Name: Mango Teriyaki Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 salmon fillets; 1 ripe mango, peeled and diced; 1/4 cup teriyaki sauce; 2 tablespoons honey; 1 tablespoon lime juice; 1 tablespoon soy sauce; 1 tablespoon olive oil; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

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Mango Teriyaki Salmon is a bright, flavorful dish that balances sweet tropical fruit with savory umami glaze in every bite. If you like salmon with a summery twist, this Mango Teriyaki Salmon brings a quick, restaurant-worthy meal to your weeknight table. For another mango-forward option that pairs beautifully with fish, check out this salmon with mango salsa for ideas on serving and plating.

why make this recipe

Mango Teriyaki Salmon is the kind of recipe that looks and tastes like you spent hours on it, but actually comes together in under 30 minutes. It’s ideal when you want something impressive without the fuss. The teriyaki glaze caramelizes slightly during cooking, giving the salmon a glossy, savory-sweet crust, while the fresh mango salsa adds bright acidity and juicy texture. Together the components create a balanced plate — rich, sweet, tangy, and herbaceous.

This dish is also wonderfully versatile. It suits weeknight dinners, casual get-togethers, and even a simple date night. It pairs well with plain steamed rice, fragrant coconut rice, or a bed of lightly dressed greens. Because it uses common pantry staples like soy sauce, honey, and olive oil, along with a single fresh mango, it’s accessible even if you don’t have a long grocery list.

Health-conscious eaters will appreciate that salmon is a great source of omega-3 fats and protein, while the mango contributes vitamins A and C. The glaze is concentrated in small amounts, so you get a lot of flavor without excessive added sugar if you portion it thoughtfully. Overall, it’s a crowd-pleaser that’s bright, fresh, and satisfying.

how to make Mango Teriyaki Salmon

This recipe has two parts that are prepared in parallel: a simple teriyaki glaze and a fresh mango salsa. Then you cook the salmon in a hot skillet for a quick sear and finish by dressing it with the glaze and topping it with salsa. Below is a step-by-step walkthrough with extra tips to help you get perfectly cooked salmon and a glossy glaze every time.

Make the glaze first. Combine the teriyaki sauce, honey, soy sauce, and lime juice in a small saucepan. Bring it to a gentle simmer over medium heat and let it reduce until it thickens slightly, about 5–7 minutes. Stir occasionally so it doesn’t stick or burn; the goal is a syrupy consistency that will cling to the fish.
While the glaze reduces, prepare your mango salsa. Peel and dice the ripe mango into small, even cubes so each bite gives a consistent burst of sweetness. Place the diced mango in a medium bowl and season with a pinch of salt and pepper to enhance the fruit’s natural flavor. You can add a squeeze of lime and a little finely chopped onion or jalapeño if you like extra brightness and heat.
Heat a non-stick skillet over medium-high heat and add the olive oil. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. A dry surface helps achieve a better sear.
Place the salmon fillets skin-side down if they have skin. Cook for 3–4 minutes per side, depending on thickness. You want a golden sear and flesh that flakes easily with a fork but remains moist inside. If your fillets are thick, reduce heat slightly and allow an extra minute per side; use a spatula to flip gently.
Transfer the cooked salmon to serving plates. Spoon a generous amount of the thickened teriyaki glaze over each fillet so it gleams and adds savory-sweet flavor.
Top each glazed fillet with a healthy spoonful of mango salsa for contrast — the fresh, juicy salsa cuts through the richness of the fish and adds color.
Finish with chopped fresh cilantro for an herbal lift, and serve immediately with rice or steamed vegetables to round out the meal.

Ingredients

4 salmon fillets
1 ripe mango, peeled and diced
1/4 cup teriyaki sauce
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Ingredient notes and substitutions:

Salmon: Any firm fillet works — Atlantic, sockeye, or coho are all good choices. If you prefer skinless fillets, reduce cooking time slightly. If you have thicker fillets, allow a minute or two more per side.
Mango: Choose a ripe mango that yields slightly to gentle pressure and smells fragrant. If mango is out of season, canned diced mango (drained) or diced peaches can be used as a substitute in a pinch, though fresh is best for texture.
Teriyaki sauce: Store-bought teriyaki keeps this recipe simple. For a lower-sugar alternative, use a reduced-sodium teriyaki or make your own glaze with low-sodium soy sauce, a touch of honey, and grated ginger.
Soy sauce: Use tamari for gluten-free cooking, or a reduced-sodium soy sauce if you’re watching sodium. The recipe calls for 1 tablespoon, so substitute carefully.
Honey: If you need a vegan option, swap honey for maple syrup; it will give a different but pleasant flavor profile.
Lime juice: Fresh lime juice brightens the glaze. If lime isn’t available, lemon juice or a mild vinegar like rice vinegar can be used instead.

Directions

Prepare the Teriyaki Glaze: In a small saucepan, combine the teriyaki sauce, honey, soy sauce, and lime juice. Cook over medium heat, stirring occasionally, until the sauce thickens slightly, about 5–7 minutes.
Prepare the Mango Salsa: While the sauce is cooking, dice the mango into small pieces and place them in a mixing bowl. Add a pinch of salt and pepper for seasoning. Set aside.
Cook the Salmon: Heat olive oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Place the fillets in the skillet and cook for 3–4 minutes per side, or until the salmon is cooked through and easily flakes with a fork.
Assemble the Dish: Once the salmon is cooked, transfer the fillets to serving plates. Spoon a generous amount of the thickened teriyaki glaze over each piece of salmon. Top with the fresh mango salsa for a burst of sweetness and color.
Garnish and Serve: Sprinkle with fresh cilantro for added flavor and a touch of freshness. Serve immediately with rice or steamed vegetables for a complete meal.

Pro Tips for Success Mango Teriyaki Salmon

Pat the salmon dry before seasoning. Removing surface moisture helps the fish brown evenly and prevents steaming in the pan.
Don’t overcrowd the skillet. Cook in batches if necessary so each fillet has room to sear properly.
Monitor the glaze closely. Once the teriyaki glaze thickens, remove it from heat to prevent it from burning. It will continue to thicken slightly as it cools.
Adjust cooking time by thickness. Thicker fillets need more time; thinner ones cook very quickly. A simple test: the flesh should flake easily but still have a translucent center for moistness.
Finish with acidity. The lime juice in the glaze and a squeeze of fresh lime over the finished dish brighten the flavors and balance the honey’s sweetness.
Keep the mango salsa fresh. Prepare salsa just before serving so the fruit stays firm and juicy — prolonged sitting can make it soggy.

Flavor Variations Mango Teriyaki Salmon

Spicy Tropical: Add finely diced jalapeño or a few drops of sriracha to the mango salsa for a spicy kick. The heat pairs beautifully with the sweet mango and savory glaze.
Ginger-Lime Twist: Grate fresh ginger into the teriyaki glaze and add extra lime zest to the mango salsa for a zingy, aromatic profile.
Coconut Crunch: Serve the salmon over coconut rice and sprinkle toasted coconut flakes over the mango salsa for a tropical crunch.
Sesame Crunch: Add toasted sesame seeds to the glaze and finish the salmon with a drizzle of sesame oil for a nuttier, more aromatic finish.
Herb Swap: Replace cilantro with chopped Thai basil or mint for a different herbal lift that complements the mango in interesting ways.

Serving Suggestions Mango Teriyaki Salmon

Classic Base: Serve the salmon over steamed jasmine or basmati rice. The rice soaks up the glaze and balances the dish.
Greens and Crunch: A simple side of steamed or sautéed green beans, bok choy, or snap peas keeps the plate light while adding color and crunch.
Salad Plate: For a lighter meal, place the salmon on a bed of mixed greens with sliced cucumber and avocado, then spoon the mango salsa over the top.
Grain Bowls: Build a bowl with quinoa or farro, roast sweet potatoes, thinly sliced red cabbage, and a few spoonfuls of the mango salsa for a nutrient-dense lunch.
Appetizer Idea: Use smaller salmon pieces on crostini or cucumber rounds, topped with mango salsa for party-friendly bites.

Storage and Freezing Instructions Mango Teriyaki Salmon

Refrigeration: Store leftover salmon and mango salsa in separate airtight containers in the fridge for up to 2–3 days. Keeping the salsa separate preserves its fresh texture.
Reheating: Reheat salmon gently in a low oven (about 275°F/135°C) for 8–10 minutes, or briefly in a skillet over low heat. Add a splash of water or a tiny bit of the glaze to keep the fish moist. Avoid microwaving at high power, as it can dry out the fish.
Freezing Salmon: Cooked salmon can be frozen, but the texture may change slightly on thawing. Wrap cooled fillets tightly in plastic wrap and foil, or place them in a freezer-safe container. Freeze for up to 1 month.
Freezing Mango Salsa: Fresh mango salsa does not freeze well — the fruit becomes mushy. If you must freeze, cook the mango slightly into a compote before freezing, but for best results, prepare fresh mango salsa when serving.
Thawing: Thaw frozen salmon overnight in the refrigerator before reheating. Reheat gently to preserve texture.

Nutrition Facts (Per Serving) — approximate

Calories: 490 kcal
Protein: 38 g
Carbohydrates: 34 g
Fat: 26 g
Fiber: 2.5 g
Sodium: 760 mg

Note: These numbers are estimates based on typical ingredient values for four servings (one fillet per serving). Actual values will vary depending on fillet size, the sodium content of your teriyaki and soy sauces, and whether you add additional sides like rice. If you need precise nutrition, use a nutrition calculator with your exact brands and portion sizes.

FAQ About Mango Teriyaki Salmon

How can I tell when the salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork and the center is opaque but still moist. A useful indicator is an internal temperature of 125–130°F (52–54°C) for medium doneness; it will continue to cook slightly from residual heat. If you prefer fully opaque throughout, aim for 145°F (63°C), but be aware it may be firmer and drier.

Can I grill the salmon instead of using a skillet?

Yes — grilling works wonderfully. Brush the fillets with a small amount of oil and grill over medium heat for about 4–5 minutes per side, depending on thickness. Apply the teriyaki glaze during the last minute of grilling to prevent excessive charring, and finish with the mango salsa off the grill.

What if I don’t have teriyaki sauce on hand?

You can make a quick substitute by mixing low-sodium soy sauce (or tamari), a bit of honey or maple syrup, a splash of rice vinegar, and a little garlic or grated ginger. Simmer briefly to meld flavors and thicken slightly. Adjust sweetness and acidity to taste.

How do I pick the best mango for this recipe?

Choose a mango that gives slightly to a gentle press and releases a sweet fragrance near the stem. Avoid very hard mangoes — they are underripe and won’t yield the same sweetness. If your mango is too firm, leave it at room temperature for a day to ripen.

Is this recipe suitable for meal prep?

Partially. You can cook the salmon and store it in the refrigerator for 2–3 days, then reheat gently when ready to eat. Store the mango salsa separately and only add it when serving to keep its fresh texture. For a full meal prep bowl, assemble rice and vegetables, then add salmon and salsa the day you plan to eat to maintain optimal texture.

Can I use frozen salmon fillets?

Yes. Thaw frozen fillets overnight in the refrigerator before cooking. Pat them dry to remove excess moisture for a better sear. If cooking directly from frozen, increase cooking time and consider finishing in a covered pan or oven to ensure even doneness.

How can I reduce the sodium in this dish?

Use low-sodium or reduced-sodium teriyaki and soy sauce (or tamari). You can also dilute the glaze slightly with a splash of water and add extra lime juice for brightness. Taste and adjust gradually so you don’t lose the glaze’s intended balance of sweet and savory.

Can I make this recipe gluten-free?

Yes. Substitute tamari or a certified gluten-free soy sauce and use a gluten-free teriyaki sauce. Some store-bought teriyaki sauces contain wheat, so check labels or make a homemade gluten-free glaze using tamari, honey or maple syrup, and lime juice.

Final Thoughts

Mango Teriyaki Salmon is a vibrant, easy-to-make dish that delivers big flavor with minimal effort. The combination of a sticky, savory glaze and bright mango salsa is both satisfying and elegant. Whether you’re feeding a family or cooking for guests, this recipe is forgiving, adaptable, and quick to prepare. Try a few of the suggested variations and serving ideas to make the dish your own — and enjoy the balance of sweet, tangy, and savory in every bite.

Mango Teriyaki Salmon