The best Mango Teriyaki Salmon
The best Mango Teriyaki Salmon is a deliciously sweet and tangy dish that brings together the juicy tropical flavor of mango with the rich, sticky glaze of teriyaki sauce. The…
Tip: save now, cook later.The best Mango Teriyaki Salmon is a deliciously sweet and tangy dish that brings together the juicy tropical flavor of mango with the rich, sticky glaze of teriyaki sauce. The salmon turns out perfectly flaky and tender, with a beautiful caramelized crust that makes every bite a real treat. It’s a dish that feels fresh and bright but also deeply satisfying thanks to the savory-sweet balance.
I love making this salmon when I want something that feels a little special but is still quick and simple to prepare. The mango teriyaki sauce is easy to whip up and adds a lovely fruity zing that pairs perfectly with the buttery texture of the fish. I usually like to let the salmon marinate a bit to soak up all those flavors — it’s a little secret that makes the dish even tastier!
One of my favorite ways to serve this is with a side of steamed jasmine rice and some crunchy green veggies like snap peas or broccoli. The warmth of the rice helps mellow out the bold sauce, while the greens add a nice freshness and crunch. It’s a meal that always gets compliments and is great for a weekday dinner or a weekend treat with friends or family.
Key Ingredients & Substitutions for Mango Teriyaki Salmon
Salmon: Fresh salmon fillets give you tender, flaky fish. If unavailable, try steelhead trout or even chicken for a different take.
Mango: A ripe mango adds sweetness and freshness. If mango isn’t ready, pineapple works well as a tropical substitute.
Teriyaki Sauce: The combo of soy sauce, mirin, sake, and honey brings the perfect balance of sweet & salty. No sake? Just skip it or add a bit more mirin.
Rice: Jasmine rice’s fragrant aroma pairs nicely but you can swap with basmati, brown rice, or cauliflower rice for a low-carb option.
Chili and Herbs: Chili adds a gentle heat while herbs like cilantro brighten the dish. Mint or basil can be nice alternatives too.
How Do You Get Perfectly Caramelized, Glazed Salmon?
Getting a nice crust on the salmon locks in flavor and texture. Here’s how I do it:
- Heat your pan medium-high and add oil to prevent sticking.
- Place salmon skin-side down for 4-5 minutes until skin is crispy and the flesh looks opaque halfway up.
- Flip gently and cook for 3-4 minutes more; avoid overcooking for tender flesh.
- In the last minute, brush on the reserved teriyaki sauce—it will thicken and shine as it caramelizes.
This method seals in moisture and adds a sticky, flavorful glaze. Remember to let the salmon rest a couple minutes before serving so juices redistribute and it stays juicy!
Equipment You’ll Need
- Nonstick or cast-iron skillet – Perfect for getting a nice sear and caramelizing the salmon without sticking.
- Small saucepan – Ideal for simmering and reducing the teriyaki sauce until it thickens.
- Cutting board and sharp knife – Essential for dicing mango and slicing chili and herbs cleanly.
- Measuring spoons and cups – Helps you get the sauce ingredients balanced perfectly every time.
- Spatula or fish turner – Makes flipping the salmon easy and gentle to keep fillets intact.
Flavor Variations & Add-Ins
- Use pineapple instead of mango for a tangier, tropical twist that pairs well with teriyaki.
- Add a sprinkle of toasted sesame seeds on top for extra crunch and subtle nuttiness.
- Swap salmon for firm white fish like halibut or cod if you prefer a lighter flavor.
- Mix diced red bell peppers or cucumber into the mango salsa for extra crunch and color.
The Best Mango Teriyaki Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- 1 cup jasmine rice (cooked according to package instructions)
- 1 ripe mango, peeled and diced
- 3 tbsp soy sauce
- 3 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake (optional)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil or sesame oil
- 1 red chili, thinly sliced
- 2 green onions, thinly sliced
- Fresh cilantro or parsley, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus 15-30 minutes for marinating the salmon. Cooking the salmon and making the sauce will take around 15 minutes more, so plan for approximately 40-50 minutes total.
Step-by-Step Instructions:
1. Prepare the Teriyaki Sauce:
In a small saucepan, combine soy sauce, mirin, sake (if using), honey or brown sugar, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle boil over medium heat, then reduce it to a simmer. Let the sauce cook until it thickens slightly, about 5-7 minutes. Once thickened, remove it from the heat and allow it to cool.
2. Marinate the Salmon:
Place the salmon fillets in a shallow dish and pour half of the cooled teriyaki sauce over them. Cover and refrigerate for at least 15-30 minutes to let the flavors soak in.
3. Prepare Mango Salsa:
In a bowl, gently mix the diced mango with sliced red chili, green onions, and chopped cilantro or parsley. Set this fresh salsa aside until ready to serve.
4. Cook the Salmon:
Heat vegetable or sesame oil in a large skillet or grill pan over medium-high heat. Remove salmon from the marinade, keeping the leftover marinade for later. Cook the salmon skin-side down first for about 4-5 minutes until the skin is crispy and browned. Flip the salmon carefully and cook the other side for 3-4 minutes, or until the salmon is cooked through and caramelized.
5. Glaze the Salmon:
During the last minute of cooking, brush the reserved teriyaki sauce over the salmon fillets. This will create a glossy and flavorful glaze.
6. Plate and Serve:
Place the cooked jasmine rice on plates, then top with the glazed salmon. Spoon the mango salsa generously over the top. Feel free to drizzle any extra teriyaki sauce from the pan onto the plates for added flavor.
7. Garnish:
Sprinkle with extra chopped herbs or sesame seeds if you like, and serve immediately while warm and fresh.
Enjoy your vibrant, sweet, savory, and tangy Mango Teriyaki Salmon made easy!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the refrigerator overnight before marinating and cooking. Pat it dry to remove excess moisture for a better sear.
Can I Make the Teriyaki Sauce in Advance?
Absolutely! The sauce can be made a day or two ahead and stored in the fridge in an airtight container. Reheat gently before using to brush on the salmon.
What Can I Substitute for Mirin if I Don’t Have It?
You can use a mix of dry sherry or white wine with a pinch of sugar as a good substitute. If you want to keep it non-alcoholic, a splash of rice vinegar plus a little extra honey works well too.
How Should I Store Leftovers?
Keep any leftover cooked salmon and mango salsa in separate airtight containers in the fridge for up to 2 days. Reheat the salmon gently in a skillet or microwave before serving again.
