Teriyaki salmon and fresh mango salsa

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This fresh, summery salsa goes extremely well with salmon in this delicious teriyaki recipe.

Serves 2
Prep: 10 mins
Cooking: 20 mins


For the teriyaki salmon: 

  • ¼ cup (60ml) water 
  • 1 teaspoon cornflour 
  • 2 tablespoons tamari sauce
  • 2 tablespoons honey 
  • ½ tablespoon fish sauce 
  • ½ tablespoon ground ginger 
  • ½ tablespoon garlic powder 
  • ½ tablespoon chilli flakes 
  • 2 salmon fillets (approx. 9 oz./260g) 
  • 2 tablespoons olive oil 

For the salsa: 

  • 1 mango, cut into cubes 
  • 1 lime, zest and juice 
  • 4 tablespoons coriander (cilantro), chopped 
  • 1 red chilli, chopped 

To serve:

  • 1 ½ cup (250g) basmati rice, cooked (use approx. ½ cup (100g) uncooked rice)


  1. Make the sauce by mixing together the water and cornflour in a container big enough to fit the salmon fillets. Add the tamari sauce, honey, fish sauce, ground ginger, garlic powder, chili flakes, and stir. Add the salmon fillets, cover in the marinade and set aside to marinate. 
  2. To make the salsa, mix the cubed mango with the zest and juice of the lime and the chopped coriander (cilantro) and chilli.  
  3. Place a non-stick skillet over a medium-high heat and add the oil. Add the salmon fillets, along with half the marinade.  
  4. Cook the salmon for 3-4 minutes on one side, then flip over and cook for a further 2-3 minutes on the second side. Cooking times will depend on the thickness of the fillet.  
  5. Serve the fillets with the cooked rice and the mango salsa, drizzle over the sauce and garnish with extra coriander (cilantro).

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