Amazing 30 Minute Mango Teriyaki Salmon Dinner

Introduction of Mango Teriyaki Salmon

Hello, I’m Chef Andrew. In my years behind the stove, I’ve learned that the most memorable meals aren’t about complexity; they’re about harmony. They’re the dishes where a few brilliant flavors come together in a way that feels both exciting and utterly comforting. That’s the magic we’re creating today with this stunning Mango Teriyaki Salmon.

I know the struggle of wanting to put a show-stopping, restaurant-quality meal on the table without spending your entire evening in the kitchen. You want something that feels special, healthy, and vibrant, but that is also genuinely straightforward to execute. This recipe is my answer. We’re taking the rich, oily perfection of salmon and bathing it in a homemade teriyaki glaze with a tropical twist. The mango doesn’t just add sweetness; it creates a lush, velvety sauce that clings to the fish and roasts the accompanying vegetables into a tender, caramelized dream, all nestled on a bed of nutty brown rice. Forget the takeout menu; this one-pan wonder is about to become your new weeknight superstar.

Mango Teriyaki Salmon

A show-stopping, restaurant-quality meal that is genuinely straightforward to execute. This one-pan wonder takes the rich, oily perfection of salmon and bathes it in a homemade teriyaki glaze with a tropical twist. The mango creates a lush, velvety sauce that clings to the fish and roasts the accompanying vegetables into a tender, caramelized dream, all nestled on a bed of nutty brown rice.<\/p>

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Asian Inspired, Fusion

Servings 4

Equipment

• Large Roasting Tray (around 25cm x 30cm)
• Blender
• Large Pan

Ingredients

  

For the Salmon, Rice & Roasted Veg

• 4 120g salmon fillets, skin on scaled and pin-boned
• 300 g brown rice
• 1 bunch spring onions
• 250 g broccoli
• Groundnut oil for its high smoke point and neutral flavor

For the Vibrant Mango Teriyaki Glaze

• 1 ripe mango you’ll use the flesh for the glaze and the skin for the pickle
• 4 cloves garlic peeled
• 4 cm piece of fresh ginger peeled
• 3 limes for zest and juice
• 2 tablespoons low-salt soy sauce

For the Quick Pickle & To Serve

• 1/2 a cucumber
• 1 fresh red chilli
• 4 tablespoons white wine vinegar
• 1/2 a bunch fresh mint (15g)
• 2 teaspoons sesame seeds
• 4 tablespoons natural yoghurt or a dairy-free alternative

Instructions

 

• Cook and Prepare the Base: Cook the brown rice in a large pan of boiling salted water according to the packet instructions until tender, then drain thoroughly. While it cooks, lightly rub a large roasting tray (around 25cm x 30cm) with 1 teaspoon of groundnut oil. Spread the drained rice in an even layer in the tray—this will be the foundation that soaks up all the delicious juices.
• Create the Magic Mango Glaze: Wash the mango. Carefully slice the two fleshy cheeks off the stone. Peel them and place the vibrant yellow flesh into a blender. Don’t throw away the skin! Squeeze the remaining mango flesh around the stone over the blender to get every last drop of that sweet juice. Add the peeled garlic and ginger, finely grate in the zest of 2 limes, and squeeze in their juice. Add the soy sauce and 1 teaspoon of groundnut oil. Blitz on high for a minute until you have a beautifully smooth, fragrant purée. Pour this into a large bowl.
• Make the Quick Pickle: Take the reserved mango skin and slice it very thinly. Halve the cucumber lengthways and use a spoon to scrape out the watery core. Finely slice the cucumber and the red chilli (leave the seeds in if you like heat!). Place the mango skin, cucumber, and chilli in a shallow bowl. Add the white wine vinegar and a good pinch of sea salt, then toss everything together. Set this aside to pickle while you cook the rest of the meal.
• Assemble the Tray and Fire Up the Grill: Preheat your grill to a high setting. Using a sharp knife, carefully slice the skin off the salmon fillets. Reserve these skins. Pat the salmon fillets dry, then toss them in the bowl with the mango teriyaki glaze until they are fully coated. Place the glazed fillets directly onto the bed of rice.
• Add the Vegetables: Trim the spring onions and chop them at a sharp angle into 2cm chunks. Cut the broccoli into small, bite-sized florets, and slice the stalk as well. Add all the vegetables to the bowl that had the mango glaze and toss them thoroughly so they’re nicely coated. Scatter these glazed vegetables all around the salmon fillets in the tray. Now, lay the reserved salmon skins loosely on top of everything.
• Grill to Perfection: Place the entire tray under the preheated grill for 12 to 15 minutes. You’re looking for the salmon to be just cooked through and the edges of the vegetables and rice to be nicely charred.
• Final Assembly and Serve: While the tray is under the grill, drain the excess liquid from your quick pickle. Pick the mint leaves and slice them finely. Toast the sesame seeds in a dry pan for a minute until golden and fragrant. Toss the mint and toasted sesame seeds through the drained pickle. To serve, place a portion of the rice, a salmon fillet, and some roasted veg on each plate. Add a crisp piece of salmon skin if you like. Top with a dollop of cool yoghurt, a generous spoonful of the quick pickle, and serve with wedges from the remaining lime.

Notes

Helpful Notes

• Salmon Skin Crispness: For the crispiest salmon skin, ensure you pat the reserved skins completely dry with a paper towel before placing them on the tray. If they aren’t as crisp as you’d like after grilling, you can carefully peel them off the fillets and pop them back under the grill for another minute or two on their own, watching them closely.
• Spice Level: The heat from the fresh red chili is easily adjustable. For a milder dish, remove the seeds and white membrane before slicing. For more kick, leave them in, or even add a pinch of chili flakes to the mango glaze.
• Rice Variation: While brown rice adds a lovely nutty flavor and texture, you can absolutely use white jasmine or basmati rice. Just adjust the cooking time according to the packet instructions.
• Gluten-Free Option: This recipe is easily made gluten-free by ensuring you use tamari or a certified gluten-free soy sauce instead of the standard soy sauce.

Serving and Storage Tips

• Serving Suggestions: Serve this family-style right in the center of the table on a large, rustic platter. Let everyone admire the beautiful, glazed salmon and charred vegetables before you plate it up.
• Storage: Allow any leftovers to cool completely. Store the salmon, rice, and vegetables in an airtight container in the refrigerator for up to 2 days. Store the quick pickle and yoghurt separately.
• Reheating: To maintain the best texture, reheat gently in a microwave or a covered ovenproof dish at 160°C (325°F) for about 10-15 minutes.

Keyword Healthy, Mango Teriyaki, One-Pan Meal, Salmon

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Why You’ll Love This Recipe “Mango Teriyaki Salmon”

This isn’t just another salmon recipe. This is a carefully crafted dish designed to deliver maximum flavor with minimal fuss, and here’s why it will quickly become a staple in your kitchen:

• Unbelievably Delicious & Unique: The star of the show is that fresh mango teriyaki glaze. Unlike store-bought sauces that can be overly salty and one-dimensional, ours is a vibrant, balanced blend of sweet ripe mango, sharp ginger, zesty lime, and savory soy. It caramelizes beautifully under the grill, creating a sweet-and-sticky crust on the salmon that is simply irresistible.
• A Complete, Balanced Meal in One Pan: I’ve built this recipe so that everything—the fluffy brown rice, the succulent salmon, and the vibrant spring onions and broccoli—cooks together on a single roasting tray. This means incredible flavor as the juices mingle, and even better, it means less cleanup for you.
• The Perfect “Impress” Dish of Mango Teriyaki Salmon: Whether it’s a busy Tuesday dinner for the family or a casual dinner party with friends, this plate delivers. The vibrant colors from the quick-pickled cucumber and the beautifully glazed salmon look like you fussed for hours. I promise, your guests will be asking for the recipe.
• Quick, Bright, & Refreshing Contrast of Mango Teriyaki Salmon: That quick-pickle side salad of cucumber, chili, and mango skin isn’t just for show. Its sharp, acidic crunch is the perfect palate cleanser that cuts through the richness of the salmon and brings the entire dish into a beautiful, refreshing balance. It’s a chef’s trick that makes all the difference.

Ingredients Needed for Mango Teriyaki Salmon

Here’s your shopping list. Using high-quality, fresh ingredients is the secret to making this dish sing.

For the Salmon, Rice & Roasted Veg:

• 4 x 120g salmon fillets, skin on, scaled and pin-boned (ask your fishmonger to do this!)
• 300g brown rice
• 1 bunch of spring onions
• 250g broccoli
• Groundnut oil (for its high smoke point and neutral flavor)

For the Vibrant Mango Teriyaki Glaze:

• 1 ripe mango (you’ll use the flesh for the glaze and the skin for the pickle)
• 4 cloves of garlic, peeled
• A 4cm piece of fresh ginger, peeled
• 3 limes (for zest and juice)
• 2 tablespoons low-salt soy sauce

For the Quick Pickle & To Serve:

• ½ a cucumber
• 1 fresh red chilli
• 4 tablespoons white wine vinegar
• ½ a bunch of fresh mint (15g)
• 2 teaspoons sesame seeds
• 4 tablespoons natural yoghurt (or a dairy-free alternative)

How to Make Mango Teriyaki Salmon

Follow these steps for a perfectly cooked, flavor-packed meal with minimal fuss.

1. Cook and Prepare the Base: Cook the brown rice in a large pan of boiling salted water according to the packet instructions until tender, then drain thoroughly. While it cooks, lightly rub a large roasting tray (around 25cm x 30cm) with 1 teaspoon of groundnut oil. Spread the drained rice in an even layer in the tray—this will be the foundation that soaks up all the delicious juices.
2. Create the Magic Mango Glaze: Wash the mango. Carefully slice the two fleshy cheeks off the stone. Peel them and place the vibrant yellow flesh into a blender. Don’t throw away the skin! We’ll use it later. Squeeze the remaining mango flesh around the stone over the blender to get every last drop of that sweet juice. Add the peeled garlic and ginger, finely grate in the zest of 2 limes, and squeeze in their juice. Add the soy sauce and 1 teaspoon of groundnut oil. Blitz on high for a minute until you have a beautifully smooth, fragrant purée. Pour this into a large bowl.
3. Make the Quick Pickle (Do this now for maximum flavor): Take the reserved mango skin and slice it very thinly. Halve the cucumber lengthways and use a spoon to scrape out the watery core—this prevents your pickle from getting diluted. Finely slice the cucumber and the red chilli (leave the seeds in if you like heat!). Place the mango skin, cucumber, and chilli in a shallow bowl. Add the white wine vinegar and a good pinch of sea salt, then toss everything together. The salt will draw out the moisture, creating a quick, vibrant pickle while you cook the rest of the meal. Set this aside; you’ll drain it just before serving.
4. Assemble the Tray and Fire Up the Grill: Preheat your grill to a high setting. Now, for a chef’s touch: using a sharp knife, carefully slice the skin off the salmon fillets. Reserve these skins. Pat the salmon fillets dry, then toss them in the bowl with the mango teriyaki glaze until they are fully coated. Place the glazed fillets directly onto the bed of rice.
5. Add the Vegetables: Trim the spring onions and chop them at a sharp angle into 2cm chunks. Cut the broccoli into small, bite-sized florets, and don’t forget to slice the stalk as well—it’s delicious! Add all the vegetables to the bowl that had the mango glaze (no flavor left behind!) and toss them thoroughly so they’re nicely coated. Scatter these glazed vegetables all around the salmon fillets in the tray. Now, lay the reserved salmon skins loosely on top of everything. This will allow hot air to circulate, helping them become wonderfully crisp under the grill.
6. Grill to Perfection: Place the entire tray under the preheated grill for 12 to 15 minutes. You’re looking for the salmon to be just cooked through and the edges of the vegetables and rice to be nicely charred. Keep a close eye on it, as grill intensities can vary.
7. Final Assembly and Serve: While the tray is under the grill, drain the excess liquid from your quick pickle. Pick the mint leaves and slice them finely. Toast the sesame seeds in a dry pan for a minute until golden and fragrant—this unlocks their nutty aroma. Toss the mint and toasted sesame seeds through the drained pickle. To serve, place a portion of the rice, a salmon fillet, and some roasted veg on each plate. Add a crisp piece of salmon skin if you like. Top with a dollop of cool yoghurt, a generous spoonful of the quick pickle, and serve with wedges from the remaining lime for a final burst of freshness.

Helpful Notes of Mango Teriyaki Salmon

• Salmon Skin Crispness of Mango Teriyaki Salmon: For the crispiest salmon skin, ensure you pat the reserved skins completely dry with a paper towel before placing them on the tray. If they aren’t as crisp as you’d like after grilling, you can carefully peel them off the fillets and pop them back under the grill for another minute or two on their own, watching them closely.
• Spice Level of Mango Teriyaki Salmon: The heat from the fresh red chili is easily adjustable. For a milder dish, remove the seeds and white membrane before slicing. For more kick, leave them in, or even add a pinch of chili flakes to the mango glaze.
• Rice Variation of Mango Teriyaki Salmon: While brown rice adds a lovely nutty flavor and texture, you can absolutely use white jasmine or basmati rice. Just adjust the cooking time according to the packet instructions.
• Gluten-Free Option of Mango Teriyaki Salmon: This recipe is easily made gluten-free by ensuring you use tamari or a certified gluten-free soy sauce instead of the standard soy sauce.

Conclusion of Mango Teriyaki Salmon

So there you have it—my take on a dish that truly has it all. This Mango Teriyaki Salmon isn’t just a recipe; it’s a blueprint for a stress-free, impressively delicious meal. From the moment you blend that sweet, fragrant mango into a velvety glaze to the moment you pull that beautifully charred, single tray from under the grill, you’re experiencing what I love most about cooking: the creation of harmony on a plate. The rich, oily salmon, the caramelized vegetables, the nutty rice, and that sharp, refreshing pickle all work together in perfect balance. It proves that you don’t need a pantry full of obscure ingredients or hours of your time to create something truly special.

This recipe is a winner because it respects your time without compromising on flavor or spectacle. It’s the kind of dish that builds confidence in the kitchen and brings people together around the table. I’ve shared my professional secrets with you—from using the mango skin to the trick of crisping the salmon skin separately—so you can execute it like a pro.

Now, I’d love to hear from you! Cooking is a conversation, and your experience is the most important part. Did you give this Mango Teriyaki Salmon a try? If you did, please leave a comment below and let me know how it turned out. Give it a star rating to let other readers know what you think! Did you stick to the script or make it your own? Maybe you used a different fish like cod, or swapped the broccoli for asparagus?

Share your creation with me! Take a picture of your beautiful plated dish and share it on social media. Be sure to tag me @ChefAndrew and use the hashtag #MangoTeriyakiSalmon so I can see your work and share it with our growing community of home cooks. I love seeing your interpretations. What other flavor combinations would you like to see me tackle next? Let me know in the comments below!

Frequently Asked Questions (FAQ) of Mango Teriyaki Salmon