This Mango Teriyaki Salmon is a bright and tasty dish that brings together the sweetness of fresh mango with the rich, savory flavors of teriyaki glaze, all perfectly balanced with tender, flaky salmon. The juicy chunks of mango add a fresh, tropical twist that makes this meal feel both light and special.
I love making this salmon when I want something quick but impressive. The teriyaki sauce is simple to whip up, and the mango adds a pop of color and sweetness that always gets compliments. It’s one of those recipes that feels a little fancy but is easy enough for a weeknight dinner.
My favorite way to serve this is over a bed of steamed rice or quinoa, with a side of steamed greens or crunchy cucumber salad. The sauce seeps into the grains, making every bite flavorful and satisfying. It’s the kind of meal that feels fresh and delicious, perfect for when you want something a bit different but still comforting.
Key Ingredients & Substitutions
Salmon: Choose fresh, firm fillets with skin on if possible. The skin helps keep the salmon moist while cooking. If you prefer, you can use steelhead trout or even firm white fish like halibut instead.
Mango: A ripe mango adds sweetness and freshness. If fresh mango isn’t available, thawed frozen mango works well, or even pineapple for a similar tropical vibe.
Teriyaki Sauce: The mix of soy sauce, mirin, sake, and honey delivers that classic teriyaki flavor. No sake? Dry sherry or extra mirin can replace it. For a gluten-free option, use tamari instead of regular soy sauce.
Mango Salsa Extras: Red bell pepper and jalapeño add crunch and a mild kick. If you want more heat, keep the jalapeño seeds or add a pinch of red chili flakes. Fresh cilantro and lime brighten up the salsa perfectly.
How Do You Get the Salmon Tender and Glazed Just Right?
For tender, flavorful salmon with a beautiful teriyaki glaze, follow these tips:
- Pat salmon dry to help the glaze stick and get a nice sear.
- Brush the salmon with sesame oil before baking to add subtle nuttiness and help crisp the edges.
- Bake skin side down first so the skin helps protect the flesh and keeps it juicy.
- Keep an eye on the oven—the salmon is done when it flakes easily but still looks moist inside.
- Optional broil for 1-2 minutes at the end to caramelize the sauce, but watch carefully to avoid burning.
Equipment You’ll Need
- Baking sheet – perfect for cooking salmon evenly in the oven without sticking.
- Small saucepan – you’ll use this to simmer and thicken the teriyaki glaze.
- Sharp knife – makes dicing mango, bell pepper, and jalapeño quick and easy.
- Mixing bowl – great for tossing together the fresh mango salsa ingredients.
- Pastry brush (optional) – helps spread sesame oil and glaze evenly on the salmon.
Flavor Variations & Add-Ins
- Swap salmon for tuna steaks for a meaty, rich alternative that grills well.
- Add chopped green onions or scallions to the mango salsa for extra crunch and mild onion flavor.
- Mix pineapple chunks into the salsa instead of mango for a tangier, tropical twist.
- Sprinkle crushed red pepper flakes into the glaze or salsa if you like a bit more heat.
Mango Teriyaki Salmon
Ingredients You’ll Need:
For The Salmon and Glaze:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons soy sauce
- 2 tablespoons mirin (or dry sherry as substitute)
- 2 tablespoons sake (optional)
- 1 tablespoon honey or brown sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
For The Mango Salsa:
- 1 ripe mango, peeled and diced
- 1 small red bell pepper, finely diced
- 1 small jalapeño, seeded and finely diced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
To Serve:
- Cooked jasmine or basmati rice
- Lime wedges (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 12 minutes to cook, plus a few minutes to mix the mango salsa. Altogether, you’ll have a fresh, flavorful meal ready in about 30 minutes—perfect for a quick dinner that feels special!
Step-by-Step Instructions:
1. Make the Teriyaki Glaze:
In a small saucepan, mix soy sauce, mirin, sake (if using), honey, minced garlic, and grated ginger. Bring it to a boil over medium heat, then simmer for 5 to 7 minutes, stirring now and then, until it thickens slightly into a glaze. Remove from heat and set aside.
2. Prepare the Salmon:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup. Pat the salmon fillets dry with paper towels to help the glaze stick better. Brush each fillet lightly with sesame oil and place them skin side down on the prepared baking sheet. Spoon some of the teriyaki glaze on top of each fillet, saving some for later.
3. Cook the Salmon:
Bake the salmon for about 10 to 12 minutes, or until it flakes easily with a fork. If you like, broil it for 1 to 2 minutes at the end to caramelize the glaze—just watch it carefully so it doesn’t burn.
4. Make the Mango Salsa:
While the salmon is baking, combine the diced mango, red bell pepper, jalapeño (if using), chopped cilantro, and lime juice in a small bowl. Mix gently to combine the fresh flavors.
5. Plate and Serve:
Place the cooked salmon on a bed of jasmine or basmati rice on each plate. Spoon some of the reserved teriyaki glaze over the salmon, then top generously with the mango salsa. Sprinkle toasted sesame seeds on top for a little crunch. Serve immediately with lime wedges on the side for an extra fresh squeeze of citrus.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight and pat it dry before cooking to avoid excess moisture and ensure the glaze sticks well.
What Can I Substitute if I Don’t Have Mirin or Sake?
No problem! You can use dry sherry or a sweet white wine instead. If you want a non-alcoholic alternative, try a mixture of rice vinegar and a little extra honey or sugar.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, and add a splash of water or extra glaze to keep the salmon moist.
Can I Make the Mango Salsa Ahead of Time?
Absolutely! Prepare the salsa up to a day in advance and store it in the fridge. Just stir it well before serving to redistribute the juices and flavors.
