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Mango Teriyaki Salmon

Pan-seared salmon fillets glazed in a homemade sticky teriyaki sauce, served over jasmine rice and topped with fresh sweet mango.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Fusion, Healthy
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salmon & Rice
  • 4 fillets salmon approx 6oz each
  • 1 tbsp olive oil for searing
  • 2 cups jasmine rice cooked
  • 1 pinch salt and pepper
Teriyaki Sauce
  • 0.5 cup soy sauce low sodium preferred
  • 0.25 cup water
  • 3 tbsp brown sugar packed
  • 1 tbsp honey
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
Toppings
  • 1 large mango diced
  • 2 stalks green onion chopped
  • 1 tbsp sesame seeds black and white mixed

Equipment

  • Large Skillet
  • Small Saucepan
  • Whisk
  • Chef Knife

Method
 

  1. Prepare rice according to package instructions.
  2. Dice mango and chop green onions; set aside.
  3. In a saucepan, whisk soy sauce, water, brown sugar, honey, garlic, and ginger. Simmer for 3 mins.
  4. Pat salmon dry and season with salt and pepper.
  5. Sear salmon in hot oil in a skillet, 4-5 mins per side until cooked through.
  6. Add cornstarch slurry to the simmering sauce; whisk until thickened and glossy.
  7. Spoon thickened sauce over the salmon fillets.
  8. Serve salmon over rice, topped with mango, green onions, and sesame seeds.

Notes

Use Tamari instead of soy sauce for a gluten-free version.