This Mango Teriyaki Salmon is a tasty treat! The sweet mango and savory teriyaki sauce create a delicious mix that makes any dinner special.
Just imagine the juicy salmon paired with that tropical twist. I love serving it with rice to soak up all the flavors—it’s a plate of sunshine! ☀️
Key Ingredients & Substitutions
Salmon Fillets: Fresh salmon is the star here. If you’re looking for a budget option, try using tilapia or trout instead. They won’t have the same flavor, but they’ll still taste great with the sauce.
Mango: Fresh mango adds a burst of sweetness. If mango isn’t in season, use canned mango or even pineapple chunks for a different twist. Don’t forget to check the sweetness!
Soy Sauce: A key flavor in teriyaki, low-sodium soy sauce is a great alternative to cut down on salt. If you’re gluten-free, you can use tamari or coconut aminos.
Mirin and Sake: For mirin, you can substitute with a mixture of sugar and water for sweetness. As for sake, dry white wine works well, but rice vinegar can be too tangy, so use with caution!
Sesame Oil: It brings a wonderful nutty flavor. If you don’t have it, you can use olive oil, but it won’t have the same depth.
How Do I Get the Salmon Crispy on the Outside and Tender Inside?
Cooking the salmon perfectly can be a challenge. Here’s the trick to achieve that crispy exterior and juicy interior:
- Heat your pan well. Medium-high is great! This helps the salmon cook quickly while forming that nice crust.
- Start with skin-side down if the fillets have skin. This acts as a barrier and protects the flesh.
- Don’t fuss with it too much—let it sit undisturbed for the first few minutes to develop a good sear.
- Use a thin spatula to flip it gently. Aim for a light golden color before turning.
With these tips, your salmon will be perfectly cooked every time!
How to Make Mango Teriyaki Salmon
Ingredients You’ll Need:
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tbsp vegetable oil (for cooking)
- For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake (or substitute with dry white wine)
- 2 tbsp brown sugar
- 1 tbsp minced fresh ginger
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- For the Topping:
- 1 cup fresh mango, diced
- 2 tsp toasted sesame seeds
- Fresh cilantro or parsley, chopped (for garnish)
- For Serving:
- Cooked white rice
- Lime wedges
How Much Time Will You Need?
This recipe will take about 20 minutes total. You’ll spend about 10 minutes preparing the sauce and cooking the salmon, plus a few extra minutes for plating everything and adding that lovely mango topping.
Step-by-Step Instructions:
1. Make the Teriyaki Sauce:
In a small saucepan, mix together the soy sauce, mirin, sake (or wine), brown sugar, minced ginger, and minced garlic. Heat the mixture over medium heat until it begins to simmer. Keep cooking for about 5-7 minutes, or until the sauce thickens a little and the sugar is fully dissolved. Once ready, take it off the heat and stir in the sesame oil. Your delicious teriyaki sauce is now ready to go!
2. Cook the Salmon:
In a large non-stick skillet, heat the vegetable oil over medium-high heat. When the oil is hot, add the salmon fillets skin-side down. Let them cook for 4-5 minutes, allowing the skin to get nice and crispy. Then, carefully flip the fillets over and cook for another 3-4 minutes, making sure the salmon is cooked through but still moist inside. You want to see that lovely pink when you cut into it!
3. Glaze the Salmon:
With the salmon fillets still in the pan, generously brush them with the teriyaki sauce you made earlier. Let them cook for an additional minute on each side to get that beautiful glaze. Yum!
4. Prepare the Mango Topping:
In a small bowl, gently toss the diced mango with a little bit of teriyaki sauce, just enough to lightly coat the mango pieces. This adds a wonderful flavor and makes it even more tasty!
5. Plate Your Meal:
Now it’s time to enjoy your creation! Serve a generous portion of cooked white rice on each plate. Place a salmon fillet on top of the rice and drizzle more teriyaki sauce over the salmon. Sprinkle with the toasted sesame seeds and some freshly chopped cilantro or parsley for that pop of color.
6. Add the Finishing Touch!
Top each salmon fillet with your mango mixture. Finally, give each plate a lovely garnish of lime wedges to squeeze over just before digging in. It adds a nice zing!
Enjoy this sweet and savory Mango Teriyaki Salmon with bright fresh flavors and rich glaze! It’s sure to impress your family or guests!
Can I Use Frozen Salmon for This Recipe?
Yes, but be sure to thaw it completely before cooking. The best way to thaw frozen salmon is to leave it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for quick thawing.
What If I Don’t Have Mirin or Sake?
If you don’t have mirin, you can mix a bit of sugar with water to mimic its sweetness. For sake, dry white wine works well as a substitute. Both will still give your teriyaki sauce a nice flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy it again, reheat gently in the microwave or on the stove. If the salmon seems dry, a splash of teriyaki sauce can help moisturize it!
Can I Use Other Types of Fish?
Absolutely! This teriyaki sauce pairs well with other flaky fish like tilapia, trout, or halibut. Just adjust the cooking time based on the thickness of the fish you choose!