Mango Teriyaki Salmon is more than just a meal; it’s a vibrant culinary journey that promises to tantalize your taste buds with every flaky, flavorful bite. Imagine the perfect harmony of savory, sweet, and a touch of tangy brightness, all coming together in a dish that feels gourmet yet is surprisingly simple to prepare.
While the rich, umami-laden essence of Teriyaki sauce proudly hails from Japan, traditionally a masterful blend of soy sauce, mirin, sake, and sugar used to glaze grilled or broiled meats, our recipe takes this beloved classic on a delightful tropical adventure. The unexpected yet brilliant inclusion of sweet, ripe mango not only elevates the traditional savory-sweet profile but introduces a wonderfully fresh, fruity counterpoint that transforms the entire experience.
Why do people fall in love with this exquisite fusion dish?
It’s the sublime balance of flavors – the deep umami of soy, the zesty kick of ginger, the luscious sweetness of mango, all perfectly complementing the rich, buttery texture of perfectly cooked salmon. This dish offers a delightful escape from the ordinary, proving that elegant dining can be both accessible and incredibly flavorful. Preparing Mango Teriyaki Salmon allows you to bring a touch of sophisticated culinary artistry to your own kitchen, effortlessly turning a regular dinner into an unforgettable occasion that everyone will adore.
Ingredients:
- For the Mango Teriyaki Glaze: This vibrant, sticky glaze is the heart and soul of our “Mango Teriyaki Salmon” dish, offering a perfect balance of sweet, tangy, and savory notes that will truly make your taste buds sing.
- 1 large, very ripe mango (yielding about 1.5 cups diced). When selecting your mango, I highly recommend going for a sweet, fragrant variety like Ataulfo (also known as Honey mango) or a perfectly ripe Alphonso if you can find one. You want it to be soft to the touch but not mushy, indicating a high sugar content crucial for a naturally sweet and flavorful glaze. The riper the mango, the more intense and delicious your glaze will be, truly elevating this “Mango Teriyaki Salmon” to gourmet status.
- ½ cup low-sodium soy sauce. This is my go-to choice because it affords you greater control over the final saltiness of the glaze. Regular soy sauce can sometimes be overwhelmingly salty, especially after reduction, which can inadvertently mask the delicate mango flavor. If you’re sensitive to gluten or following a gluten-free diet, a good quality tamari is an excellent gluten-free alternative that performs just as beautifully.
- ¼ cup rice vinegar. Essential for providing that bright, acidic counterpoint to the sweetness of the mango and honey. It adds a subtle yet crucial tang that rounds out the flavor profile beautifully without being overly sharp or vinegary. Look for unseasoned rice vinegar for the purest flavor, allowing the mango to truly shine.
- 2 tablespoons honey or maple syrup. Either of these natural sweeteners works wonders in this recipe. Honey will lend a lovely floral complexity and a rich depth of flavor, while maple syrup contributes a slightly earthier, nuanced sweetness. Feel free to use whichever you have on hand or prefer; both create a delectable and sticky glaze for our “Mango Teriyaki Salmon.”
- 1 tablespoon freshly grated ginger. This is a non-negotiable for me – please, please use fresh ginger here! The zesty, pungent freshness and warm aroma of real ginger are simply incomparable to dried powdered ginger. It adds a vibrant, spicy undertone that cuts through the sweetness and elevates the entire dish, making a world of difference. I typically peel it quickly with the edge of a spoon before grating it on a microplane for the finest, most flavorful pulp.
- 2 cloves garlic, minced. Similar to ginger, fresh garlic delivers a much more potent and aromatic punch than its powdered counterpart. Minced finely, it blends seamlessly into the glaze, contributing a savory depth and a subtle sharpness that perfectly balances the fruitiness of the mango.
- 1 teaspoon sesame oil. A small but mighty ingredient! Just a tiny drizzle adds that distinctive nutty, toasted umami flavor that is characteristic of many Asian-inspired sauces, including teriyaki. Be careful not to use too much, as its strong flavor can quickly become overpowering and detract from the other delicate notes in your “Mango Teriyaki Salmon.”
- 1 tablespoon cornstarch or arrowroot powder. This is our magic bullet for thickening the glaze. It ensures a beautiful, glossy, and substantial coating on the salmon that clings perfectly to every bite, providing a delightful textural experience. Arrowroot is a fantastic grain-free alternative if you prefer, and works identically.
- 2 tablespoons cold water. Used to create a smooth, lump-free slurry with the cornstarch. This technique is vital for incorporating the thickener into the sauce without unsightly clumps forming. Remember to use cold water, as hot water will cause the cornstarch to gelatinize immediately and clump, making it difficult to achieve a smooth glaze.
- For the Salmon: The glorious star of our show, providing a rich, omega-3 packed foundation for the incredible glaze.
- 4 salmon fillets (6-8 ounces each), skin on or off. I personally love cooking with skin-on salmon because when pan-seared or baked correctly, the skin becomes wonderfully crispy, adding a fantastic textural contrast and helping to keep the fish moist. However, skin-off works just as well if that’s your preference. Look for vibrant, moist-looking fillets with no discoloration. Wild-caught varieties like Sockeye or King salmon often have a richer flavor and firmer texture, though sustainably farmed Atlantic salmon is also excellent, widely available, and delicious for this “Mango Teriyaki Salmon” recipe.
- 1 tablespoon olive oil (for searing, if pan-frying). A good quality extra virgin olive oil not only helps in achieving a beautiful sear but also contributes a subtle fruity note to the salmon. If you’re baking, a very light brush of oil might be all you need, or even none if you’re using parchment paper, as the glaze itself contains some fats.
- ½ teaspoon sea salt. Essential for seasoning the salmon itself. Proper seasoning enhances its natural flavor, drawing out its best qualities and preparing it to perfectly complement the sweet and savory glaze. Adjust to your personal taste, but a good initial seasoning is key for overall flavor balance.
- ¼ teaspoon freshly ground black pepper. Freshly ground pepper offers a more robust flavor and a more fragrant aroma than pre-ground pepper, giving a nice, subtle peppery kick to the salmon that melds wonderfully with the other ingredients.
- For Garnish and Serving Suggestions: These elements elevate the dish both visually and texturally, completing the “Mango Teriyaki Salmon” experience and making it truly memorable.
- 1 tablespoon toasted sesame seeds. A sprinkle of these adds a beautiful nutty crunch and a classic Asian-inspired visual touch. For the best flavor, I recommend lightly toasting them in a dry skillet over medium-low heat for just a minute or two until they become fragrant and lightly golden.
- 2 tablespoons freshly chopped cilantro or sliced green onions (scallions). Either herb provides a burst of fresh, vibrant color and a contrasting flavor that brightens the richness of the salmon and glaze. Cilantro offers a unique, almost citrusy note, while green onions provide a milder, oniony freshness that everyone loves.
- Cooked jasmine or brown rice. The ideal accompaniment to serve alongside your “Mango Teriyaki Salmon,” as its mild flavor and fluffy texture provide the perfect base to soak up every last drop of that incredible, sticky glaze.
- Steamed or roasted vegetables (broccoli, asparagus, or bok choy work wonderfully). These add freshness, crucial nutrients, and a delightful textural contrast, rounding out the meal perfectly. A light seasoning with a pinch of salt and pepper or a squeeze of fresh lemon is all they need to complement the main dish.
Preparing the Irresistible Mango Teriyaki Glaze
- Prepare the Mango for Blending: Let’s kick things off with the star fruit of our glaze! Carefully peel your large, very ripe mango. I find the most efficient and least wasteful way to do this is to first slice off the two “cheeks” – the flatter, wider sides – from the pit. Then, using a small paring knife, meticulously score the flesh of each cheek in a neat crosshatch pattern, being careful not to cut through the skin. From there, you can effortlessly scoop out the perfectly diced mango with a spoon. Don’t forget to carefully trim any remaining flesh from around the pit; every sweet morsel of that tropical fruit counts for our luxurious glaze. You’ll be aiming for about 1.5 cups of diced mango, which will provide ample natural sweetness, vibrant color, and luscious body to the glaze for your “Mango Teriyaki Salmon.”
- Combine the Liquid Foundation: In a medium-sized saucepan, combine the ½ cup of low-sodium soy sauce, ¼ cup of rice vinegar, 2 tablespoons of honey (or maple syrup), and 1 teaspoon of sesame oil. Give these foundational liquid ingredients a good whisk until they are thoroughly blended and harmonious. This forms the savory, tangy, and subtly nutty base upon which the vibrant mango flavors will build, creating a truly balanced and complex sauce for your “Mango Teriyaki Salmon.”
- Infuse with Fresh Aromatics: Now, let’s introduce the aromatic powerhouses that will elevate this glaze to new heights! Grate your 1 tablespoon of fresh ginger directly into the saucepan. A microplane zester is your best friend here, as it yields incredibly fine, potent ginger pulp that will seamlessly infuse its warmth and zest into the glaze. Next, add your 2 cloves of freshly minced garlic. Using fresh ginger and garlic is paramount for this recipe; their vibrant, pungent flavors are absolutely essential and provide a depth that dried powders simply cannot replicate, making a significant and noticeable difference to the overall exquisite taste of your “Mango Teriyaki Salmon.”
- Achieve Glaze Smoothness: Add all of your prepared diced mango to the saucepan with the other ingredients. At this stage, for an exceptionally smooth and truly restaurant-quality glaze, I highly recommend using an immersion blender directly in the saucepan. Blend until the mixture is completely silky and free of any mango chunks. If you don’t have an immersion blender, carefully transfer the mixture to a standard blender. Secure the lid tightly and blend on a low speed, gradually increasing, until perfectly smooth. Always exercise extreme caution when blending hot liquids, as pressure can build up and cause the lid to dislodge. This crucial step ensures that every single bite of your “Mango Teriyaki Salmon” will be coated in a uniform, luxurious, and utterly delightful glaze.
- Prepare the Thickening Slurry: In a small, separate bowl, whisk together the 1 tablespoon of cornstarch (or arrowroot powder) with 2 tablespoons of cold water until it forms a perfectly smooth, lump-free paste. This is your cornstarch slurry, and it’s what will transform our delicious liquid base into a beautifully thick, clingy, and glossy glaze. Using cold water for the slurry is absolutely crucial; hot water will cause the cornstarch to gelatinize immediately and clump, making it incredibly difficult to incorporate smoothly into your otherwise perfect glaze.
- Thicken and Perfect the Glaze: Place the saucepan containing your blended mango mixture over medium heat. Bring it to a gentle simmer, stirring occasionally to prevent any sticking or scorching at the bottom of the pan. Once simmering, slowly pour in the cornstarch slurry in a thin, steady stream while continuously whisking the glaze vigorously. Continue to whisk gently but consistently for about 1 to 2 minutes. You’ll observe the glaze dramatically thickening and transforming into a beautiful, glossy, and luscious sauce that is thick enough to generously coat the back of a spoon. Once this ideal consistency is achieved, promptly remove the saucepan from the heat. The goal is a glaze that is substantial enough to cling beautifully to the salmon but still easily pourable. If it appears too thick for your liking, you can easily whisk in a tiny splash (about a teaspoon at a time) of water or vegetable broth to thin it out to the desired consistency. Conversely, if it’s not quite thick enough, you can make a small additional slurry with ½ teaspoon cornstarch and 1 teaspoon cold water, whisk it into the glaze, and heat for another minute until thickened. Taste and adjust the seasoning if needed; a touch more honey can boost sweetness, or a tiny pinch of salt might be required to balance the flavors. Set aside about ¾ of this magnificent glaze for basting the salmon during cooking, and reserve the remaining ¼ cup (or more, if you adore extra sauce like I do!) for drizzling over the finished “Mango Teriyaki Salmon” at serving time.
Prepping Your Perfect Salmon Fillets
- Thoroughly Pat Dry the Salmon: This seemingly minor step is, in fact, incredibly significant and often overlooked by home cooks, but it is absolutely crucial for achieving that coveted crispy skin and a superior, golden-brown sear. Using clean paper towels, meticulously pat each salmon fillet completely dry on all sides, paying particular attention to the skin if your fillets have it. Any residual moisture on the surface will cause the salmon to steam rather than sear when it hits the hot cooking surface, preventing the development of that delicious, desirable golden-brown crust. A dry surface allows for the Maillard reaction – the complex chemical reaction that gives browned food its distinctive flavor and attractive color – to occur efficiently and effectively.
- Season Generously: Place your thoroughly dried salmon fillets on a clean plate or cutting board. If you plan to pan-sear, lightly drizzle each fillet with about 1 tablespoon of olive oil. Then, season both sides generously with ½ teaspoon of high-quality sea salt and ¼ teaspoon of freshly ground black pepper. Gently rub the seasonings into the flesh to ensure even coverage. Don’t underestimate the power of proper seasoning; it significantly amplifies the natural flavors of the salmon itself and creates a perfect, savory foundation for the sweet and tangy “Mango Teriyaki Salmon” glaze.
- Preheat Your Chosen Cooking Surface: Your choice of cooking method will significantly impact the final texture and flavor of your “Mango Teriyaki Salmon.” Regardless of your selection, ensuring your equipment is properly preheated is paramount for the best results and to prevent the fish from sticking.
- For Oven Baking (my top recommendation for consistently even cooking and minimal cleanup): Preheat your oven to a precise 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for effortless cleanup – this makes a huge difference! This method provides gentle, even heat, allowing the salmon to cook through perfectly while the glaze caramelizes beautifully without burning too quickly, making it an excellent and fool-proof choice for a tender “Mango Teriyaki Salmon.”
- For Pan-Searing then Baking (ideal for ultra-crispy skin): If you’re a devout fan of super crispy salmon skin, this method is unequivocally for you. Preheat a heavy-bottomed, oven-safe skillet (a cast-iron skillet is absolutely perfect here, retaining heat incredibly well) over medium-high heat on your stovetop. Once the skillet is smoking hot, add your 1 tablespoon of olive oil. You’ll know it’s ready when the oil shimmers slightly and appears to be moving fluidly across the pan.
- For Grilling (for a lovely smoky char): If you have access to an outdoor grill, this method imparts a fantastic smoky flavor and beautiful grill marks. Preheat your grill to medium-high heat. Crucially, ensure your grill grates are meticulously clean and exceptionally well-oiled to prevent the delicate salmon from sticking. You can oil the grates by dipping a folded paper towel in a little neutral oil (like grapeseed or vegetable oil) and, using tongs, carefully rubbing it over the hot grates just before placing the fish.
Regardless of the method you select, adequate preheating is absolutely vital for success. It creates an immediate crust, seals in juices, and critically prevents the fish from sticking to the cooking surface.
Cooking the Star: Mango Teriyaki Salmon
- Execute the Salmon Cooking (Choose Your Preferred Method): This is where the magic truly happens, transforming our prepped fillets into exquisite “Mango Teriyaki Salmon.” Pay close attention to timing, as salmon cooks quickly.
- Oven Baking Method: Carefully place your seasoned salmon fillets, skin-side down (if applicable), onto your prepared baking sheet, ensuring there’s ample space between each fillet for even cooking. Overcrowding can lead to steaming rather than baking, resulting in less desirable texture. Spoon or generously brush a luscious, even layer of your reserved Mango Teriyaki Glaze over each fillet, coating it thoroughly. Transfer the baking sheet to your preheated oven and bake for approximately 12-18 minutes. The exact timing will depend heavily on the thickness of your salmon fillets and your personal preference for doneness. Around the halfway point of your baking time (typically after 6-8 minutes), I strongly recommend applying a second coating of glaze. This action builds up that beautiful, glossy, and incredibly sticky caramelized finish that makes this “Mango Teriyaki Salmon” so utterly irresistible. The salmon is done when it easily flakes with a fork at its thickest point, or when an instant-read thermometer inserted into the thickest part registers an internal temperature of 145°F (63°C).
- Pan-Searing then Baking Method (my absolute favorite for achieving that perfect crispy skin): Once your oven-safe skillet is screaming hot and the olive oil is shimmering enticingly, carefully place the salmon fillets, skin-side down, into the pan. Listen for that satisfying sizzle – it’s a good sign! Allow the salmon to sear undisturbed for about 4-6 minutes. This initial searing period is critical for developing that wonderfully crispy, golden-brown skin that adds so much texture. You’ll notice the flesh starting to turn opaque, roughly one-third of the way up from the bottom of the fillet. At this precise point, gently flip the salmon. Immediately, brush a generous layer of the Mango Teriyaki Glaze over the now-exposed flesh side. Promptly transfer the entire skillet to your preheated oven. Continue to bake for another 6-10 minutes, or until the salmon is cooked to your desired doneness. For an even richer, deeper glaze, you can apply another thin layer of sauce halfway through the oven baking. This two-stage method delivers an unparalleled texture combination: incredibly crispy skin married with a moist, tender, and flaky interior, all enveloped in our luscious “Mango Teriyaki Salmon” glaze.
- Grilling Method: For a delightful smoky dimension and attractive grill marks, place your seasoned salmon fillets directly onto the preheated, well-oiled grill grates, skin-side down (if applicable). Grill for approximately 4-6 minutes per side, adjusting for fillet thickness. During the final 5 minutes of grilling, begin brushing the Mango Teriyaki Glaze generously over the salmon. Flip the fillets once more, brush the other side, and continue to cook and baste until the salmon is perfectly cooked through and beautifully glazed with a slight char from the grill. The smoky notes from the grill beautifully complement the sweet and tangy profile of the “Mango Teriyaki Salmon” glaze, creating a uniquely complex flavor.
A crucial reminder, no matter which method you choose: avoid overcooking! Salmon can quickly transition from moist and flaky to dry and unappetizing. A slightly translucent, pink center is often preferred by chefs and home cooks alike for optimal tenderness and flavor, especially with a dish as delicate and flavorful as “Mango Teriyaki Salmon.”
- Confirming Optimal Doneness: The most reliable indicator of perfectly cooked salmon is its texture. Gently press on the thickest part of a fillet with a fork or your finger; it should flake easily without resistance, meaning the muscle fibers have relaxed sufficiently. If you own an instant-read thermometer (which I highly recommend for precision cooking), aim for an internal temperature of 145°F (63°C) for medium-doneness. Keep in mind that salmon, like other proteins, will undergo a phenomenon called “carry-over cooking” after it’s removed from the heat. This means its internal temperature will continue to rise by a few degrees even after it’s off the heat. Therefore, it’s often advisable to pull the salmon slightly before it reaches your absolute target temperature to prevent accidental overcooking and ensure maximum juiciness for your “Mango Teriyaki Salmon.”
Serving Your Exquisite Mango Teriyaki Salmon
- Allow the Salmon to Rest: Once your stunning “Mango Teriyaki Salmon” fillets are cooked to perfection using your chosen method, carefully transfer them to a clean plate or cutting board. Loosely tent them with aluminum foil and allow them to rest undisturbed for a brief but critical 3-5 minutes. This seemingly simple step is incredibly important for the final texture and juiciness of your fish! Resting allows the muscle fibers of the fish to relax and, critically, gives the delicious juices inside the salmon a chance to redistribute evenly throughout the entire fillet. The result is a much more moist, tender, and intensely flavorful piece of fish. Rushing this step can lead to juices running out onto your plate when you cut into it, leaving you with a drier, less satisfying meal.
- Garnish and Present with Flair: Just before bringing your masterpiece to the table, take a moment to add those essential finishing touches that elevate the dish both visually and aromatically. Drizzle any remaining warm Mango Teriyaki Glaze over the salmon fillets and even around the plate – believe me, you’ll want every last drop of that incredible sauce! Then, sprinkle generously with your toasted sesame seeds; they add a delightful nutty crunch and an appealing, classic Asian-inspired visual element. Finally, garnish with a liberal scattering of freshly chopped cilantro or thinly sliced green onions. The vibrant green of these fresh herbs provides a beautiful color contrast to the golden, caramelized glaze and offers a fresh, aromatic counterpoint that truly brightens the richness of the salmon. This thoughtful presentation significantly enhances the appeal of your “Mango Teriyaki Salmon” from a simple meal to a restaurant-worthy experience.
- Thoughtful Pairing Suggestions: To complete this unforgettable meal, serve your magnificent Mango Teriyaki Salmon immediately with a side of fluffy jasmine rice or nutrient-rich brown rice. The mild flavor and absorbent texture of the rice are the perfect canvas to soak up every last drop of that incredible, sticky, sweet, and savory glaze, ensuring no flavor is wasted. Complement your main dish with some vibrant, healthy vegetables. Steamed or lightly roasted broccoli florets, tender asparagus spears, or delicate sautéed bok choy are all fantastic choices. They add essential nutrients, a welcome textural variety, and a pop of color to the plate, creating a balanced and appealing meal. For an extra touch of freshness and acidity, I sometimes add a simple side salad dressed with a light, citrusy vinaigrette. This “Mango Teriyaki Salmon” dish is incredibly versatile – it’s sophisticated enough to impress guests at a dinner party, yet straightforward enough for a satisfying and truly delicious weeknight family meal. The harmonious blend of tropical sweetness from the mango, coupled with the deeply savory, umami notes of the teriyaki, creates a flavor profile that is utterly addictive and destined to become a household favorite. Enjoy every delectable bite – you’ve earned it!
Conclusion:
Oh, my friends, if there’s one recipe I implore you to try this week, it’s this sensational Mango Teriyaki Salmon. I truly believe it’s a game-changer for your weeknight dinners, effortlessly bringing a gourmet touch to your table without any of the fuss. We’ve journeyed through the simple steps, and now it’s time to reflect on why this particular dish isn’t just another meal, but a vibrant celebration of flavors that you absolutely must experience for yourself.
What makes this salmon so undeniably special? It’s the exquisite balance, the perfect marriage of the sweet, tangy burst of ripe mango with the rich, umami depth of homemade teriyaki. Each bite delivers a harmonious symphony – the tender, flaky salmon, with its inherent richness, acts as the perfect canvas for a sauce that is both intensely flavorful and incredibly refreshing. It’s light yet satisfying, healthy yet indulgent. You’ll be amazed at how such a straightforward preparation can yield such complex and utterly delicious results. Forget bland weeknight meals; this recipe elevates your dinner from ordinary to extraordinary with minimal effort. You’ll feel like a culinary wizard, even if you’re a beginner in the kitchen. The aroma alone, as it cooks, is enough to get anyone’s taste buds tingling, filling your home with a wonderfully exotic and inviting scent.
Now, let’s talk about presentation and versatility, because while the flavors are paramount, how you serve your creation adds to the overall experience. I find that this Mango Teriyaki Salmon shines brightest when paired with a simple backdrop. My personal favorite is a fluffy bed of jasmine rice, which delicately absorbs any extra sauce, ensuring no drop of that liquid gold goes to waste. Alternatively, for a healthier spin, consider quinoa or brown rice. To complete the meal, a vibrant green vegetable is a must. Steamed asparagus, blanched broccolini, or stir-fried bok choy would provide a lovely textural contrast and a refreshing counterpoint to the sweetness of the mango. Imagine a perfectly plated dish: the golden-brown salmon, glistening with the mango teriyaki glaze, nestled beside pristine white rice and crisp, bright green vegetables. It’s a feast for the eyes as much as it is for the palate.
Unleash Your Inner Chef: Serving Suggestions & Variations
But don’t stop there! This recipe is incredibly adaptable, encouraging you to unleash your inner chef and customize it to your heart’s content. If you’re looking for an added crunch, a sprinkle of toasted sesame seeds and thinly sliced green onions just before serving adds a beautiful garnish and a delightful texture. For those who enjoy a little heat, a dash of red pepper flakes or a drizzle of sriracha in the teriyaki sauce will give it an exhilarating kick that beautifully complements the mango’s sweetness. If you’re feeling adventurous, why not try grilling the salmon instead of baking or pan-searing? The smoky char from the grill would add another layer of incredible flavor, making it perfect for a summer BBQ. You could even experiment with different types of fish – cod or halibut would work wonderfully with this same sauce. Or, for a plant-based twist, consider marinating and baking firm tofu or tempeh in the Mango Teriyaki sauce for an equally delightful vegetarian option.
Think about a fresh, bright salad on the side, perhaps with some crisp cucumbers and a light vinaigrette, cutting through the richness and offering a lovely freshness. Or, for a truly tropical feel, a small bowl of fresh mango salsa (diced mango, red onion, cilantro, lime juice) spooned over the salmon could be an absolute revelation. The possibilities are truly endless, and that’s what makes home cooking so exciting! Every time you make this dish, you have the opportunity to tweak it, to make it uniquely yours, to discover new flavor combinations that delight your senses.
So, my dear readers, I genuinely hope I’ve convinced you to add this incredible Mango Teriyaki Salmon to your culinary repertoire. It’s a recipe that promises flavor, simplicity, and immense satisfaction. Don’t just read about it; go ahead and bring this delightful dish to life in your own kitchen! I promise you won’t regret it.
Once you’ve experienced the magic of this dish, I would absolutely love to hear about it. Please don’t hesitate to share your experiences, your favorite serving suggestions, or any creative variations you come up with in the comments below. Your feedback and culinary adventures inspire me, and I cherish hearing from each and every one of you. Happy cooking, and enjoy every glorious bite of your magnificent Mango Teriyaki Salmon!
Mango Teriyaki Salmon
This Mango Teriyaki Salmon recipe perfectly balances sweet and savory flavors with a vibrant, tropical twist from fresh mango. It’s a gourmet-feeling dish that’s surprisingly simple to prepare, featuring flaky salmon coated in a luscious, homemade mango teriyaki glaze.
Ingredients
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1 large, very ripe mango (approx. 1.5 cups diced)
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½ cup low-sodium soy sauce (or tamari)
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¼ cup rice vinegar
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2 tablespoons honey or maple syrup
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1 tablespoon fresh ginger, grated
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2 cloves garlic, minced
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1 teaspoon sesame oil
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1 tablespoon cornstarch (or arrowroot powder)
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2 tablespoons cold water
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4 salmon fillets (6-8 oz each), skin on or off
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1 tablespoon olive oil
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½ teaspoon sea salt
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¼ teaspoon fresh black pepper
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1 tablespoon toasted sesame seeds
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2 tablespoons fresh cilantro or green onions, chopped
Instructions
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Step 1
Peel and dice 1 large ripe mango (approx. 1.5 cups diced). In a medium saucepan, combine diced mango, ½ cup low-sodium soy sauce, ¼ cup rice vinegar, 2 tbsp honey (or maple syrup), 1 tsp sesame oil, 1 tbsp grated fresh ginger, and 2 cloves minced garlic. -
Step 2
Using an immersion blender (or standard blender), blend the mixture until completely smooth. In a small separate bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water to form a lump-free slurry. -
Step 3
Place the saucepan over medium heat, bring to a gentle simmer. Slowly whisk in the cornstarch slurry. Continue whisking for 1-2 minutes until the glaze thickens to a glossy, spoon-coating consistency. Remove from heat. Reserve ¾ of the glaze for cooking and ¼ for serving. -
Step 4
Pat salmon fillets dry with paper towels. Season both sides with 1 tbsp olive oil, ½ tsp sea salt, and ¼ tsp fresh black pepper. -
Step 5
Choose your preferred cooking method: \n\n**Oven Baking (Recommended):** Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Place salmon skin-side down, brush generously with ¾ of the reserved glaze. Bake 12-18 minutes, brushing with more glaze halfway through, until salmon flakes easily or reaches 145°F (63°C).\n\n**Pan-Searing then Baking (Crispy Skin):** Preheat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high. Sear salmon skin-side down for 4-6 minutes. Flip, brush with glaze. Transfer skillet to oven and bake for 6-10 minutes, brushing with more glaze halfway.\n\n**Grilling:** Preheat grill to medium-high and oil grates. Grill salmon skin-side down for 4-6 minutes per side. During the last 5 minutes, brush generously with glaze, flipping and brushing again until cooked through and glazed. -
Step 6
Once cooked, transfer salmon to a plate, tent with foil, and rest for 3-5 minutes. Drizzle with remaining glaze. Garnish with 1 tbsp toasted sesame seeds and 2 tbsp fresh cilantro or green onions. Serve immediately with rice and steamed vegetables.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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