Description
This Mango Teriyaki Salmon Recipe combines tender, flaky salmon with a sweet and savory mango teriyaki glaze. It’s a quick, flavorful dinner that feels restaurant-quality yet comes together in under 30 minutes. Perfect for weeknights, meal prep, or special occasions.
Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 1 cup fresh mango chunks (or thawed frozen mango)
- ¼ cup soy sauce (low sodium preferred)
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Blend mango chunks until smooth to create a puree.
- In a bowl, whisk mango puree, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.
- Reserve half of the sauce for glazing later.
- Place salmon in a shallow dish and pour remaining sauce over it.
- Marinate for 20–30 minutes in the refrigerator.
- Preheat oven to 400°F (200°C).
- Bake salmon for 12–15 minutes until flaky.
- Meanwhile, simmer reserved sauce in a saucepan. Add cornstarch mixed with water if thicker glaze is desired.
- Brush glaze over cooked salmon.
- Garnish with sesame seeds and green onions before serving.
Notes
- Do not marinate longer than 30 minutes to avoid texture changes.
- Fresh mango gives the best natural sweetness.
- Salmon is done when internal temperature reaches 145°F (63°C).
- Works well baked, grilled, or pan-seared.