or soba noodles
- Roasted broccoli, asparagus, or green beans
- Fresh cucumber salad or Asian slaw
- Quinoa or cauliflower rice for a lighter option
It also works great in meal prep bowls with rice, veggies, and extra mango sauce. For a complete tropical the med dinner, serve it with pineapple fried rice or coconut shrimp on the side.
Nutritional Notes (Approximate)
Per serving (1 salmon fillet with sauce, without sides):
- Calories: 410
- Protein: 34g
- Fat: 22g
- Carbohydrates: 18g
Values vary depending on sauce and mango quantity.
Common Mistakes to Avoid
- Overcooking the salmon: This makes it dry and tough. Cook just until flaky.
- Using unripe mango: It won’t be sweet or juicy enough for the sauce.
- Too much heat on the sauce: High heat can burn the sugar in teriyaki sauce—keep it at a gentle simmer.
- Skipping acid: Lime juice or vinegar is important to balance sweetness.
- Not patting salmon dry: Moisture prevents a good sear and caramelization.
FAQs About Mango Teriyaki Salmon
Can I use frozen salmon?
Yes. Thaw completely and pat dry before cooking for best results.
Can I grill this recipe?
Absolutely. Grill salmon over medium heat and brush with mango teriyaki sauce during the last few minutes.
Is this recipe gluten-free?
Use gluten-free teriyaki sauce or coconut aminos to make it gluten-free.
Can I make this with chicken?
Yes! The mango teriyaki sauce is delicious on chicken breasts or thighs.
How do I know when salmon is done?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Conclusion
This Easy Mango Teriyaki Salmon Recipe is the perfect mix of sweet, savory, and fresh. The mango teriyaki glaze adds a tropical twist that elevates simple salmon into a show-stopping meal. It’s quick, healthy, and full of flavor ideal for weeknights, meal prep, or special occasions.
If you love easy dinners like Loaded Taco Pasta Bake or Slow Cooker Buffalo Chicken Chili, this recipe belongs in your regular rotation.
Sweet, sticky mango teriyaki salmon that’s ready in under 30 minutes—save this tropical dinner recipe now and make it tonight!
Easy Mango Teriyaki Salmon Recipe
Ingredients
For the Salmon:
- 4 salmon fillets about 6 oz each, skin on or off
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
For the Mango Teriyaki Sauce:
- ½ cup teriyaki sauce store-bought or homemade
- 1 cup diced fresh mango about 1 large mango
- 1 tablespoon honey or brown sugar optional, for extra sweetness
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon grated fresh ginger optional
- 1 clove garlic minced
Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Fresh cilantro or parsley
- Lime wedges
Substitutions:
- Use frozen mango if fresh isn’t available just thaw and drain.
- Swap salmon with trout mahi-mahi, or tofu for a different protein.
- Use coconut aminos for a gluten-free teriyaki alternative.
Instructions
1. Prepare the Mango Teriyaki Sauce
- In a small saucepan, combine teriyaki sauce, diced mango, honey (if using), rice vinegar or lime juice, ginger, and garlic. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the mango softens and the sauce thickens slightly. For a smoother sauce, blend half of the mixture and return it to the pan.
2. Season the Salmon
- Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
3. Sear or Bake the Salmon
- Pan-Seared Method:
- Heat olive oil or butter in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes. Flip and cook another 2–3 minutes until cooked through.
- Baked Method:
- Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet and bake for 10–12 minutes, or until flaky.
4. Glaze the Salmon
- Brush or spoon the mango teriyaki sauce over the salmon. Let it cook for another minute or two so the sauce caramelizes slightly.
5. Garnish and Serve
- Sprinkle with green onions, sesame seeds, and fresh herbs. Serve with lime wedges for extra brightness.
Video
Notes
📝 Notes
- Use fresh salmon fillets – Skin-on fillets hold together better and stay moist during cooking.
- Ripe mango works best – Choose a sweet, slightly soft mango for natural sweetness and smooth blending.
- Marinate briefly – 15–30 minutes is enough; longer marinating can make the fish too salty.
- Pat salmon dry first – Helps the glaze caramelize and prevents excess moisture.
- Broil for caramelization – A quick broil at the end creates a sticky, glossy finish.
- Substitute options – Pineapple can replace mango; tamari works well for a gluten-free option.
- Check internal temperature – Cook to 125–130°F for medium or 145°F for well done.
- Storage tips – Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid drying out.
