This Mango Teriyaki Salmon is sweet, savory, and bursting with tropical flavor. The rich, buttery salmon is glazed in a homemade mango teriyaki sauce that’s both sticky and fresh, thanks to ripe mango, soy sauce, garlic, and a touch of ginger. I love how this dish blends bold flavor with light, healthy ingredients—making it perfect for weeknight dinners or something a little special.
Why You’ll Love This Recipe
I love this recipe because it’s simple, yet tastes like something I’d order at a restaurant. The mango adds a natural sweetness that balances perfectly with the salty soy sauce and the zing of fresh ginger. It’s colorful, vibrant, and pairs beautifully with rice, noodles, or veggies. Plus, it comes together quickly and feels nourishing without being boring.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Salmon fillets (skin-on or skinless)
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Ripe mango, diced
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Soy sauce or tamari
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Garlic, minced
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Fresh ginger, grated
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Rice vinegar or lime juice
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Honey or maple syrup (optional, for extra sweetness)
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Cornstarch + water (for thickening)
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Olive oil or sesame oil
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Green onions and sesame seeds (for garnish)
Directions
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I start by making the mango teriyaki sauce: in a blender, I combine the diced mango, soy sauce, garlic, ginger, vinegar (or lime juice), and honey or maple syrup. I blend until smooth.
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I pour the sauce into a saucepan and bring it to a simmer. I stir in a cornstarch slurry (cornstarch mixed with a little water) to help it thicken, then simmer until glossy and slightly sticky.
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While the sauce simmers, I season the salmon lightly with salt and heat oil in a skillet over medium-high heat.
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I sear the salmon for 3–4 minutes per side (depending on thickness) until golden on the outside and cooked through.
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I spoon or brush the thickened mango teriyaki sauce over the salmon during the last minute of cooking, letting it caramelize slightly in the pan.
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I serve the salmon hot, topped with extra sauce, green onions, and sesame seeds.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 15–20 minutes to cook, so I have it ready in about 30 minutes total.
Variations
Sometimes I grill the salmon instead of searing it, brushing on the sauce at the end. I’ve also made this recipe with chicken or tofu for a different protein option. If I don’t have fresh mango, I use thawed frozen mango or even a bit of mango juice as the base. For extra heat, I stir in chili flakes or a touch of sriracha.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the salmon gently in a pan over low heat or in the microwave with a splash of water to keep it moist. The sauce can be stored separately and used on veggies or rice bowls too.
FAQs
Can I use frozen mango?
Yes, I often use thawed frozen mango if fresh isn’t available. It blends easily and still makes a delicious sauce.
Is this recipe gluten-free?
It can be. I use tamari or a gluten-free soy sauce to make the dish fully gluten-free.
What should I serve with it?
I love serving this salmon over jasmine rice, quinoa, or soba noodles with a side of stir-fried or steamed vegetables.
Can I bake the salmon instead?
Yes, I bake it at 400°F (200°C) for about 12–15 minutes, brushing with sauce in the last few minutes of cooking.
How ripe should the mango be?
I use ripe, soft mango for the best sweetness and flavor—it blends smoothly and balances the saltiness of the soy sauce.
Conclusion
Mango Teriyaki Salmon is a bright, flavorful dish that’s easy enough for a weeknight but special enough to serve to guests. I love the mix of savory and sweet in every bite, and the way the mango glaze transforms the salmon into something totally unique. Whether I’m cooking for myself or sharing it with others, this recipe always brings color and flavor to the table.
