Easy Mango Teriyaki Salmon is a bright and tasty dish that brings together the sweet, juicy flavor of mango with the rich, sticky goodness of teriyaki sauce. The salmon turns out tender and flaky, perfectly coated in a glossy mango-teriyaki glaze that’s both fresh and satisfying. It’s one of those meals that feels special yet comes together quickly, which is always a win in my book.
I love making this salmon when I want something that feels a little fancy but doesn’t take forever to prepare. The mango adds a nice pop of color and a fruitiness that really balances the savory teriyaki, making each bite exciting without being too heavy. Plus, the recipe is super forgiving, so even if you’re not an experienced cook, you’ll have no trouble getting it just right. I usually like to marinate the fish a bit to soak up all those flavors—it’s worth the short wait!
For serving, I often pair this salmon with some steamed rice and sautéed greens to keep things simple and let the flavors of the fish shine. Sometimes I add a sprinkle of sesame seeds or chopped green onions on top, just to add a little extra crunch and color. This dish always brings good vibes to the table, and I find it’s a great one to share with friends or family when you want something delicious and a little different from the usual weeknight dinner.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin give you tender, juicy fish with crisp skin. If you can’t find fresh, frozen salmon works fine too—just thaw it before cooking.
Mango: Ripe mango adds natural sweetness and bright color. If mango isn’t in season, try pineapple or peach as a tasty substitute.
Soy Sauce: Use regular soy sauce for classic flavor, or tamari to keep it gluten-free. Low-sodium soy sauce is great if you want to control salt intake.
Honey or Brown Sugar: These sweeteners balance the soy sauce. Maple syrup makes a nice vegan alternative here.
Broccolini or Greens: These add a fresh, slightly bitter contrast that works well with the sweet glaze. You could swap with asparagus, green beans, or spinach.
How Can I Get the Perfect Teriyaki Glaze on My Salmon?
The glaze is what makes this dish stand out. Here’s how to nail it:
- Make the sauce first by simmering the soy sauce, honey, vinegar, sesame oil, garlic, and ginger until fragrant.
- Add the cornstarch slurry slowly while stirring to thicken the sauce just right—too thick and it won’t coat well; too thin and it won’t stick.
- Cook the salmon skin-side down first to get nice crispy skin, then flip and finish cooking gently.
- Brush the warm glaze generously over the cooked salmon while it’s still in the pan or right after plating.
- This helps the glaze stick and soak in without burning or becoming bitter.
- A final brush just before serving adds that beautiful shiny finish and boosts flavor.
Equipment You’ll Need
- Nonstick or cast iron skillet – great for cooking salmon evenly and getting crispy skin.
- Small saucepan – perfect for making and thickening the teriyaki glaze without burning it.
- Whisk – helps mix the cornstarch slurry smoothly into the sauce for a nice glaze.
- Sharp knife – needed to dice mango and slice green onions cleanly.
- Cutting board – essential for prepping all your ingredients safely and easily.
Flavor Variations & Add-Ins
- Swap salmon for firm white fish like cod or halibut for a milder taste that still works well with teriyaki.
- Add a pinch of red pepper flakes or sriracha to the glaze if you like a little heat with your sweetness.
- Mix in chopped fresh cilantro or basil along with green onions for a fresh herbal twist.
- Include sautéed bell peppers or snap peas with the broccolini for extra crunch and color.
Easy Mango Teriyaki Salmon
Ingredients You’ll Need:
For the Salmon and Glaze:
- 4 salmon fillets (about 6 oz each)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
- 1 tablespoon vegetable or olive oil
For Serving:
- 1 cup broccolini or similar greens
- 2 cups cooked white rice
- 1 cup fresh mango, diced
- 2 green onions, sliced thinly (for garnish)
- 2 teaspoons toasted sesame seeds (for garnish)
Time Needed
This recipe takes about 10-15 minutes to prepare and cook. You’ll spend time making the teriyaki glaze, cooking the salmon to crispy perfection, and sautéing the greens for a fresh finish. It’s quick enough for a weeknight but special enough for company!
Step-by-Step Instructions:
1. Make the Teriyaki Glaze:
Start by combining the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Stir the mixture well and bring it to a gentle simmer.
Add the cornstarch slurry slowly while stirring. Keep stirring until the sauce thickens up slightly—this should take about 1 to 2 minutes. Remove the glaze from the heat and set it aside.
2. Cook the Salmon:
Heat the vegetable or olive oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper.
Place the salmon skin-side down in the skillet. Let it cook for about 4 to 5 minutes until the skin is crispy and releases easily from the pan. Flip the fillets and cook for another 3 to 4 minutes, or until the salmon flakes easily with a fork.
3. Prepare the Greens and Serve:
While the salmon cooks, quickly sauté your broccolini or other greens in another pan with a little oil until tender but still crisp. Season lightly with salt.
Once the salmon is cooked, brush the fillets generously with the warm teriyaki glaze. To plate, place cooked rice down first, top with sautéed greens, and then lay the salmon fillets on top.
Scatter diced fresh mango around the plate and drizzle any remaining teriyaki sauce over everything. Sprinkle sliced green onions and toasted sesame seeds on top for extra crunch and flavor.
Serve immediately and enjoy your delicious, bright Mango Teriyaki Salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry well to avoid extra moisture in the pan, which helps achieve crispy skin.
How Can I Store Leftovers?
Store leftover salmon and vegetables in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water or soy sauce if the glaze has thickened too much.
Can I Substitute the Mango with Another Fruit?
Absolutely! Pineapple or peaches make great alternatives if you want a similar sweet and juicy contrast to the savory teriyaki glaze.
Is There a Way to Make This Recipe Gluten-Free?
Yes, use tamari instead of regular soy sauce, and check that your cornstarch and other ingredients are gluten-free to keep the dish suitable for gluten-sensitive diets.