Too hot to turn on the oven? This Mango Teriyaki Salmon is your new summer savior.
It is fresh, bright, and ready in just 30 minutes. You will love how the sweet fruit balances the savory soy sauce. It is the perfect way to feel energized after a long day.
Why This Recipe Is a Winner
This dish is a total powerhouse for your body. It packs over 35g of protein per serving to keep you full. It is an ideal choice for a healthy reset that actually tastes amazing.
You don’t need fancy skills to make this look like a restaurant meal. The ingredients are simple and mostly pantry staples. Your family will think you spent hours in the kitchen!
Simple Method
Cooking fish can feel scary, but this method is foolproof. You simply whisk the sauce and sear the fillets. The glaze thickens right in the pan as the salmon finishes. You get a perfect golden crust every single time.
Ingredients You’ll Need
Fresh summer produce makes this recipe shine at its absolute best.
- 2 salmon fillets (170g each)
- 0.5 cup fresh mango puree
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon rice vinegar
- 0.5 teaspoon cornstarch
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Step-by-Step
- In a small bowl, whisk together mango puree, soy sauce, honey, ginger, garlic, rice vinegar, and cornstarch until smooth.
- Pat the salmon fillets dry with paper towels to ensure a crisp sear.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place salmon fillets flesh-side down in the skillet and sear for 4 to 5 minutes until a golden crust forms.
- Flip the salmon fillets and pour the mango teriyaki mixture into the skillet.
- Reduce heat to medium and simmer for 3 to 4 minutes until the glaze thickens and the salmon reaches an internal temperature of 145 degrees Fahrenheit.
- Spoon the thickening glaze over the salmon fillets repeatedly during the final minute of cooking.
- Remove from heat and garnish with sesame seeds and sliced green onions before serving.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy white rice. Add a side of steamed broccoli or snap peas for a complete balanced meal. The extra glaze is delicious drizzled over your vegetables.
For a lighter option, serve the salmon over a fresh garden salad. It also makes a fantastic meal prep lunch for the next day. Just pack it with a slice of lime for extra zing.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh and tasty for up to two days. Reheat gently in a skillet over low heat to keep it moist. Avoid the microwave if you can to prevent the fish from getting tough.
Recipe Tips
- Pat the salmon very dry before cooking for the best crust.
- Use a very ripe mango for the sweetest, smoothest sauce.
- Don’t skip the fresh ginger as it adds vital brightness.
- Watch the glaze closely so it doesn’t burn in the pan.
- For summer BBQs, you can grill the salmon and brush the sauce on.
- Double the sauce if you love extra flavor on your rice.
- Use a meat thermometer to ensure the salmon is perfectly cooked.
Ways to Switch It Up
- Swap mango for pineapple puree for a tropical twist.
- Add a pinch of red pepper flakes for a spicy kick.
- Use maple syrup instead of honey for a deeper sweetness.
- Try this glaze on chicken breasts or shrimp for variety.
Common Questions
Can I use frozen salmon?
Yes, you definitely can use frozen fillets. Just make sure to thaw them completely in the fridge overnight. Pat them very dry before searing to get that golden finish.
Is this recipe kid-friendly?
Absolutely! Most kids love the natural sweetness of the mango. It hides the “fishy” taste that some picky eaters dislike. It is a great way to introduce healthy seafood to your little ones.
I hope this bright and fresh salmon brings a little sunshine to your dinner table. It is so rewarding to make a meal that is both fast and nourishing. Give it a try tonight!
— Lidia
High Protein Mango Teriyaki Salmon
Ingredients
- 2 salmon fillets (170g each)
- 0.5 cup fresh mango puree
- 2 tablespoons low -sodium soy sauce
- 1 tablespoon hone y
- 1 teaspoon fresh ginger, grated
- 1 clove garlic , minced
- 1 tablespoon rice vinegar
- 0.5 teaspoon cornstarc h
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- In a small bowl, whisk together mango puree, soy sauce, honey, ginger, garlic, rice vinegar, and cornstarch until smooth.
- Pat the salmon fillets dry with paper towels to ensure a crisp sear.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place salmon fillets flesh-side down in the skillet and sear for 4 to 5 minutes until a golden crust forms.
- Flip the salmon fillets and pour the mango teriyaki mixture into the skillet.
- Reduce heat to medium and simmer for 3 to 4 minutes until the glaze thickens and the salmon reaches an internal temperature of 145 degrees Fahrenheit.
- Spoon the thickening glaze over the salmon fillets repeatedly during the final minute of cooking.
- Remove from heat and garnish with sesame seeds and sliced green onions before serving.
