1-First Step: Mise en Place Start by getting all your ingredients ready for this Mango Teriyaki Salmon. Measure and prep everything to keep things smooth. Dice the 2 medium ripe mangos and 1 large avocado into pea-sized pieces, seed and dice the 2 medium tomatoes, and chop the small bunch of fresh cilantro.
Trim the 2 pounds of wild salmon into serving-size fillets and pat them dry with paper towels. If you’re marinating, set aside 15 to 45 minutes in the fridge for the flavors to soak in. This step makes cooking Mango Teriyaki Salmon feel easy and fun.

2-Second Step: Make the Teriyaki-Mango Sauce Now, mix the sauce that brings out the best in Mango Teriyaki Salmon. In a large measuring cup, combine 1/4 cup soy sauce, 1/4 cup pure maple syrup, 1/4 cup water, 1 tablespoon sesame seed oil, 1 tablespoon rice vinegar, 1 tablespoon ginger puree, and 5 to 6 garlic cloves pressed or finely minced.
Whisk it all together until smooth, then simmer on the stovetop for about 5 to 8 minutes until it thickens slightly. Keep an eye on the texture so it’s glossy and coats the back of a spoon. This sauce is key to the sweet and tangy glaze on your Mango Teriyaki Salmon.

3-Third Step: Marinate or Glaze the Salmon Place the salmon fillets in a deep dish and pour the teriyaki sauce over them. Let it marinate in the fridge for 10 to 30 minutes to let the flavors seep in. For a quicker option, just brush on the sauce before cooking.
Reserve some sauce for glazing later to avoid cross-contamination. This part ensures your Mango Teriyaki Salmon has that perfect sticky finish. Remember, fresh salmon absorbs the marinade best for a tender result.

4-Fourth Step: Cooking Method Options Choose your cooking style for Mango Teriyaki Salmon based on what you have. For pan-searing, heat a large frying pan over medium-high with enough avocado oil to coat the bottom, then sear the salmon skin-side down for 3 to 4 minutes per side until browned.
For oven-roasting, preheat to 400°F (200°C) and bake for 8 to 12 minutes. If grilling, use medium heat, oil the grates, and cook for 4 to 6 minutes per side. Aim for an internal temperature of 125-130°F for medium-rare or 145°F for well-done, and let carryover cooking finish the job.

5-Fifth Step: Glaze and Finish In the last minute of cooking, brush on the reserved sauce for a glossy coat. If you want extra caramelization, pop it under the broiler for a quick second. Let the salmon rest for 2 to 3 minutes so the juices settle.
This step makes your Mango Teriyaki Salmon even more irresistible. The glaze adds that sweet tang everyone loves. For the best results, handle it gently to keep the fish flaky.

6-Sixth Step: Plating and Serving Slice the salmon if needed and spoon the reduced teriyaki sauce over the top. Add the mango salsa by mixing the diced ingredients with juice from 2 limes, salt to taste, and 2 tablespoons olive oil just before serving.
Garnish with fresh herbs and pair with sides like hoisin salmon noodles for a full meal. This presentation makes Mango Teriyaki Salmon look as good as it tastes. For more tips, check out a simple teriyaki sauce recipe.

7-Final Step: Adaptations Tweak this Mango Teriyaki Salmon for your needs. For vegan swaps, use firm tofu and adjust cook time for a crisp exterior. Go gluten-free with tamari, and for low-calorie, use a lighter glaze and grill instead.
Adjust timing and temperatures based on your choice, like cooking tofu longer. These changes keep the essence of Mango Teriyaki Salmon while fitting different diets.