Looking for a quick, vibrant, and flavor-packed dinner to wow your taste buds and impress your guests? This Mango Teriyaki Salmon brings together juicy, tender salmon, a sweet and savory teriyaki glaze, and the tropical freshness of ripe mango. It’s as beautiful on the plate as it is irresistible. Once the salmon is cooked, transfer the fillets to serving plates, top with luscious glaze and salsa, and you’ll have a dish that tastes gourmet but is totally achievable on a busy weeknight!

Once the salmon is cooked, transfer the fillets to serving plates Recipe - Recipe Image

Ingredients You’ll Need

This Mango Teriyaki Salmon keeps it simple, letting the core ingredients shine. Each element lends a unique note to the finished dish—whether it’s richness, tang, or that unforgettable burst of mango sunshine.

Salmon fillets: The star of the dish, bringing buttery texture and healthy omega-3s.
Ripe mango: Adds tropical sweetness and a vibrant pop of color; choose a mango that yields slightly to the touch.
Teriyaki sauce: Gives deep umami and glossy finish; use your favorite brand for ease.
Honey: Naturally sweetens the glaze and adds irresistible stickiness.
Lime juice: Freshens up the glaze and balances the sweetness with a pop of acidity.
Soy sauce: Brings an extra layer of savory depth and also boosts the color.
Olive oil: Perfect for searing the salmon, keeping it juicy and flavorful.
Salt and pepper: Simple seasonings that let the main ingredients shine without overpowering them.
Fresh cilantro: Brightens everything up and adds a fresh herbal note for the final flourish.

How to Make Once the salmon is cooked, transfer the fillets to serving plates

Step 1: Prepare the Teriyaki Glaze

Start by creating the signature sweet-and-salty glaze. Grab a small saucepan and combine teriyaki sauce, honey, soy sauce, and lime juice. As it simmers over medium heat, the flavors meld and the sauce thickens just enough to cling beautifully to the salmon later. Keep an occasional eye and stir every minute or so—you’ll know it’s ready when it looks glossy and pours like warm syrup, about 5-7 minutes in.

Step 2: Prepare the Mango Salsa

While the sauce is bubbling away, let’s get some sunshine into the mix. Dice up your ripe mango into small, even pieces that are perfect for scooping on top of salmon. Add a pinch of salt and pepper to gently draw out the mango’s flavor, then just set your vibrant salsa aside. This quick step brings big payoff in freshness and a little sweetness with every bite.

Step 3: Cook the Salmon

Heat up olive oil in a non-stick skillet over medium-high heat—it should shimmer but not smoke. Season your salmon fillets on both sides with salt and pepper, then add them to the pan. Cook for 3-4 minutes per side, resisting the urge to move them too much, until they’re browned on the outside and just cooked through. The aroma at this point is incredible, and the salmon will be perfectly flaky.

Step 4: Assemble the Dish Once the salmon is cooked, transfer the fillets to serving plates

Here’s the magic moment: once the salmon is cooked, transfer the fillets to serving plates. Spoon that warm, thickened teriyaki glaze generously over each fillet, letting it run down the sides. Crown with scoops of your mango salsa—the contrast in color is just as beautiful as the one in flavor.

Step 5: Garnish and Serve

Right before serving, shower the salmon with chopped fresh cilantro. Its vibrant aroma and pops of green give a final flourish. Once the salmon is cooked, transfer the fillets to serving plates with cilantro, and pair them with jasmine rice or simply steamed veggies for balance. Savor right away—the flavors are brightest when fresh!

How to Serve Once the salmon is cooked, transfer the fillets to serving plates

Garnishes

A generous sprinkle of fresh cilantro is classic, adding cool brightness and subtle citrus notes. If you love a little crunch, try a scattering of toasted sesame seeds or some thinly sliced scallions. These touches not only look gorgeous but also dial up both texture and flavor—making every bite a celebration. Once the salmon is cooked, transfer the fillets to serving plates and don’t forget the finishing flourishes.

Side Dishes

Mango Teriyaki Salmon calls out for side dishes that soak up its saucy goodness! Fluffy jasmine or basmati rice is ideal, as it catches the glaze without competing. Steamed bok choy, broccoli, or snap peas add crisp contrast and keep things fresh. You can even serve it over a simple salad of mixed greens, especially in warmer months. Remember: once the salmon is cooked, transfer the fillets to serving plates with your chosen sides—then dig in while everything’s hot.

Creative Ways to Present

Ready to impress? Try slicing the salmon on the diagonal and fanning it out across the plate before spooning over sauce and salsa. Or serve in individual bowls with rice on the bottom, glazed salmon next, then pile on the mango. For gatherings, arrange the fillets on a large platter, garnish boldly, and let guests help themselves. No matter how you serve, once the salmon is cooked, transfer the fillets to serving plates for a stunning, restaurant-worthy presentation right at home.

Make Ahead and Storage

Storing Leftovers

Leftover Mango Teriyaki Salmon can be kept in the fridge for up to 2 days. Place the cooled salmon and any extra salsa in airtight containers, but keep them separate so the salsa stays bright and the fish doesn’t get soggy. When ready to enjoy again, reheat gently and assemble just like before: once the salmon is cooked, transfer the fillets to serving plates and top fresh.

Freezing

For longer storage, you can freeze cooked salmon (without the salsa) for up to 2 months. Wrap individual fillets tightly in plastic wrap and place in a freezer-safe bag to lock in moisture and flavor. Once thawed and reheated, prepare the mango salsa fresh and assemble your meal—the texture and color really shine when the salsa is just made.

Reheating

To reheat, gently warm salmon fillets in a covered skillet over low heat with a splash of water or extra glaze to keep them moist. Avoid microwaving for too long, as it can dry the salmon out. Once the salmon is cooked, transfer the fillets to serving plates and top with salsa and garnishes, restoring that vivid, just-cooked appeal.

FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just make sure to thaw them thoroughly and pat dry before seasoning and cooking, so you get that lovely crust. Once the salmon is cooked, transfer the fillets to serving plates as usual.

What kind of mango works best?

A ripe mango that gives slightly when pressed is ideal—Ataulfo, Kent, or Tommy Atkins varieties all work well. Their sweetness and color make the salsa pop beautifully. Dice right before serving for best flavor and texture.

Is there a substitute for cilantro if I don’t like it?

If cilantro isn’t your thing, try chopped fresh parsley or even chives—they will add a different but equally fresh note to the finished dish.

How do I know when the salmon is fully cooked?

Salmon is done when it flakes easily with a fork and the color changes from translucent to opaque. Depending on thickness, this usually takes 3-4 minutes per side over medium-high heat. Once the salmon is cooked, transfer the fillets to serving plates right away to keep them juicy.

Can I prepare parts of the recipe in advance?

Yes! The teriyaki glaze can be made a day ahead and stored in the fridge. The mango salsa is best made fresh, but you can chop mango in advance and keep it chilled until ready to assemble. Once the salmon is cooked, transfer the fillets to serving plates and combine all components for a quick finish.

Final Thoughts

If you’re craving a dinner that dazzles—fast—this Mango Teriyaki Salmon is the answer. Sweet mango, savory glaze, and perfectly cooked fish are just a few steps away. Give it a try: once the salmon is cooked, transfer the fillets to serving plates and dive in. Your table will thank you!