Our Mango Teriyaki Salmon sings with glossy sauce and bright fruit accents. I first tested this on a hectic weeknight and, after three rounds of tweaks, landed on the perfect balance of salty-sweet glaze and juicy mango bursts. As the sauce gently sizzled on the stovetop, the kitchen filled with a nutty toasted scent and soft bubbling. Each fillet emerges tender with slight bite at the edges and golden edges from the oven’s heat.
Why You’ll Love Mango Teriyaki Salmon
- A mingle of sweet, salty, and tangy in every mouthful
- Quick hands-on time—just 10 minutes prep
- Sleek weeknight dinner that feels special
- Celebrates fresh mango at its peak season
A Little Background
I first whipped up this Mango Teriyaki Salmon last summer when mango crates flooded the farmers’ market. My initial batch had a runny glaze, so I reduced the marinade by half, coaxing out a glossy surface that clings to the fish. On my third test, I swapped light soy for low-sodium for a more balanced bite—lesson learned!
Key Ingredients for Mango Teriyaki Salmon
- Salmon fillets (4 × 6 oz): skin-on or skinless, look for firm flesh; wild-caught if available
- Soy sauce (¼ cup): backbone of the teriyaki; use low-sodium to control saltiness
- Honey (2 Tbsp): adds golden sweetness; maple syrup works in a pinch
- Fresh mango (1, diced): ripe and fragrant, brings bright tropical zing
- Rice vinegar (1 Tbsp): cuts through sweetness with a gentle tang
How to Make Mango Teriyaki Salmon
- In a bowl, whisk soy sauce, honey, rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, and 1 minced garlic clove. Tip: I discovered that whisking until the honey dissolves fully yields a silky smooth glaze. Marinate salmon for 30 minutes.
- Preheat oven to 400 °F. Line a baking sheet with foil and lightly oil. Remove salmon from marinade, reserving marinade.
- Arrange fillets skin-side down. Bake for 12–15 minutes, spooning reserved marinade over halfway through. Look for golden edges and gentle bubbling around the sides.
- Meanwhile, toss diced mango with thinly sliced scallions and a pinch of salt. Spoon salsa over salmon just before serving.
Pro Tips & Troubleshooting
- After my first bake, I moved the rack up a notch—this gave the fish a slight crisp.
- If your glaze won’t thicken, simmer reserved marinade an extra 2 minutes or add a pinch of cornstarch slurry.
- Swap fresh pineapple for mango in winter for a seasonal twist.
- Doubling? Marinate fish in two shallow dishes for even coating; halving works fine in a small zip-top bag.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300 °F oven until just warmed through (about 8 minutes). You can prep the marinade and dice mango up to a day ahead—keep salsa and cooked salmon separate, and never leave fish at room temperature for more than 2 hours for safety.
Serving Suggestions
Serve over steamed jasmine rice or cauliflower rice to soak up the teriyaki juices. Add a side of sautéed snap peas for crunch or tuck fillets into lettuce wraps for a light, low-carb option.
Frequently Asked Questions
- How long should I marinate salmon? Marinate for 30 minutes max to avoid the soy breaking down the fish’s texture.
- Can I grill Mango Teriyaki Salmon? Yes—grill on medium heat for about 4 minutes per side, brushing with marinade.
- How do I know when salmon is done? It flakes easily with a fork and reaches 145 °F internally at the thickest point.
- What if I don’t have fresh mango? Use thawed frozen mango chunks, but drain excess liquid to keep salsa crisp.
- Can I make the sauce ahead of time? Absolutely—sauce keeps in the fridge for up to 3 days; reheat before glazing.
- Is there a substitute for rice vinegar? Apple cider vinegar diluted 1:1 with water works in a pinch.
Final Thoughts
I hope this Mango Teriyaki Salmon brightens your dinner table as much as it does mine. My go-to is plating it over coconut rice with extra salsa spooned on top. Drop a comment on how yours turns out—I can’t wait to hear your tweaks and triumphs!
More Recipes You’ll Love
- Teriyaki Sauce Recipe – master the glossy glaze that makes Mango Teriyaki Salmon pop
- Teriyaki Chicken with Pineapple – leverages the same sweet-savory technique with tropical fruit
- Pineapple Chicken and Rice – enjoy a grown-up riff on classic fruity protein bowls
- Crispy Bang Bang Salmon Bites – another salmon spin that adds crunch and heat
Mango Teriyaki Salmon
Ingredients
Marinade
- 0.5 cup teriyaki sauce
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 1 Tbsp water
- 1 tsp sesame oil
- 1 clove garlic minced
- 1 tsp fresh ginger minced
Salmon
- 4 salmon fillets 6-oz each, patted dry and seasoned with salt and pepper
Mango Salsa
- 1 ripe mango peeled, pitted and diced
- 2 green onions thinly sliced, white and green parts separated
- salt pinch, optional
Garnish
- 1 tsp sesame seeds
Instructions
Marinade
- In a small saucepan over medium-low heat, combine teriyaki sauce, honey, rice vinegar, water, sesame oil, minced garlic, and ginger. Cook until slightly thickened, about 3 minutes.
Salmon
- Preheat oven to 425°F (220°C) and line a baking sheet with foil. Place salmon fillets on sheet and brush generously with teriyaki sauce.
- Bake for 8–10 minutes, then broil for 1–2 minutes until the glaze bubbles and edges are golden.
Mango Salsa
- While salmon cooks, toss diced mango with green onion whites and a pinch of salt in a bowl.
- Remove salmon from oven, top with salsa, sprinkle green onion tops and sesame seeds, and serve immediately.