Irresistible Mango Teriyaki Salmon is a delightful dish that combines the rich, tender texture of salmon with the sweet, tropical flavor of mango and the salty, slightly tangy teriyaki glaze. The mango adds a bright, fresh note that really lifts the salmon, making every bite a perfect balance of fruity and savory.
I love making this recipe because it feels like a little celebration on my plate. The glaze is so simple to prepare but tastes like it took hours in the kitchen. I usually like to let the salmon marinate a bit to soak in all those delicious flavors, which really makes the fish juicy and packed with taste.
Serving this with some steamed rice or crunchy green veggies makes a wonderful, complete meal. I’ve found that the mango teriyaki glaze also works great as a dipping sauce if you want to add an extra touch. Every time I make this, it’s a hit, and friends always ask for the recipe because it’s just that good!
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this recipe. Choose skin-on for extra crispiness, or skinless if you prefer. Wild-caught offers richer flavor, but farmed is fine too. If you don’t eat salmon, try this with trout or swordfish.
Mango: Use ripe mango for sweetness and softness. If you can’t find mango, pineapple or peaches can offer a similar tropical vibe and juicy texture. Fresh fruit always gives the best brightness.
Soy Sauce: Traditional soy sauce adds deep salty flavor. For gluten-free, use tamari. Low-sodium versions work if you want to control salt. Coconut aminos is a great soy-free substitute with a slightly sweeter taste.
Mirin and Honey: Mirin is a sweet rice wine that enhances glaze brightness. If unavailable, add a bit more honey or brown sugar. Honey adds natural sweetness and can be replaced with maple syrup or agave for a plant-based option.
Ginger and Garlic: Fresh ginger and garlic provide essential zing and aroma. Powdered forms can work in a pinch but fresh is best for that vibrant kick.
How Do You Get a Beautiful Glaze and Perfectly Cooked Salmon?
Getting a nice glaze and tender salmon can feel tricky. Here’s what I do to nail it every time:
- Marinate the salmon for at least 20 minutes to soak up the flavors, but avoid going over an hour to keep texture firm.
- Preheat the pan so the salmon sears immediately when added, locking in juices.
- Cook skin-side down first if salmon has skin. This crisps it up and keeps the fish from sticking.
- Keep heat medium to medium-high, but watch the teriyaki glaze closely—it can burn quickly because of the sugar.
- Flip carefully to gently finish cooking without breaking the fillet. Use a thin spatula for best results.
- Baste with reserved glaze during the final minutes to build up a shiny, sticky coating.
- Let the glaze thicken slightly in the pan before serving; it adds a lovely finishing touch.
Equipment You’ll Need
- Large skillet – perfect for searing salmon and cooking the glaze evenly.
- Mixing bowl – to whisk your teriyaki marinade and combine the mango salsa.
- Sharp knife – for dicing the mango and chopping herbs cleanly.
- Whisk or fork – helps blend the marinade smoothly without lumps.
- Tongs or fish spatula – makes flipping the salmon easy without breaking it.
Flavor Variations & Add-Ins
- Swap salmon for firm white fish like cod or halibut for a lighter alternative.
- Add a splash of lime juice to the mango salsa for extra fresh tang.
- Mix in diced red bell peppers or avocado to the salsa for more texture and creaminess.
- Top with toasted cashews or sliced almonds for a nice crunchy contrast.
How to Make Irresistible Mango Teriyaki Salmon?
Ingredients You’ll Need:
For the Salmon and Marinade:
- 4 salmon fillets (about 6 oz each), skin-on or skinless depending on preference
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (optional, adds sweetness and depth)
- 1 teaspoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable or canola oil (for cooking salmon)
- Salt and pepper to taste
For the Mango Salsa and Garnish:
- 1 ripe mango, peeled and diced
- 1 small red chili, finely chopped (optional for heat)
- 1 tablespoon sesame seeds, toasted
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. Plan to marinate the salmon for at least 20-30 minutes before cooking to allow the flavors to soak in fully. Overall, expect under an hour from start to finish, including preparing the salsa.
Step-by-Step Instructions:
1. Make the Teriyaki Marinade:
In a small bowl, whip together the soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), sesame oil, grated ginger, and minced garlic. This will be the sweet and savory teriyaki glaze for the salmon.
2. Marinate the Salmon:
Place your salmon fillets in a shallow dish or resealable plastic bag. Pour half of the marinade over the fish, making sure each piece is well coated. Set the remaining marinade aside for later. Refrigerate the salmon and let it soak up those flavors for 20 to 30 minutes.
3. Prepare the Mango Salsa:
While the salmon marinates, toss together the diced mango, finely chopped red chili (if using), toasted sesame seeds, and half of the fresh cilantro or parsley in a small bowl. This bright, fresh salsa will be the perfect topping.
4. Cook the Salmon:
Heat the vegetable oil over medium-high heat in a large skillet. Remove salmon from the marinade, allowing excess to drip off, then sprinkle lightly with salt and pepper.
If your fillets have skin, place them skin-side down in the pan and cook for 4 to 5 minutes until the skin turns crispy and the salmon cooks halfway through.
Carefully flip the salmon and cook for 3 to 4 more minutes, basting occasionally with the reserved marinade to develop a sticky, glossy glaze. Keep an eye to prevent burning as the marinade contains sugar.
5. Finish and Serve:
Pour any remaining teriyaki sauce in the pan, letting it simmer and thicken slightly. Spoon this over the salmon fillets for extra flavor.
Plate the salmon, topping each piece generously with the mango salsa. Garnish with the remaining cilantro or parsley for a fresh finish.
Serving Suggestions:
This delicious mango teriyaki salmon pairs beautifully with steamed jasmine rice or quinoa and crisp greens like bok choy or snap peas, either steamed or lightly sautéed.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator before marinating and cooking. Thawing slowly keeps the texture tender and ensures even cooking.
What Can I Substitute for Mirin?
If you don’t have mirin, simply add an extra tablespoon of honey or brown sugar to the marinade for sweetness. A splash of white wine or rice vinegar can also help mimic the flavor.
Can I Prepare the Mango Salsa Ahead of Time?
Absolutely! You can make the mango salsa a few hours in advance and keep it covered in the fridge. Add fresh herbs just before serving to keep the flavors bright.
How Should I Store Leftovers?
Store leftover salmon and mango salsa separately in airtight containers in the fridge for up to 2 days. Reheat the salmon gently on the stove or in the microwave to prevent drying out.
