Easy Mango Teriyaki Salmon Recipe
This Easy Mango Teriyaki Salmon Recipe is a delicious sweet-and-savory dish made with juicy mango, rich teriyaki glaze, and flaky tender salmon. It’s quick to make, full of tropical flavor, and perfect for a healthy weeknight dinner or special meal.
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.