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.