Mango Teriyaki Salmon Mango Salsa (Print-Friendly Version)
Salmon fillets glazed with mango teriyaki, paired with zesty salsa for a fresh, flavor-packed meal.
# Ingredients You’ll Need:
→ Salmon and Teriyaki Glaze
01 -
4 salmon fillets (6–8 oz each)
02 -
1/3 cup soy sauce
03 -
2 tbsp honey
04 -
2 tbsp rice vinegar
05 -
1 tbsp sesame oil
06 -
1/4 cup water
07 -
2 garlic cloves, minced
08 -
1 tsp fresh grated ginger
→ Mango Salsa
09 -
1 large ripe mango, diced
10 -
1/2 red onion, finely chopped
11 -
1 small jalapeño, finely diced
12 -
1 small avocado, diced
13 -
2 tbsp fresh cilantro, chopped
14 -
Juice of 1 lime
15 -
Salt to taste
→ To Serve
16 -
Cooked rice (white, brown, or jasmine)
17 -
Optional garnish: sesame seeds or green onion
# How to Make It:
01 -
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, water, garlic, and ginger.
02 -
Place salmon fillets in a shallow dish and pour half of the teriyaki mixture over them. Reserve the other half for glazing. Let the salmon marinate for 20–30 minutes in the fridge.
03 -
In a medium bowl, combine diced mango, red onion, jalapeño, avocado (if using), cilantro, lime juice, and salt. Mix well and set aside.
04 -
Heat a drizzle of oil in a skillet over medium-high heat. Remove salmon from the marinade and sear skin-side down first, 3–4 minutes per side until golden and cooked through. Meanwhile, pour the reserved marinade into a small saucepan. Simmer for 5–7 minutes until it thickens into a glaze.
05 -
Place cooked rice in bowls or plates, top with salmon fillets, drizzle with the teriyaki glaze, and spoon mango salsa over the top. Garnish with sesame seeds or green onion if desired.