Easy Mango Teriyaki Salmon Recipe | Sweet & Savory Tropical Twist
Cook mango teriyaki salmon with this easy recipe. Tender salmon fillets baked with a sweet and savory mango teriyaki glaze for a tropical-inspired dish perfect for weeknight dinners or special occasions.
Equipment
- Mixing bowl
- Saucepan
- Baking sheet (or skillet)
- Blender (for mango puree)
- Measuring Cups and Spoons
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- Pinch of salt and pepper
For the Mango Teriyaki Glaze:
- 1 ripe mango, peeled and pureed
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup mirin (or rice vinegar)
- 2 tbsp brown sugar or honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
For Garnish:
- Sesame seeds
- Chopped scallions
- Lime wedges (optional)
Instructions
- Prepare Mango Puree: Blend ripe mango until smooth.
- Make Teriyaki Base: In a saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Simmer gently for 5 minutes.
- Add Mango: Stir in mango puree. Simmer another 5–7 minutes until slightly thickened. Add cornstarch slurry if needed.
- Cook Salmon: Place salmon fillets on a baking sheet, drizzle with olive oil, season lightly, and bake at 180°C (350°F) for 12–15 minutes, or grill until flaky.
- Glaze & Serve: Brush salmon with mango teriyaki glaze during cooking and again before serving. Garnish with sesame seeds, scallions, and lime wedges.
Notes
- Pro Tip: Brush glaze onto salmon halfway through cooking for a glossy finish.
- Use ripe mangoes for natural sweetness; underripe fruit will taste bland.
- Sauce can be made ahead and stored in the fridge for 3–4 days.
- For smoky flavor, grill salmon instead of baking.
- Pair with coconut rice, soba noodles, or stir-fried vegetables for a complete meal.