This Mango Teriyaki Salmon balances sweet mango, savory soy, and a sticky glaze that caramelizes beautifully on hot salmon. I make this when I want a restaurant-style dinner with minimal fuss and bold flavor. If you want a quick reference for a similar quick method, I often compare notes with this 30-minute mango teriyaki salmon guide for timing ideas.
Why Make This Recipe
- Bright, balanced flavor: the mango adds fresh acidity while the teriyaki glaze gives savory-sweet depth.
- Fast weeknight dinner: active hands-on time is short and much of the flavor builds while it cooks.
- Nutrient-dense: salmon delivers omega-3s and high-quality protein in each serving.
- Versatile for occasions: it shines on a casual family night or plated for guests.
- Personal insight: I love this recipe because the mango salsa brightens the glaze and keeps the fish from tasting overly sweet.
Recipe Overview
- Prep time: 15 minutes (plus 15–30 minutes marinade optional)
- Cook time: 8–12 minutes (sear 3–4 min per side, then finish 4–6 min)
- Total time: 30–45 minutes (including resting time)
- Servings: 4 (4–6 oz salmon fillets)
- Difficulty: Easy
- Method: Pan-sear on medium-high to caramelize glaze, then finish briefly in oven or on lower heat until 125–130°F for medium doneness.
My Experience Making This Recipe
I tested this several times to find a balance between caramelized teriyaki and fresh mango brightness. The key discovery was searing first on dry skin, then brushing glaze late so sugars don’t burn. Using an instant-read thermometer gave consistent results.
How to Make Mango Teriyaki Salmon
Start by patting 4 salmon fillets dry and seasoning lightly with salt. Sear skin-side down in a hot cast-iron or nonstick skillet with a tablespoon of oil for 3–4 minutes until the skin crisps. Reduce heat, brush on the teriyaki-mango glaze, and finish in a 400°F oven or on the stovetop for 4–6 more minutes until the thickest part reaches 125–130°F. Rest 3 minutes, top with fresh mango salsa, and serve.
Expert Tips for Success
- Pat the salmon completely dry and let it come to room temperature for 10–15 minutes to ensure an even sear.
- Use a heavy-bottomed skillet or cast-iron to hold steady heat for good caramelization.
- Add the glaze in the last 2–4 minutes to prevent the sugars from burning; if broiling, watch constantly.
- Use an instant-read thermometer and remove salmon at 125–130°F for a moist, slightly translucent center (USDA safe temp is 145°F if you prefer well done). Compare timing with another 30-minute mango teriyaki salmon method for alternative glazing steps.
- If using an air fryer alternative, check internal timing inspired by air fryer bang bang salmon bites but reduce cook time for whole fillets.
How to Serve Mango Teriyaki Salmon
- Serve over steamed rice or coconut rice to soak up the glaze and salsa.
- Plate with a mango-avocado salad or quick cucumber salad for contrast; techniques from BBQ salmon bowls with mango avocado salsa inspire great combos.
- Garnish with sliced scallions, toasted sesame seeds, and lime wedges for freshness and texture.
- Great for weeknight dinners, date nights, or light summer entertaining.
Storage and Reheating Guide
Refrigerate cooked salmon in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container or vacuum bag for up to 2 months; wrap tightly to avoid freezer burn. Reheat gently: place in a 275°F oven covered with foil for 8–12 minutes or rewarm in a skillet over low heat, covered, until just warm. Avoid high microwave heat, which dries the fish.
Recipe Variations
- Gluten-free: use tamari or coconut aminos instead of soy sauce and ensure your teriyaki sauce is gluten-free.
- Dairy-free: naturally dairy-free — avoid butter in the pan and use oil or ghee substitute.
- Spicy: add 1 tsp sambal oelek or 1–2 tsp finely chopped jalapeño to the mango salsa or glaze.
- Miso-mango glaze: stir 1 tbsp white miso into the glaze for savory umami depth inspired by flaked salmon dishes like baked salmon meatballs with avocado sauce when repurposing leftovers.
Nutritional Highlights
- Salmon is rich in omega-3 fatty acids (EPA/DHA) that support heart and brain health.
- Each 4–6 oz serving provides ~22–34 g of high-quality protein to support satiety.
- Allergens: contains fish and soy (from teriyaki); substitute tamari for gluten-free or coconut aminos if avoiding soy.
- Portion guidance: plan 4–6 oz cooked salmon per adult depending on appetite and sides.
Troubleshooting Common Issues
- Glaze burning: solution — lower the heat, add glaze at the end, or finish in the oven to avoid direct high heat.
- Salmon sticking to the pan: solution — use a well-heated skillet, dry the skin, and don’t flip until the fish pulls easily from the pan (3–4 minutes).
- Overcooked, dry salmon: solution — stop cooking at 125–130°F and let residual heat carry it a few degrees during resting.
Frequently Asked Questions
Q: Can I make the mango teriyaki glaze ahead of time?
A: Yes. Make the glaze and mango salsa up to 24 hours ahead; keep refrigerated in airtight containers. Rewarm the glaze gently before glazing the salmon, or use it cold as a finishing sauce.
Q: What cut of salmon is best for this recipe?
A: Center-cut, skin-on fillets 1–1.25 inches thick work best because they sear evenly and resist overcooking. Farmed and wild salmon are both fine; wild tends to be leaner and cooks slightly faster.
Q: Can I bake the salmon instead of searing?
A: Absolutely — brush the fillets with oil, roast at 400–425°F for 8–12 minutes, then broil 30–60 seconds with glaze to caramelize. Watch closely during broiling to prevent burning.
Q: How do I know when the salmon is done if I don’t have a thermometer?
A: Look for flakiness at the thickest part and a slight translucency in the center; a fork should separate layers gently but the fish shouldn’t be chalky. When in doubt, remove earlier — it will finish cooking while resting.
Conclusion
If you want a visual step-by-step or video demonstration, I recommend checking Tatyana’s mango teriyaki salmon recipe and video for additional plating and timing tips.
Print
Mango Teriyaki Salmon
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This Mango Teriyaki Salmon balances sweet mango, savory soy, and a sticky glaze that caramelizes beautifully on hot salmon, making for a quick and delicious restaurant-style dinner.
Ingredients
- 4 salmon fillets (4–6 oz each)
- 1 tablespoon oil
- Salt, to taste
- 1/2 cup teriyaki sauce
- 1/2 cup fresh mango, diced
- Fresh mango salsa, for serving
Instructions
- Pat salmon fillets dry and season lightly with salt.
- In a hot cast-iron or nonstick skillet, sear skin-side down in a tablespoon of oil for 3–4 minutes until the skin crisps.
- Reduce heat, brush on the teriyaki-mango glaze, and finish in a 400°F oven or on the stovetop for 4–6 more minutes until the thickest part reaches 125–130°F.
- Rest for 3 minutes, top with fresh mango salsa, and serve.
Notes
Use an instant-read thermometer to ensure salmon reaches 125–130°F for a moist center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-sear
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg