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Mango Teriyaki Salmon

Mango teriyaki salmon with a vibrant orange mango teriyaki glaze—deep, sticky, and caramelized in the oven. Marinated salmon is baked until tender, then broiled for a glossy finish and topped with fresh mango salsa.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian-Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 oz each
Mango Teriyaki Glaze
  • 1 cup mango puree
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp ginger, grated
  • 2 clove garlic, minced
  • 1 tsp cornstarch
Mango Salsa
  • 1 mango diced
  • 0.25 medium onion red onion diced
  • 1 jalapeño jalapeño minced
  • 1 lime juice of 1
  • fresh cilantro

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Make the mango teriyaki glaze
  1. Simmer mango puree, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and cornstarch in a saucepan over medium heat until thickened, about 4 minutes. Reserve half of the glaze for serving.
  2. Marinate the salmon fillets in the remaining glaze for 30 minutes.
Prep the mango salsa
  1. Mix diced mango, diced red onion, minced jalapeño, and lime juice together, then set aside.
  2. Chop fresh cilantro and stir it into the salsa just before topping the salmon.
Bake and caramelize
  1. Preheat the oven to 400°F and place the marinated salmon on a lined sheet pan. Bake for 15 minutes.
  2. Brush the salmon with extra glaze and broil at 400°F for 3 minutes until caramelized.
Finish and serve
  1. Top the glazed salmon with the mango salsa and spoon any reserved glaze on the side for serving.

Notes

For best shine, reserve half the glaze before marinating so you can brush and serve safely. Refrigerate leftover glazed salmon in an airtight container up to 3 days; reheat gently to avoid drying. Freezing is not recommended for the best texture. For a lower-sugar option, use a honey alternative or reduce honey slightly while simmering the glaze until thick.