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Mango Teriyaki Salmon

Mango teriyaki salmon pairs tender, oven-baked fillets with a glossy glaze made from ripe mango, soy sauce, honey, and ginger. A quick broil-free bake keeps the fish moist, while extra glaze is served alongside.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting 3 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

Make the mango teriyaki glaze
  • 1 cup ripe mango peeled, pitted, diced; from 1 large mango
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger finely grated
  • 1 cloves garlic minced
  • 1 tsp cornstarch
  • 1 tbsp water
For the salmon
  • 4 salmon fillets 6-ounce, skin-on, pin bones removed
  • 1 tbsp neutral oil
  • 0.25 tsp ground black pepper

Equipment

  • 1 blender
  • 1 rimmed baking sheet

Method
 

Make the mango teriyaki glaze
  1. Blend the mango, soy sauce, honey, and rice vinegar until smooth.
  2. Pour the mango mixture into a small saucepan, add the ginger and garlic, and bring to a gentle simmer over medium heat.
  3. Stir the cornstarch and water together to make a slurry.
  4. Whisk the slurry into the simmering sauce.
  5. Cook for 1 to 2 minutes, whisking, until glossy and lightly thickened; remove from the heat.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Pat the salmon dry.
  4. Rub the flesh with the oil and season with the pepper.
  5. Arrange the salmon skin-side down on the baking sheet.
  6. Bake for 8 minutes.
  7. Brush the salmon with 1/4 cup of the glaze.
  8. Bake for 4 to 8 minutes more, until the thickest part reaches 145°F.
  9. Let the salmon rest for 3 minutes, then serve with the remaining glaze.

Notes

For moist salmon, check the thickest part for 145°F and avoid baking beyond that cue. Refrigerate leftovers for up to 3 days; freezing is suitable. For a gluten-free swap, use certified gluten-free tamari in place of soy sauce.