Description
Mango Teriyaki Salmon is a vibrant and flavorful dish featuring tender salmon fillets glazed with a sweet and savory mango teriyaki sauce. The homemade glaze, made with ripe mango, soy sauce, garlic, and ginger, adds tropical brightness and a glossy finish—perfect for a healthy, easy dinner.
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 1 ripe mango, peeled and diced
- 1/4 cup soy sauce or tamari (for gluten-free)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar or lime juice
- 1–2 tsp honey or maple syrup (optional)
- 1 tsp cornstarch + 1 tbsp water (for slurry)
- 1 tbsp olive oil or sesame oil
- 2 green onions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
- Salt, to taste
Instructions
- In a blender, combine mango, soy sauce, garlic, ginger, vinegar (or lime juice), and honey or maple syrup. Blend until smooth.
- Transfer sauce to a saucepan and bring to a simmer over medium heat.
- Stir in cornstarch slurry and simmer for a few minutes until sauce is thickened and glossy. Set aside.
- Season salmon lightly with salt. Heat oil in a skillet over medium-high heat.
- Sear salmon for 3–4 minutes per side, depending on thickness, until golden and cooked through.
- Spoon or brush thickened mango teriyaki sauce over the salmon during the last minute of cooking to caramelize slightly.
- Serve hot with extra sauce and garnish with green onions and sesame seeds.
Notes
- Use thawed frozen mango if fresh isn’t available.
- Bake salmon at 400°F (200°C) for 12–15 minutes as an alternative to searing.
- Add red pepper flakes or sriracha for heat.
- Grill salmon and brush with glaze at the end for a smoky flavor.
- The mango sauce also works well with chicken, tofu, or rice bowls.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 360
- Sugar: 9g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
