Mango Teriyaki Salmon
Mango Teriyaki Salmon is a bright and tasty dish that brings together the sweet juiciness of ripe mango with the rich, sticky goodness of teriyaki sauce. The salmon is tender…
Tip: save now, cook later.Mango Teriyaki Salmon is a bright and tasty dish that brings together the sweet juiciness of ripe mango with the rich, sticky goodness of teriyaki sauce. The salmon is tender and flaky, perfectly coated with a glaze that’s both fruity and savory. It’s like a little tropical vacation on your plate.
I love making this when I want something that feels special but doesn’t take forever to cook. The mango adds a fresh twist that everyone seems to enjoy, and the teriyaki gives it a comforting, familiar flavor. I usually splash a bit of lime on top just before serving to add an extra zing that wakes up the whole dish.
My favorite way to serve this salmon is over a bed of steamed rice or alongside some simple stir-fried veggies. It’s such a great combo of flavors and textures that it never gets old. Plus, it’s always a hit whether I’m cooking for a casual weeknight dinner or having friends over for a little get-together.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish because they hold up well to baking and soak in flavors nicely. If you can’t find salmon, try trout or even thick white fish like cod.
Mango: Fresh mango adds sweetness and bright color. If fresh isn’t available, frozen mango works too—just thaw and drain excess juice before using.
Teriyaki Sauce: This homemade blend of soy sauce, honey, ginger, and garlic gives a great balance of sweet and salty. If you’re short on time, bottled teriyaki sauce is a good shortcut.
Rice Vinegar: This adds a subtle tang. You can swap with apple cider vinegar or white wine vinegar if needed, but use a bit less to avoid overpowering the sweetness.
How Do I Get a Perfect, Sticky Teriyaki Glaze on My Salmon?
Making the teriyaki glaze just right helps the salmon shine. Here’s how to nail it:
- Simmer the sauce slowly to blend flavors and cook out sharpness from garlic and ginger.
- Add cornstarch slurry last to thicken the sauce gently without lumps.
- Brush the sauce generously on salmon before baking, then repeat halfway through cooking to build up a sticky, shiny glaze.
- Don’t overcook the salmon; check at 12 minutes so it stays juicy and tender.
These steps ensure your salmon is tasty and looks great with that classic teriyaki gloss.
Equipment You’ll Need
- Baking sheet – perfect for roasting the salmon evenly and catching any drips from the glaze.
- Parchment paper or foil – makes cleanup easier and keeps the salmon from sticking.
- Small saucepan – great for simmering and thickening the teriyaki sauce smoothly.
- Sharp knife – helps you dice mango, onion, and peppers neatly for the salsa.
- Mixing bowl – for combining the mango salsa ingredients quickly and easily.
- Basting brush – a handy tool to spread teriyaki sauce evenly on the salmon.
Flavor Variations & Add-Ins
- Try using pineapple chunks instead of mango for a sweeter, tangier salsa that pairs well with salmon.
- Add a pinch of red pepper flakes to the teriyaki sauce for a little heat and extra depth.
- Swap salmon for chicken breasts or thighs if you want a different protein, adjusting cooking time accordingly.
- Mix chopped fresh mint or basil into the mango salsa for a fresh herb twist.
How to Make Mango Teriyaki Salmon
Ingredients You’ll Need:
For the Salmon and Salsa:
- 4 salmon fillets (about 6 oz each)
- 1 cup fresh mango, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 green onions, sliced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp vegetable oil or olive oil
- 1 cup cooked white rice (optional, for serving)
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the ingredients and stirring up the sauce, then around 12-15 minutes baking the salmon. In total, expect 25 to 30 minutes from start to finish – quick and perfect for an easy weeknight meal!
Step-by-Step Instructions:
1. Make the Teriyaki Sauce:
In a small saucepan, mix the soy sauce, honey or brown sugar, rice vinegar, grated ginger, and minced garlic. Heat it over medium, bringing it gently to a boil. Then lower the heat and let it simmer for about 5 minutes, so the flavors blend nicely. If you want a thicker sauce, stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens just a bit. Remove the sauce from heat and set it aside.
2. Prep and Bake the Salmon:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup. Pat your salmon fillets dry with a paper towel, brush both sides with oil, and season lightly with salt and pepper. Place the salmon on your baking sheet and generously brush with the teriyaki sauce. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork. While baking, brush the salmon once or twice more with the sauce to create a yummy glaze.
3. Prepare the Mango Salsa and Serve:
While your salmon bakes, toss the diced mango, red bell pepper, red onion, green onions, and chopped cilantro gently in a bowl. When the salmon is done, serve it over cooked white rice if you like. Spoon extra teriyaki sauce on top and garnish with the fresh mango salsa for a bright, flavorful finish.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the refrigerator overnight and pat it dry before cooking to avoid extra moisture and ensure even baking.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! The sauce can be made up to 3 days in advance and refrigerated. Reheat gently on the stove before brushing it on the salmon.
How Should I Store Leftovers?
Keep leftover salmon and mango salsa in separate airtight containers in the fridge for up to 2 days. Reheat salmon gently to avoid drying it out, and serve with fresh salsa for best flavor.
Can I Substitute Mango with Another Fruit?
Yes, pineapple or peaches work wonderfully in the salsa and complement the teriyaki flavors nicely. Just dice and use fresh or thawed fruit.
