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Mango Teriyaki Salmon

Mango Teriyaki Salmon

Tender salmon fillets glazed in a homemade teriyaki sauce and topped with fresh mango salsa, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Dishes
Cuisine Japanese
Servings 4 servings
Calories 350 kcal

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.

Notes

Ensure salmon reaches an internal temperature of 145°F for safety.
Leftovers keep up to 2 days in the fridge; reheat gently to preserve texture.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 25g
Keyword easy salmon, mango salsa, Mango Teriyaki Salmon, seafood dinner, teriyaki salmon
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