Crispy skin, juicy flaky salmon, and the perfect tropical twist make this Mango Teriyaki Salmon with Salsa Recipe a standout weeknight dinner. You’ll love how bright fresh mango salsa complements that rich, maple-sweet teriyaki glaze. Let me show you how I make it!

A clear glass bowl on a white marbled surface holds several thick pieces of fresh salmon with bright orange-pink flesh and smooth skin edges. A dark, glossy sauce with visible small bits is being poured over the salmon from a small glass container, covering the top layers with a thick, shiny coat. In the second image, a pair of silver tongs with black tips is mixing the salmon pieces in the sauce, showing the salmon fully covered and glistening evenly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mango Teriyaki Salmon with Salsa Recipe
Top Tip
How to Serve Mango Teriyaki Salmon with Salsa Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

Honestly, this dish has quickly become one of my favorite ways to enjoy salmon. The balance of sweet, tangy, and savory flavors feels so fresh and satisfying, plus it’s surprisingly simple to put together.

Flavor Explosion: The maple teriyaki glaze caramelizes beautifully while the bright mango salsa adds a refreshing pop.
Quick Prep: Marinating the salmon for as little as 15 minutes amps up the flavor without holding you hostage in the kitchen.
Fresh & Healthy: Loaded with omega-3s, vitamins, and fiber, it’s nourishing without feeling heavy or complicated.
Impress Your Guests: This recipe strikes that perfect balance between impressive and easy, so you’ll look like a pro with minimal stress.

Ingredients & Why They Work

Every ingredient brings something special here — from the sweetness of mango to the umami depth of soy sauce and the zing of lime. Grab the freshest produce you can find for that salsa; ripeness matters a lot for flavor.

Flat lay of fresh wild salmon fillets with vibrant ripe mango cubes, a sliced large avocado showing creamy green flesh, diced red tomatoes, finely chopped small red onion, a small bunch of bright green cilantro sprigs, whole uncracked brown eggs, small white ceramic bowls containing dark soy sauce, rich amber pure maple syrup, clear water, golden sesame seed oil, pale rice vinegar, a small bowl of grated ginger puree, a bowl with peeled garlic cloves, fresh whole limes, coarse sea salt crystals, and a small bowl of shiny olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild salmon: Wild-caught gives better texture and flavor than farmed, plus it holds up well in a quick pan-fry.
Soy sauce: Look for low sodium if you watch salt intake; it’s the salty backbone of your teriyaki.
Pure maple syrup: Adds natural sweetness and caramelizes beautifully during cooking.
Sesame seed oil: Just a touch adds a toasty, nutty note that deepens the glaze flavor.
Rice vinegar: Balances the sweetness with subtle acidity.
Ginger & garlic: Fresh or puree—both add pungency and warmth that make the sauce pop.
Mangos: Choose ripe but firm for sweet mango salsa without it turning mushy.
Avocado: Creamy texture pairs beautifully with bright fruit and adds richness.
Tomatoes: Seed them before dicing to keep the salsa fresh and avoid excess moisture.
Red onion (or shallot): Gives a sharp bite; soak in lime juice briefly if you want to mellow it out.
Fresh cilantro: Essential for that fresh herbal lift.
Limes: Juice adds acid and brightness that makes the salsa sing.
Olive oil: A good quality oil smooths the salsa and rounds the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping out the salsa fruit depending on the season — pineapple or peaches can be fantastic when mangos aren’t in season. Also, feel free to spice up the salsa with some chopped jalapeño if you like a kick!

Variation: I often add diced cucumber or fresh mint to the salsa for extra crunch and freshness; it adds another layer without overpowering.
Dietary tweak: For a gluten-free version, just make sure your soy sauce is tamari or gluten-free labeled.
Cooking method: While pan-frying gives the best sear, you can grill the salmon too — just be sure to oil the grates well.

Step-by-Step: How I Make Mango Teriyaki Salmon with Salsa Recipe

A white rectangular plate holds one thick, rectangular piece of grilled salmon with a slightly charred, dark brown crust on the edges and a rich orange interior. The salmon is topped with a bright, chunky mango salsa made of yellow mango cubes, green avocado pieces, small white onion bits, and fresh green cilantro leaves. The salsa also spills beside the salmon. The plate has a small pool of dark soy-like sauce beneath the salmon, creating a glossy effect. To the right of the salmon is a silver fork with a decorative handle resting inside the plate. The plate sits on a white marbled surface with a blurred lime half in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up That Maple Teriyaki Sauce

Start by combining soy sauce, maple syrup, water, sesame oil, rice vinegar, ginger puree, and garlic in a large measuring cup or bowl. Whisk it all together until smooth. This sauce packs flavor and forms the base marinade.

Step 2: Marinate Your Salmon

Portion your salmon if needed, then place the fillets skin-side down in a casserole dish. Pour the teriyaki sauce over them and pop them in the fridge for at least 15 minutes, but no longer than 45. This short marination keeps the fish tender and adds great flavor without sogginess.

Step 3: Prepare the Mango Salsa

While the salmon marinates, peel and dice the mango and avocado into small cubes. Seed your tomatoes before dicing, then chop the onion and fresh cilantro. Toss all these vibrant ingredients in a large bowl—but don’t season yet. Let’s wait until after cooking for peak freshness!

Step 4: Sear the Salmon

Take the salmon out of the marinade and place the fillets on paper towels, patting them dry gently. Pour the leftover marinade into a small saucepan, bring to a simmer, then reduce it over low heat for about 10 minutes until thickened.

Meanwhile, heat a large pan over medium-high heat and add a couple tablespoons of avocado oil (or any high-smoke point oil). Once it’s hot, place salmon skin-side down and cook for a few minutes until the skin crisps and the fish easily releases from the pan. Flip and cook the other side just until it’s done — salmon cooks quickly so watch closely!

Rest the salmon on a wire rack while you finish the salsa.

Step 5: Dress the Salsa and Serve

Finish the salsa by adding lime juice, salt to taste, and olive oil. Give it a gentle toss to coat all the pieces without mushing them.

Plate the salmon, spoon over that luscious reduced teriyaki sauce, then add generous dollops of the mango salsa right on top. I usually serve this with steamed jasmine rice or quinoa to soak up any extra sauce.

Top Tip

From my experience cooking this Mango Teriyaki Salmon with Salsa Recipe many times, these little tricks really make the difference between just “good” and “wow”:

Don’t skip drying the salmon: Patting it dry before frying helps get that coveted crispy skin without steaming the fish.
Reduce the marinade: Cooking down the leftover marinade into a sauce boosts flavor and gives you that shiny teriyaki glaze.
Dice fruit evenly: Cutting your mango, avocado, and tomato into similar sizes ensures every bite has a balanced burst of flavor.
Timing is key: Don’t marinate the salmon too long – 15-45 minutes is perfect to avoid a mushy texture.

How to Serve Mango Teriyaki Salmon with Salsa Recipe

A white plate holds a base layer of fluffy white rice in the center. On top of the rice, there are two large grilled salmon fillets with a slightly crispy, dark brown glazed texture and visible grill marks. Layered over the salmon is a bright yellow mango salsa with small chunks of mango mixed with red chili pieces and green herbs scattered evenly. Around the plate and salmon, a glossy dark brown sauce is drizzled, with some sauce pooling to the side, also topped with bits of mango, green herbs, and sesame seeds. The white marbled surface is blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like a sprinkle of toasted sesame seeds and a few extra cilantro leaves on top for garnish — it adds a nice crunch and fresh aroma. A lime wedge on the side is great for anyone wanting an extra zing.

Side Dishes

Steamed jasmine or basmati rice is my go-to because it soaks up the teriyaki sauce beautifully. For a lighter meal, I’ll serve it with a crisp cucumber salad or quick sautéed bok choy for some greens.

Creative Ways to Present

For dinner parties, I like plating individual salmon fillets on a pool of teriyaki reduction, topped with a neat spoonful of mango salsa and a drizzle of chili oil for color and heat. It’s elegant but still approachable.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salmon and salsa separately in airtight containers in the fridge. The salsa keeps best fresh and tossing it with avocado means it’s best eaten within a day or two.

Freezing

Salmon can be frozen before cooking if you want to prep ahead, but I don’t recommend freezing the already cooked salmon with salsa — the texture of the avocado and mango won’t hold up well after thawing.

Reheating

To reheat leftovers, gently warm salmon in a non-stick skillet over low heat to avoid drying it out. Reheat the teriyaki sauce separately and add fresh salsa right before serving.

Mango Teriyaki Salmon with Salsa Recipe