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Easy Teriyaki Salmon with Mango Salsa

A savory-sweet teriyaki salmon topped with vibrant mango salsa, perfect for a quick and flavorful meal.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • Zip-top bag
  • Bowl
  • Baking sheet
  • Parchment paper

Ingredients
  

Main Ingredients

  • 4 salmon filets 6–8 ounces each
  • 1 cup Kona Coast® Island Teriyaki Marinade & Grilling Sauce

Mango Salsa

  • 1 large ripe mango peeled and finely diced
  • 1/4 cup Roasted Red Bell Peppers finely diced
  • 1/4 cup Sliced Tamed™ Jalapeño Peppers finely diced
  • 2 tablespoons red onion finely diced
  • 2 tablespoons cilantro minced, plus more for serving
  • 2 tablespoons lime juice plus wedges for serving
  • Salt and pepper to taste

Instructions
 

Marinate Salmon

  • Place salmon filets in a large zip-top bag, add marinade, seal, and refrigerate for 30 minutes.

Prepare Mango Salsa

  • Mix mango, red bell peppers, jalapeños, red onion, cilantro, lime juice, salt, and pepper. Refrigerate.

Preheat Oven

  • Preheat oven to 400°F and line a baking sheet with parchment paper.

Bake Salmon

  • Place salmon on a baking sheet, brush with marinade, and bake for 12–15 minutes until flaky.

Serve

  • Serve baked salmon over rice, top with mango salsa and garnish with cilantro and lime wedges.

Notes

Allow the full marinating time for optimal flavor. To make it low-carb, serve over cauliflower rice instead of white rice.