Easy Mango Teriyaki Salmon
Easy Mango Teriyaki Salmon is a bright and delicious dish that perfectly balances the sweetness of ripe mango with the rich, savory flavors of teriyaki glaze. The salmon fillets get…
By Ava
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Reading time: 5 min
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Easy Mango Teriyaki Salmon is a bright and delicious dish that perfectly balances the sweetness of ripe mango with the rich, savory flavors of teriyaki glaze. The salmon fillets get a lovely, glossy finish from the sauce, while the juicy mango adds a fresh, tropical twist that really wakes up your taste buds.
I love making this recipe when I want something quick but a little special. The mango and teriyaki sauce come together effortlessly, and it feels like you’re treating yourself even on a busy weeknight. One tip I always follow is to let the salmon soak in the sauce for a few minutes before cooking to really lock in the flavor.
My favorite way to serve this is over a bed of steamed rice or with some simple sautéed veggies on the side. The colors on the plate are so vibrant, it almost feels like a mini celebration with every bite. It’s one of those dishes that’s easy to pull off but leaves everyone asking for seconds!
Key Ingredients & Substitutions
Salmon: Fresh salmon works best for this recipe, but frozen fillets are fine too. Just thaw them fully for even cooking. If you prefer, try other fish like trout or cod, though cooking times may vary.
Teriyaki Sauce: Store-bought teriyaki sauce saves time and adds rich flavor. If you want a homemade touch, mix soy sauce, honey, garlic, and ginger. For gluten-free, use tamari instead of soy sauce.
Mango: Ripe mango gives fresh sweetness and texture. If unavailable, diced pineapple is a great alternative for that tropical flair.
Green Onions & Red Chili: Green onions add a mild sharpness and color. Red chili brings heat but can be swapped for bell pepper for a milder taste.
How Can I Bake Salmon to Keep It Tender and Moist?
Baking salmon is simple, but it’s easy to overcook it. Here’s how to keep it juicy:
- Preheat the oven to 400°F (200°C).
- Brush or marinate salmon with your sauce to lock in flavors and moisture.
- Use foil or parchment paper to prevent sticking and make cleanup easy.
- Bake for about 12-15 minutes depending on thickness; the salmon should flake easily but still feel slightly firm.
- Remove from oven right away to avoid drying it out.
- Rest the salmon for a few minutes before serving to let the juices settle.
Following these steps helps give you perfectly cooked salmon that’s tender and full of flavor every time!
Equipment You’ll Need
- Baking sheet – perfect for easy roasting and catching any drips from the salmon and sauce.
- Aluminum foil or parchment paper – makes cleanup quick and keeps your salmon from sticking.
- Sharp knife – helps you dice mango, slice green onions, and chop chili cleanly and safely.
- Mixing bowl – to toss together the fresh mango salsa with ease.
- Measuring cups/spoons – to get the teriyaki sauce and seasonings just right.
- Spatula or fish spatula – for gently lifting the delicate salmon fillets without breaking them.
Flavor Variations & Add-Ins
- Swap salmon for tofu or tempeh to make this dish vegetarian-friendly without losing the teriyaki flavor.
- Add thin slices of fresh ginger to the mango salsa for a gentle spicy kick that brightens the dish.
- Mix in chopped bell peppers or diced cucumber for extra crunch and freshness in the salsa.
- Top with toasted sesame seeds or chopped peanuts to add texture and a toasty nutty note.
How to Make Easy Mango Teriyaki Salmon
Ingredients You’ll Need:
For The Salmon:
- 2 salmon fillets (about 6 oz each)
- 1/3 cup teriyaki sauce
- 1 tbsp olive oil
For The Mango Salsa:
- 1 ripe mango, peeled and diced
- 2 green onions, thinly sliced
- 1 small red chili or red bell pepper, finely diced (optional for heat)
- 1 tbsp fresh cilantro, chopped
- 1 tsp sesame seeds
To Serve:
- 1 lime, cut into wedges
- Cooked jasmine or basmati rice
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend 5 minutes prepping the ingredients, 12-15 minutes baking the salmon, and a few minutes making the fresh mango salsa. It’s quick and perfect for a busy weeknight meal!
Step-by-Step Instructions:
1. Prepare and Bake the Salmon:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper to make cleanup easy. Lay the salmon fillets on the sheet and brush the tops generously with teriyaki sauce. Drizzle olive oil over the salmon for extra crispness. Bake for 12-15 minutes, or until the salmon flakes easily with a fork but still feels moist.
2. Make the Mango Salsa:
While the salmon bakes, combine the diced mango, sliced green onions, finely diced red chili or bell pepper, chopped cilantro, and sesame seeds in a small bowl. Stir gently to mix all the flavors together.
3. Plate and Serve:
Once the salmon is cooked, place each fillet over a bed of cooked rice on plates. Spoon the mango salsa generously on top and drizzle any remaining teriyaki sauce from the baking sheet over the salmon. Garnish with fresh cilantro and serve with lime wedges on the side to squeeze over the dish for a fresh citrusy zing.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the fridge overnight or under cold running water before cooking. This helps the salmon cook evenly and stay moist.
Can I Substitute the Mango with Another Fruit?
Absolutely! Pineapple or peaches work great as substitutes and give a similar sweet and tropical flavor to the salsa.
How Should I Store Leftovers?
Keep any leftover salmon and mango salsa in separate airtight containers in the fridge. They’ll stay good for up to 2 days. Reheat the salmon gently in the oven or microwave before serving.
Can I Make the Mango Salsa Ahead of Time?
Yes, you can prepare the mango salsa a few hours ahead. Store it in the refrigerator and give it a gentle stir before serving to freshen it up.