Mango Teriyaki Salmon

Hey y'all! If you're craving something sweet, savory, and loaded with tropical flair, this Mango Teriyaki Salmon recipe is just the ticket. Juicy salmon filets are coated in a glossy homemade mango teriyaki glaze, then baked to tender perfection. It's a perfect dish for weeknight dinners or to impress your friends at a summer gathering. Let's get cooking!

Why You'll Love This

• Sweet and savory flavor combo that's absolutely irresistible.
• Quick and easy—on the table in under 30 minutes.
• No fancy equipment required, just your oven and a saucepan.
• Packed with healthy Omega-3s from the salmon and vitamin C from mango.
• Versatile—great for a fancy dinner or a casual weeknight meal.

Ingredients

• 4 salmon filets (about 6 oz each, skin on or off)
• 1 ripe mango, peeled and diced
• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch (optional, for thickening)
• ¼ cup water (for slurry if using cornstarch)
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)
• Salt and black pepper, to taste

Directions

Step 1: Make the Mango Teriyaki Sauce

1. In a small saucepan over medium heat, add diced mango, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir to combine.
2. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the mango softens and the sauce is slightly thickened.
3. Using an immersion blender (or transfer to a blender), puree the sauce until smooth.
4. Return the sauce to the heat. If you prefer a thicker glaze, mix the cornstarch and water to create a slurry, then stir it into the sauce. Cook for another 2 minutes until glossy and thick. Remove from heat.

Step 2: Prepare and Glaze the Salmon

5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
6. Pat the salmon filets dry, then season them with salt and black pepper.
7. Arrange the salmon filets on the lined baking sheet and brush each filet generously with the mango teriyaki sauce.

Step 3: Bake the Salmon

8. Bake in the preheated oven for 12-15 minutes, or until the salmon easily flakes with a fork and is cooked through.
9. During the last 2 minutes, brush again with extra sauce for a sticky, caramelized top.

Step 4: Garnish and Serve

10. Remove from the oven, transfer to plates, and garnish with toasted sesame seeds and sliced green onions. Serve with remaining sauce.

Notes

• Choose a ripe mango for maximum sweetness and flavor in the sauce.
• If your sauce is too thin, let it simmer uncovered a bit longer before adding the slurry.
• For easy clean-up, use parchment or foil on your baking sheet.

Variations

• Grilled Mango Teriyaki Salmon: Grill the glazed salmon over medium-high heat for 4-5 minutes per side.
• Spicy Mango Teriyaki: Add 1 tablespoon sriracha or chili flakes to the sauce for a spicy kick.
• Mango Teriyaki Chicken: Substitute salmon with boneless, skinless chicken breasts or thighs.

Required Equipment

• Small saucepan
• Immersion blender or standard blender
• Baking sheet
• Parchment paper or foil
• Brush for glazing
• Measuring cups and spoons

Storage Instructions

• Refrigerator: Store leftover salmon in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked salmon for up to 2 months. Defrost in the refrigerator overnight before reheating.
• Reheat: Warm gently in the microwave or oven to avoid overcooking.

Suggested Pairings & Serving Recommendations

• Serve over steamed jasmine rice or coconut rice for a tropical twist.
• Pair with stir-fried vegetables like broccoli, snap peas, or bell peppers.
• A simple cucumber salad for a refreshing side works beautifully.

Pro Tips

• Don’t overbake the salmon—check at 12 minutes to keep it moist and flaky.
• Let the sauce cool a minute before blending to avoid splatters.
• For richer flavor, marinate the salmon in some sauce for 15-30 minutes before baking.

FAQ

Can I use frozen salmon?

Absolutely! Just thaw it completely and pat dry before seasoning and baking.

How do I know when the salmon is done?

The salmon should easily flake apart with a fork, and the internal temperature should reach 145°F (63°C).

Can I make the sauce ahead?

Yes, the mango teriyaki sauce can be made up to 3 days ahead—just store it in the fridge and warm before using.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

★★★★★ 4.90 from 15 ratings

Mango Teriyaki Salmon

yield: 4 servings

prep: 20 mins

cook: 20 mins

total: 40 mins

A flavorful and vibrant baked salmon dish featuring a sweet and tangy mango teriyaki glaze, perfect for a healthy dinner with Asian-inspired flair.

🖨️ Print Pin Recipe

Ingredients

• 4 salmon filets (about 6 oz each, skin on or off)
• 1 ripe mango, peeled and diced
• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch (optional, for thickening)
• ¼ cup water (for slurry if using cornstarch)
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)
• Salt and black pepper, to taste

Instructions

1. 1
   In a small saucepan over medium heat, add diced mango, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir to combine.
2. 2
   Bring the mixture to a gentle simmer and cook for 5-7 minutes until the mango softens and the sauce is slightly thickened.
3. 3
   Using an immersion blender (or transfer to a blender), puree the sauce until smooth.
4. 4
   Return the sauce to the heat. If you prefer a thicker glaze, mix the cornstarch and water to create a slurry, then stir it into the sauce. Cook for another 2 minutes until glossy and thick. Remove from heat.
5. 5
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
6. 6
   Pat the salmon filets dry, then season them with salt and black pepper.
7. 7
   Arrange the salmon filets on the lined baking sheet and brush each filet generously with the mango teriyaki sauce.
8. 8
   Bake in the preheated oven for 12-15 minutes, or until the salmon easily flakes with a fork and is cooked through.
9. 9
   During the last 2 minutes, brush again with extra sauce for a sticky, caramelized top.
10. 10
    Remove from the oven, transfer to plates, and garnish with toasted sesame seeds and sliced green onions. Serve with remaining sauce.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 370cal

Protein: 35 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 23 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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