Irresistible Mango Teriyaki Salmon

Irresistible Mango Teriyaki Salmon is a bright and flavorful dish that combines tender, flaky salmon with a sweet and tangy mango teriyaki glaze. The juicy mango brings a fresh, tropical…

By Julia • November 6, 2025 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Irresistible Mango Teriyaki Salmon is a bright and flavorful dish that combines tender, flaky salmon with a sweet and tangy mango teriyaki glaze. The juicy mango brings a fresh, tropical twist while the teriyaki sauce adds a nice rich, savory balance. It’s a perfect way to make your usual salmon dinner feel like a special treat.

I love making this salmon because it’s really simple but looks so impressive when you serve it. The glaze thickens up beautifully on the fish, and the mango adds a pop of color that makes it so inviting. I usually prepare a little extra sauce to drizzle on top—it’s too good to waste! Plus, it fills the kitchen with the most amazing sweet and sticky aroma that always makes me smile.

One of my favorite ways to enjoy this dish is with a side of steamed rice and some roasted veggies or a crisp green salad. It feels light but still satisfying, and the flavors all come together so nicely. Whenever I make this, everyone at the table ends up asking for seconds, and I happily dish out more because it’s just that good!

Key Ingredients & Substitutions

Salmon: Fresh, skin-on salmon gives a crispy texture when seared. If you can’t find skin-on, boneless works too, but you won’t get the crispy skin. I like wild-caught for richer flavor.

Mango: Use ripe mango for sweetness and softness in the sauce. If fresh mango isn’t available, frozen mango chunks can be a handy substitute.

Soy Sauce & Tamari: Soy sauce adds saltiness and umami. For gluten-free, tamari is a perfect alternative. Low-sodium soy works if you prefer milder saltiness.

Honey or Maple Syrup: Both add a natural sweetness and help create the glaze. Maple syrup gives a slightly different flavor, but works well.

Rice Vinegar & Lime Juice: These give the sauce a tangy brightness. Lemon juice can be swapped for lime if needed, but lime adds a fresher note in my opinion.

Ginger & Garlic: Key for flavor depth. Fresh is best here, but ground ginger or garlic powder works in a pinch—just use less.

Sesame Oil: Adds a nutty aroma and richness. Toasted sesame oil is preferred, but if unavailable, regular vegetable oil can be used, though flavor will be milder.

How Do You Get Crispy Skin and Tender Salmon Every Time?

Cooking salmon so the skin is crispy but the inside stays juicy can be tricky. Here are steps that helped me nail it every time:

• Pat the salmon skin dry with paper towels before cooking—moisture makes skin soggy.
• Heat your pan on medium-high and add a little oil to prevent sticking.
• Place salmon skin-side down and press gently to keep skin flat to the pan.
• Don’t move the salmon while cooking; let the skin crisp up, about 4-5 minutes.
• Flip carefully with a spatula, then add the glaze quickly to avoid losing heat.
• Cook the other side a few minutes, basting with glaze for extra flavor and moisture.
• Remove from heat just before fully cooked—the salmon will keep cooking with residual heat.

This method keeps the skin crackly and the fish moist and tender inside, perfect for this mango teriyaki glaze.

Equipment You’ll Need

• Non-stick skillet – great for searing salmon without it sticking and helps get crispy skin.
• Small saucepan – for making the mango teriyaki glaze smoothly and evenly.
• Mixing spoon or whisk – to stir the sauce and cornstarch mixture without lumps.
• Sharp knife – for dicing mango and trimming salmon fillets cleanly.
• Measuring cups and spoons – to get your sauce ingredients just right.
• Spatula – handy to flip salmon gently without breaking the fillets.

Flavor Variations & Add-Ins

• Swap salmon for mahi-mahi or cod for a milder, flakier white fish that still pairs well with mango’s sweetness.
• Add thin slices of jalapeño or a pinch of red pepper flakes to the glaze for a spicy kick that balances the sweet mango.
• Mix diced bell peppers or snap peas into the mango glaze for extra crunch and color.
• Top with chopped fresh basil or mint instead of cilantro for a fresh, different herb note.

How to Make Irresistible Mango Teriyaki Salmon?

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• Salt and pepper to taste

For the Mango Teriyaki Sauce:

• 1 ripe mango, peeled and diced (reserve some for garnish)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

For Garnish and Serving:

• 2 tbsp chopped green onions
• 1 tbsp toasted sesame seeds
• Diced mango (reserved for garnish)
• Fresh cilantro or parsley, chopped
• Cooked white rice, to serve

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and cook. The sauce comes together quickly while you sear the salmon. You can have everything ready to enjoy in under 30 minutes!

Step-by-Step Instructions:

1. Make the Mango Teriyaki Sauce:

In a small saucepan over medium heat, combine soy sauce, honey (or maple syrup), rice vinegar, lime juice, sesame oil, garlic, and ginger. Bring it to a gentle simmer. Add the diced mango and cook for 3-4 minutes until the mango softens and the flavors meld. If you want a thicker sauce, stir in the cornstarch-water mixture and cook until the sauce thickens slightly. Remove from heat and set aside.

2. Cook the Salmon:

Season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the salmon carefully and brush the tops generously with the mango teriyaki sauce. Cook for an additional 3-4 minutes, basting occasionally, until the salmon is cooked through but still moist.

3. Serve and Garnish:

Arrange the cooked salmon on a bed of white rice. Spoon extra mango teriyaki sauce around the salmon. Sprinkle with chopped green onions, toasted sesame seeds, reserved diced mango, and fresh cilantro or parsley. Serve immediately alongside steamed or roasted vegetables for a full meal.

Can I Use Frozen Salmon for This Recipe?

Yes, you can! Just make sure to thaw the salmon completely in the refrigerator overnight or place it in a sealed bag submerged in cold water for quicker thawing. Pat dry before cooking to help get crispy skin.

How Can I Store Leftover Mango Teriyaki Salmon?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or extra sauce to keep it moist.

Can I Substitute Mango with Another Fruit?

Absolutely! Pineapple or peaches can be great substitutes and provide a similar sweet, tropical flavor that pairs well with the teriyaki glaze.

What’s the Best Side Dish to Serve with Mango Teriyaki Salmon?

Steamed white rice is classic, but you can also serve it with quinoa, roasted vegetables, or a fresh green salad to keep the meal light and balanced.