Name: Mango Teriyaki Salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian
Ingredients: 1 cup ripe mango, peeled and cubed; 1/4 cup soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp grated fresh ginger; 1 clove garlic, minced; 1 tsp cornstarch; 1 tbsp water; 4 (6 oz) skin-on salmon fillets; 1 tbsp neutral oil; 1 tbsp lime juice; 2 tbsp chopped red onion; Cilantro, to taste; Salt and pepper, to taste

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Mango Teriyaki Salmon is a bright, sticky-sweet dish that balances rich, fatty salmon with vibrant mango and a savory teriyaki glaze. I first tested this in my home kitchen when I wanted something weeknight-friendly that still felt special, and it quickly became a regular because it cooks fast and looks restaurant-ready. If you like quick salmon dinners, check this Irresistibly Juicy Mango Teriyaki Salmon — 30 minutes for another take on timing and prep.

Why Make This Recipe

Flavor contrast: sweet mango and sticky teriyaki highlight the salmon’s natural richness for a crowd-pleasing bite.
Quick and convenient: you can have it on the table in about 30 minutes, ideal for busy weeknights.
Good nutrition: salmon delivers heart-healthy omega-3s and lean protein while mango adds vitamin C and fiber.
Versatile for occasions: dressed up for dinner guests or scaled down for a simple family meal.
Personal insight: I love this recipe because the mango salsa brightens the plate and keeps the fish tasting fresh even reheated.

Recipe Overview

Prep time: 10 minutes.
Cook time: 12 minutes (pan-sear) or 10–14 minutes (bake at 400°F).
Total time: 22–24 minutes.
Servings: 4 (about 6-oz fillets).
Difficulty: Easy.
Method: Pan-sear or roast salmon, reduce teriyaki-mango glaze to a glossy sauce, and finish with fresh mango salsa.

My Experience Making This Recipe

I tested both skillet and oven methods to find a balance of crisp skin and consistent doneness. The biggest discovery was that a quick sear on high heat followed by a short finish gives the best texture without overcooking. I also learned that a loose mango puree in the glaze brightens flavor more than chunks alone.

How to Make Mango Teriyaki Salmon

Start by making the glaze: blend 1 cup ripe mango (peeled, cubed) into a puree, then combine with 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp grated fresh ginger, and 1 minced garlic clove. Bring the mixture to a simmer in a small saucepan and thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) until glossy. For the salmon, season four 6-oz skin-on fillets with salt and pepper, sear skin-side down in 1 tbsp neutral oil over medium-high heat for 3–4 minutes, then flip and cook 2–3 more minutes for medium (internal temp 125–130°F). Spoon the warm glaze over the fish and top with a quick mango salsa made from diced mango, 1 tbsp lime juice, 2 tbsp chopped red onion, and cilantro.

Expert Tips for Success

Use an instant-read thermometer and pull salmon at 125–130°F for moist medium doneness; it will rise a few degrees while resting.
Preheat and dry the skin with paper towels; a hot, lightly oiled cast-iron or stainless pan and dry skin give the best crisp.
If your glaze separates, whisk it back together over low heat and strain if you want a perfectly smooth finish.
Choose firm-ripe mangoes for flavor; if out of season, use frozen mango chunks thawed and drained. For extra sear technique, see this guide on searing techniques for salmon.
Use low-sodium soy sauce or tamari if you prefer less salt and swap to gluten-free tamari to make this recipe gluten-free.

How to Serve Mango Teriyaki Salmon

Serve over steamed jasmine rice or brown rice to soak up the glaze and balance the sweetness.
Pair with quick stir-fried bok choy or a simple cucumber salad for brightness and crunch; for a creamy starch option, try this creamy salmon gnocchi pairing.
Garnish with toasted sesame seeds and thinly sliced scallions for contrast and color.
This dish works well for casual dinners and scaled-up buffet-style entertaining because it holds its glaze and presentation.

Storage and Reheating Guide

Store cooled salmon in an airtight container in the refrigerator for up to 3 days. For best quality, separate sauce from fish if you plan to freeze; freeze glazed or plain salmon in airtight freezer bags for up to 1 month. Reheat gently in a 275°F oven for 8–12 minutes covered with foil to prevent drying, or reheat in a skillet over low heat with a splash of water and a lid to steam and retain moisture. Avoid reheating at high power in the microwave, which can toughen the fish.

Recipe Variations

Gluten-free: swap soy sauce for tamari and ensure any store-bought teriyaki is certified GF.
Spicy: add 1 tsp sriracha or 1 minced jalapeño to the mango salsa for a kick.
Low-sugar: replace honey with 1 tbsp maple syrup and reduce the mango puree to 3/4 cup to lower sugar load.
Miso-maple twist: swap half the soy sauce for 1 tbsp white miso paste and use maple syrup for a deeper umami profile — blend well to dissolve the miso.

Nutritional Highlights

Salmon is rich in omega-3 fatty acids (EPA/DHA) and offers high-quality protein for muscle repair and heart health.
Mango contributes vitamin C and fiber while keeping the glaze bright and fruity.
Allergens: contains fish and soy (use tamari to avoid gluten); check for cross-contamination if shellfish allergies are a concern. Portion guidance: a 6-oz cooked fillet is a standard serving for most adults.

Troubleshooting Common Issues

Glaze is too thin: simmer to concentrate flavors, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer 30–60 seconds until glossy.
Salmon sticks to the pan: ensure the pan is hot and the skin is dry, then resist moving the fillet during the first 3–4 minutes to allow a crust to form.
Overcooked, dry fish: reduce cooking time and use an instant-read thermometer; aim for 125–130°F for medium, or 120–125°F if you prefer slightly rarer.

Frequently Asked Questions

Q: Can I use frozen salmon for this recipe?
A: Yes — thaw completely in the refrigerator overnight, pat very dry, and follow the same searing or baking times. Thinner thawed fillets will cook more quickly, so watch them closely and use a thermometer.

Q: How do I make the glaze glossy and not grainy?
A: Strain blended mango puree if you want a silkier base. Add a small cornstarch slurry at the end and simmer briefly; avoid boiling aggressively after adding sweeteners to prevent grainy caramelization.

Q: Is it better to bake or pan-sear the salmon?
A: For crisp skin and a caramelized glaze, pan-searing is best; baking at 400°F for 8–14 minutes (depending on thickness) gives even cooking with less hands-on attention. Use a thermometer to decide doneness rather than time alone.

Q: Can I prepare components ahead?
A: Yes — make the mango glaze and salsa up to 24 hours ahead (store separately). Keep the fish chilled and sear just before serving for the best texture and temperature.

Conclusion

For a quick visual and technique refresher, this Easy Teriyaki Salmon with Mango Salsa (video) shows concise steps and plating ideas that complement the tips above.

Mango Teriyaki Salmon