Mango Teriyaki Salmon Mango Salsa

This vibrant mango teriyaki salmon pairs the rich flavor of perfectly glazed salmon with bright, tropical mango salsa for a restaurant-worthy meal you can make at home. The combination of sweet, savory, and tangy elements creates a balanced dish that feels both indulgent and refreshing.

I first created this recipe when trying to recreate a dish from our favorite Hawaiian restaurant. Now it has become our go to meal when we want something that feels special without spending hours in the kitchen.

Ingredients

• Salmon fillets: choose wild caught when possible for the best flavor and nutrition
• Soy sauce: provides the umami base for the teriyaki glaze
• Honey: adds natural sweetness that caramelizes beautifully
• Rice vinegar: brings necessary acidity to balance the sweet elements
• Sesame oil: just a small amount adds incredible depth and aroma
• Fresh ginger and garlic: form the aromatic foundation of authentic teriyaki
• Ripe mango: the star of both the glaze and salsa for tropical sweetness
• Red onion: adds sharpness and crunch to the salsa
• Fresh cilantro: brings herbaceous notes that cut through richness
• Lime juice: brightens everything and ties the flavors together

Step-by-Step Instructions

Create the Teriyaki Base:

Combine soy sauce honey rice vinegar sesame oil water minced garlic and grated ginger in a bowl and whisk thoroughly until the honey is fully incorporated. The mixture should look glossy and uniform. This balanced sauce will provide the foundation for the teriyaki glaze and salmon marinade.

Marinate the Salmon:

Place your salmon fillets in a shallow dish skin side down and pour half of your teriyaki mixture over them ensuring each piece is evenly coated. Allow the salmon to marinate in the refrigerator for 20 to 30 minutes but not longer as the acid in the marinade can start to break down the delicate fish. Reserve the remaining marinade for creating your glaze.

Prepare Fresh Mango Salsa:

While the salmon marinates combine diced mango red onion jalapeño if using diced avocado fresh cilantro and lime juice in a bowl. Gently toss everything together being careful not to mash the softer ingredients. Allow the salsa to sit for at least 10 minutes so the flavors can meld together.

Cook the Salmon to Perfection:

Heat a large skillet over medium high heat and add just enough oil to coat the bottom. Remove the salmon from the marinade allowing excess to drip off then place it skin side down in the hot pan. Cook for 3 to 4 minutes until the skin is crispy then carefully flip and cook for another 3 to 4 minutes until the fish flakes easily but remains moist in the center.

Reduce the Teriyaki Glaze:

While the salmon cooks pour your reserved marinade into a small saucepan and bring to a gentle simmer over medium heat. Let it reduce for 5 to 7 minutes stirring occasionally until it thickens enough to coat the back of a spoon. The sugars will caramelize slightly deepening both the color and flavor.

Assemble Your Masterpiece:

Arrange a portion of cooked rice on each plate then place a salmon fillet on top. Drizzle the thickened teriyaki glaze over the salmon and spoon a generous amount of mango salsa alongside. The hot salmon will slightly warm the salsa creating a perfect temperature contrast.

The mango is truly the magical ingredient in this recipe. I discovered that using mango in both the glaze and the salsa creates a beautiful harmony throughout the dish. My husband who usually finds fruit with savory dishes strange actually requests this meal regularly now.

Make Ahead Options

The teriyaki marinade can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This makes weeknight preparation even faster since you can simply pour it over the salmon when youre ready to cook. The mango salsa can also be made several hours ahead but is best enjoyed the same day as the avocado will begin to brown and the vegetables will release moisture over time.

Perfect Pairings

This salmon works beautifully with coconut rice instead of plain rice for an extra tropical touch. Simply replace half the cooking water with coconut milk when preparing your rice. For vegetables steamed bok choy or a simple cucumber salad with rice vinegar dressing complements the flavors without competing with the star of the show. If serving for guests consider starting with a clear miso soup for an Asian inspired meal that feels cohesive.

Ingredient Substitutions

If mangoes arent in season or available pineapple makes an excellent substitute in both the glaze and salsa. For a lower sugar option replace the honey with a monk fruit sweetener or use just half the amount. Those avoiding soy can substitute coconut aminos which will create a slightly sweeter sauce so reduce other sweeteners accordingly. The recipe is quite forgiving and adaptable to what you have on hand.

Common Questions About This Recipe

→ How long should I marinate the salmon?

Marinate the salmon for 20 to 30 minutes in the refrigerator to infuse it with flavor without over-softening the texture.

→ Can I use another sweetener in the glaze?

Yes, you can substitute honey with maple syrup or brown sugar for a slightly different flavor profile.

→ What type of rice pairs best with this dish?

Jasmine, white, or brown rice all work well, providing a mild base that complements the bold, bright toppings.

→ Is the salsa spicy?

The salsa has a gentle heat thanks to jalapeño, but you can omit it for a milder version or adjust to taste.

→ Can I make the salsa ahead?

Yes, the salsa can be prepared a few hours in advance and chilled. Add the avocado just before serving to maintain freshness.

→ What garnishes work well for added flavor?

Sesame seeds and sliced green onion make excellent garnishes, adding crunch and a pop of color.