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Mango Teriyaki Salmon

Mango teriyaki salmon is brushed with a smooth, sweet-savory mango sauce and baked until tender. Serve each portion with reserved sauce for a fresh, fruity finish.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the mango teriyaki sauce
  • 1 mango large, ripe, peeled and diced (about 1 cup)
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar packed
  • 1 tsp fresh ginger grated
  • 1 cloves garlic minced
  • 1 tsp cornstarch
  • 1 tbsp water cold
For the salmon
  • 1.5 lb salmon fillet skin-on, cut into 4 portions
  • 1 tbsp neutral oil
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 blender
  • 1 rimmed baking sheet

Method
 

Make the mango teriyaki sauce
  1. Blend the mango, soy sauce, mirin, brown sugar, ginger, and garlic until smooth.
  2. Pour the mixture into a small saucepan and bring to a simmer over medium heat.
  3. Cook for 3 minutes, stirring occasionally.
  4. Stir the cornstarch and cold water together.
  5. Whisk the slurry into the saucepan and simmer for about 1 minute until the sauce thickens.
  6. Transfer 1/3 cup sauce to a clean bowl for serving; keep it separate from the sauce used on the raw salmon.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Pat the salmon dry and arrange it skin-side down on the baking sheet.
  4. Brush the tops with oil and season with the salt and pepper.
  5. Brush the salmon with the remaining sauce.
  6. Bake for 10–15 minutes, until the thickest part reaches 145°F.
  7. Serve the salmon with the reserved sauce.

Notes

For food safety, keep the reserved serving sauce separate from the sauce used on raw salmon. Refrigerate leftovers for up to 3 days; cooked salmon can be frozen. For a gluten-free option, use tamari instead of soy sauce.