This spicy mango glazed salmon features tender, flaky fillets brushed with a complex sweet-savory glaze made from soy sauce, honey, fresh ginger, garlic, and mango purée, finished with fresh mango chunks and sriracha heat.
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Preheat your oven to 400°F (200°C).
Prepare the salmon by trimming any belly pieces (can be saved for later) and removing the skin. Portion the fillets into approximately 5-ounce pieces.
In a large pan (off the heat), combine the low sodium soy sauce, honey, brown sugar, minced garlic, and grated fresh ginger.
Stir in the mango purée until well combined.
Place the pan over medium-high heat and bring the mixture to a boil, stirring to dissolve the sugar.
Once boiling, add the sriracha for spice.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the boiling glaze a little at a time until it thickens to your desired consistency.
Pour the finished glaze into a shallow pan to allow it to cool down quickly.
Line a large baking sheet with parchment paper and arrange the salmon portions on top, leaving a little space between each piece.
Lightly season the salmon with salt and black pepper.
Brush the cooled mango glaze generously over each piece of salmon.
Bake for about 10 minutes, or until the salmon is cooked through and flakes easily.
While the salmon bakes, prepare the finishing sauce. Add some of the reserved glaze to a small pan over medium heat. Add the diced fresh mango, and optionally, the diced red bell pepper and red onion. Warm through.
To serve, place a scoop of jasmine rice on a plate. Top with a piece of the baked salmon and spoon the warm mango sauce over it.
Garnish with fresh chopped cilantro and a lime wedge on the side.
Store leftover glazed salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F oven for 8–10 minutes or eat chilled as a salad topping.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and slightly firm when pressed.
Yes, prepare the glaze up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently before brushing onto salmon.
Frozen mango purée or thawed frozen mango blended smooth works as a substitute. Canned mango purée is also acceptable, though fresh yields the best flavor.
The recipe uses 2 tablespoons of sriracha, which creates a moderate heat level. Reduce to 1 tablespoon for mild or increase to 3 tablespoons for extra spice.
Yes, divide all ingredients by the number of servings needed. Glaze proportions stay the same; adjust baking time down if cooking fewer or smaller fillets.
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