Mango Teriyaki Salmon with Fresh Salsa

Flaky salmon fillets glazed in a homemade, thick teriyaki sauce and topped with a bright, acidic fresh mango salsa.

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Prep Time 15

Cook Time 15

Glaze Reduction Time 10

Total Time 30

Servings: 4 fillets

Course: Main Dish

Cuisine: Asian Fusion

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the Thick Teriyaki Glaze

0.5 cup low sodium soy sauce or Tamari
0.5 cup water
0.25 cup brown sugar packed
2 tbsp honey for thick, gooey consistency
1 tbsp fresh ginger grated
2 cloves garlic minced
1 tsp cornstarch slurry mixed with 1 tbsp cold water

For the Salmon and Garnish

4 fillets (6 oz each) salmon
1 tbsp olive oil
1 cup cooked white rice for serving
1 large ripe mango diced
0.25 cup finely chopped scallions or red onion
2 tbsp fresh cilantro chopped
1 tbsp fresh lime juice
1 tsp toasted sesame seeds for garnish

Equipment

Small saucepan
Baking sheet
Small mixing bowls

Method

Prepare glaze: Combine all glaze ingredients (except cornstarch slurry) in a saucepan and simmer 5–7 minutes. Whisk in slurry and simmer 1–2 minutes until thick, glossy, and gooey. Reserve 1/3 for basting, 2/3 for serving.
Prepare salsa: Gently combine diced mango, scallions, cilantro, lime juice, and salt. Chill.
Bake salmon: Preheat oven to 400°F (200°C). Place salmon on a baking sheet, brush with olive oil, and season. Bake 8–10 minutes.
Glaze and finish: Brush salmon generously with reserved 1/3 glaze. Broil 2–3 minutes until caramelized and internal temperature reaches 145°F (63°C).
Serve immediately over rice, drizzled with the remaining 2/3 thick teriyaki glaze and topped generously with the cold mango salsa. Garnish with sesame seeds and extra scallions.

Notes

Ensure the glaze is thick and gooey by reducing it sufficiently and using the cornstarch slurry. Fresh lime juice in the salsa is crucial to cut through the richness of the salmon and the sweetness of the glaze.