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tray of mango teriyaki salmon

Mango Teriyaki Salmon

This mango teriyaki salmon has tender salmon, glossy sweet-savory glaze, and bright mango flavor. The sauce cooks quickly with garlic, ginger, soy sauce, honey, and lime for a fresh dinner that still feels special.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 salmon fillets about 6 ounces each
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup diced ripe mango fresh or thawed frozen
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated fresh ginger
  • 2 garlic cloves minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for the slurry
  • 2 tablespoons sliced green onions
  • 1 tablespoon sesame seeds optional
  • Lime wedges for serving

Method
 

  1. Pat the salmon dry with paper towels.
  2. Season both sides with salt and pepper.
  3. Add mango, soy sauce, water, honey, rice vinegar, ginger, garlic, and sesame oil to a small pan.
  4. Simmer the sauce over medium heat for 5 to 7 minutes.
  5. Mash some mango pieces with a spoon while the sauce cooks.
  6. Stir cornstarch with cold water in a small bowl.
  7. Add the slurry to the sauce and stir until glossy.
  8. Heat oil in a large skillet over medium heat.
  9. Cook skin-on salmon skin-side down for 4 to 5 minutes.
  10. Flip and cook 2 to 4 minutes more, based on thickness.
  11. Spoon the mango teriyaki glaze over the salmon.
  12. Add green onions, sesame seeds, and fresh lime juice.

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