Mango Teriyaki Salmon brings together the best of sweet tropical fruit and savory Asian-inspired flavors in one beautiful plate. I remember the first time I tried combining mango with salmon at a church potluck. One of the neighbors had traveled to Hawaii and came back with this idea. I was skeptical at first, but that first bite changed everything.
Now, this recipe has become one of my go-to dishes when I want something that feels special but doesn’t keep me tied to the stove all evening. There’s something magical about watching that teriyaki glaze bubble and thicken while the mango sits there waiting to add its bright, sunny sweetness. The salmon sizzles in the pan, filling the kitchen with that rich, caramelized aroma that makes everyone wander in asking when dinner will be ready. It reminds me of those summer evenings on Grandma’s farm when we’d experiment with whatever fresh produce came in from the garden. Time to get our hands cooking.
What Makes This Mango Teriyaki Salmon So Special
My grandchildren absolutely light up when they see this dish on the table, and I think it’s because it delivers restaurant-quality flavor without the fuss or the price tag. The combination works so beautifully because the mango’s natural sweetness balances the salty-savory teriyaki, while the salmon provides that healthy protein we all need.
This Mango Teriyaki Salmon offers several advantages that make it perfect for busy home cooks:
- Quick weeknight timing – The entire dish comes together in just 30 minutes from start to finish
- Pantry-friendly ingredients – Most items are either kitchen staples or easy to find at any grocery store
- Impressive presentation – The vibrant colors and glossy glaze make this look like something from a fancy restaurant
- Heart-healthy protein – Salmon provides those omega-3 fatty acids while keeping the meal light and nutritious
- Flexible serving options – This pairs beautifully with rice, quinoa, or steamed vegetables depending on your preference
- Make-ahead friendly – You can prepare the teriyaki glaze and mango salsa earlier in the day
I’ve served this at family gatherings where I needed something that felt festive but didn’t require hours of preparation, and it never disappoints.
Ingredient Spotlight
Salmon fillets provide the protein foundation for this dish, and I always choose fillets that are about 6 ounces each with the skin removed for easier eating. Fresh salmon works beautifully, but frozen fillets that have been properly thawed deliver excellent results too.
Ripe mango brings that essential tropical sweetness and creates a stunning color contrast against the salmon. I prefer mangoes that yield slightly to gentle pressure and have that sweet, fragrant aroma at the stem end. Those are perfectly ripe and ready to dice.
Teriyaki sauce serves as the savory base of our glaze, delivering that classic combination of soy, ginger, and garlic flavors. In my kitchen, I prefer bottled teriyaki sauce for convenience, though you can certainly make your own if you’re feeling ambitious.
Honey adds natural sweetness and helps the glaze achieve that glossy, thick consistency that coats the salmon so beautifully. The honey also provides subtle floral notes that complement the mango perfectly.
Lime juice brightens the entire dish with a touch of acidity that prevents the sweetness from becoming overwhelming. I always use fresh lime juice rather than bottled. The difference in flavor is worth those extra 30 seconds of squeezing.
Soy sauce deepens the umami flavors and adds extra saltiness that balances the sweet elements in this Mango Teriyaki Salmon.
Olive oil prevents the salmon from sticking to the pan and helps achieve that beautiful golden sear on the outside while keeping the inside moist and tender.
Fresh cilantro provides a bright, herbaceous garnish that adds a pop of green color and a fresh finish to each bite. If you’re one of those folks who finds cilantro tastes like soap, fresh basil or parsley works wonderfully as a substitute.
How to Make Mango Teriyaki Salmon
Step 1. Starting with the teriyaki glaze gives it time to cool slightly while you prepare everything else. Combine the teriyaki sauce, honey, soy sauce, and lime juice in a small saucepan over medium heat, stirring occasionally until it thickens enough to coat the back of a spoon. This usually takes about 5 to 7 minutes.
Step 2. While that glaze is working its magic, dice your mango into small, bite-sized pieces and place them in a bowl with just a pinch of salt and pepper. Cutting the mango while the glaze cooks saves time and keeps things moving efficiently.
Step 3. Preheating your skillet properly prevents the salmon from sticking. Heat the olive oil in a 12-inch non-stick skillet over medium-high heat until it shimmers slightly but doesn’t smoke.
Step 4. Season both sides of your salmon fillets generously with salt and pepper. Don’t be shy here, as proper seasoning makes all the difference in the final flavor.
Step 5. Place the salmon fillets presentation-side down in the hot skillet and resist the urge to move them around. Let them cook undisturbed for 3 to 4 minutes until the bottom develops a golden-brown crust.
Step 6. Flip the fillets gently using a fish spatula and cook for another 3 to 4 minutes on the second side. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should look opaque throughout with just a hint of pink in the very center.
Step 7. Transfer the cooked salmon to serving plates and immediately spoon about 2 tablespoons of that beautiful, thickened teriyaki glaze over each fillet while everything is still hot.
Step 8. Top each piece of Mango Teriyaki Salmon with about a quarter cup of the fresh mango salsa. The sweetness and texture contrast is what makes this dish sing.
Step 9. Finish with a sprinkle of fresh cilantro for that pop of color and herbaceous flavor, then serve immediately while the salmon is at its best.
Keeping This Mango Teriyaki Salmon Fresh
I typically store leftover salmon in an airtight container in the refrigerator where it stays fresh for up to 3 days. The key is separating the mango salsa from the cooked salmon. Store them in different containers to prevent the fish from becoming soggy. The teriyaki glaze can be stored in a small jar and gently reheated when you’re ready to serve the leftovers.
Freezing isn’t my first choice for this particular dish because the mango salsa doesn’t freeze well and the salmon’s texture changes slightly upon thawing. However, if you need to freeze portions, I recommend freezing only the cooked salmon with the teriyaki glaze (without the mango) for up to 2 months in a freezer-safe container. Prepare fresh mango salsa when you’re ready to serve.
For the best texture, I reheat by placing the salmon in a covered skillet over low heat with a tablespoon of water for about 3 to 4 minutes until warmed through. This method works well because it prevents the salmon from drying out. The microwave tends to make it rubbery, so I avoid that when possible. Add fresh or thawed mango salsa after reheating for the best flavor and texture contrast.
Perfect Partners for Mango Teriyaki Salmon
- Steamed jasmine rice or coconut rice – The fluffy texture and subtle flavor provide the perfect base to soak up that delicious teriyaki glaze while complementing the tropical notes from the mango
- Roasted asparagus with sesame seeds – The slightly crispy, earthy asparagus offers a wonderful textural contrast to the tender salmon and adds an elegant touch to your plate
- Stir-fried snap peas and bell peppers – These colorful vegetables bring additional crunch and sweetness that harmonize beautifully with the Asian-inspired flavors of the main dish
- Simple cucumber salad with rice vinegar – A cool, refreshing side that cuts through the richness of the salmon while staying light and complementary to the overall flavor profile
- Garlic sautéed bok choy – This traditional Asian green adds a slightly bitter note that balances the sweetness of the mango and provides additional nutrients to round out the meal
- Quinoa pilaf with scallions – For a protein-packed alternative to rice, quinoa offers a nutty flavor and fluffy texture that my health-conscious grandchildren particularly enjoy
You might also enjoy pairing this with other Asian-inspired dishes from my collection. Try it alongside Thai Chicken Peanut Noodles for a complete Asian feast, or serve it after starting your meal with Simple Miso Soup. For more salmon inspiration, check out my Crispy Honey Garlic Glazed Salmon or the popular Creamy Tuscan Salmon.
FAQs
I recommend thawing frozen salmon completely in the refrigerator overnight before cooking. Pat the fillets very dry with paper towels before seasoning. Excess moisture prevents that beautiful golden sear from forming.
Frozen mango chunks work wonderfully once thawed and drained, or you can try fresh pineapple or peaches for a different but equally delicious tropical twist. Many home cooks find success with canned mango as well, just drain it thoroughly first.
The salmon should flake easily with a fork and appear opaque throughout, with an internal temperature of 145°F. Check the thickest part of the fillet. If it’s still translucent in the center, give it another minute or two.
Mango Teriyaki Salmon
Ingredients
Equipment
Method
- Combine the teriyaki sauce, honey, soy sauce, and lime juice in a small saucepan over medium heat. Stir occasionally until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- While the glaze cooks, dice the mango into small bite-sized pieces and place in a mixing bowl. Season with a pinch of salt and pepper, then set aside.
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat until it shimmers slightly.
- Season both sides of the salmon fillets generously with salt and pepper.
- Place salmon fillets presentation-side down in the hot skillet and cook undisturbed for 3 to 4 minutes until the bottom develops a golden-brown crust.
- Flip the fillets gently using a fish spatula and cook for another 3 to 4 minutes on the second side, until the salmon flakes easily with a fork and reaches 145°F internal temperature.
- Transfer cooked salmon to serving plates and immediately spoon about 2 tablespoons of the thickened teriyaki glaze over each fillet.
- Top each piece of salmon with about a quarter cup of the fresh mango salsa.
- Garnish with fresh chopped cilantro and serve immediately with rice or steamed vegetables.
