Teriyaki Mango Salmon Skewers

Name: Teriyaki Mango Salmon Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 skewers
Ingredients: 1 lb salmon fillet, cut into cubes; 1 ripe mango, peeled and cut into cubes; 1/4 cup teriyaki sauce; 1 tbsp olive oil; 1 tbsp sesame seeds; Salt and pepper to taste; Wooden skewers, soaked in water

Highlighted under: International Recipes

I absolutely love making Teriyaki Mango Salmon Skewers during the warmer months. The sweet and tangy teriyaki glaze pairs perfectly with the juicy mango and tender salmon, creating a delightful burst of flavors in every bite. Grilling these skewers not only brings out the natural smokiness of the salmon but also caramelizes the mango, giving it a wonderful texture. Each bite transports me to a tropical paradise, making it a favorite dish for gatherings with friends and family.

Created by

Emily

Last updated on 2026-02-07T19:25:28.017Z

During one summer evening, I decided to experiment with flavors that reminded me of my tropical vacations. I marinated salmon in a homemade teriyaki sauce and paired it with fresh mango. The balance of sweet and savory was simply divine. I recommend paying close attention to the grilling time to prevent the salmon from drying out, as it cooks quickly.

What surprised me the most was how the mango caramelized on the grill, enhancing its sweetness. I learned that soaking the skewers in water beforehand helps prevent burning, allowing you to enjoy a beautiful presentation without the worry of charred sticks!

Why You Will Love These Skewers
Sweet mango enhances the savory teriyaki glaze
Healthy, protein-packed meal perfect for grilling
Quick and easy, ideal for weeknight dinners or summer barbecues

Choosing the Right Salmon

When selecting salmon for these skewers, opting for fresh, wild-caught salmon can elevate the dish significantly. Look for vibrant, moist fillets without a strong fishy odor. Sustainable options like sockeye or king salmon are great choices due to their rich flavor and firm texture, which holds up well on the grill. If fresh isn’t available, high-quality frozen salmon can serve as a convenient alternative; just ensure it’s completely thawed and patted dry before marinating to prevent excess moisture that can affect grilling.

Cutting the salmon into uniform cubes, about 1-1.5 inches, ensures even cooking. If they are too small, they may dry out on the grill, while larger pieces may undercook. I recommend using a sharp knife for clean cuts that maintain the integrity of the fish, allowing the marinade to penetrate effectively without breaking apart the fillets.

Perfecting the Marinade

The marinade for Teriyaki Mango Salmon Skewers is key to enhancing the dish's flavor profile. Apply the teriyaki sauce generously and allow the salmon to marinate for at least 10 minutes; however, for deeper flavor penetration, you can extend this to 30 minutes. Be cautious not to exceed two hours; prolonged marination can lead to a mushy texture due to the soy sauce's enzymatic action in the teriyaki sauce.

A great tip is to reserve a couple of tablespoons of the teriyaki marinade separately before adding the salmon. This will allow you to brush it on the skewers while grilling for a glossy finish without the risk of cross-contamination from the raw fish.

Grilling Tips for Success

Grilling these skewers requires precision to achieve that perfectly charred exterior while ensuring the salmon cooks through. Preheating your grill to medium-high heat, around 400-450°F, creates the ideal environment for caramelization. Place the skewers directly over the heat, cooking them for about 3-4 minutes per side. Keep an eye out for the salmon’s flesh to turn opaque with a slight flaking texture—this is a clear sign it’s done.

Another vital tip is to regularly check the mango for caramelization. It should develop grill marks and a golden hue, indicating it’s ready to come off. If you find the mango is browning too quickly and the salmon isn't fully cooked, you can indirectly grill them by moving the skewers to a cooler part of the grill and closing the lid to finish cooking evenly.

Ingredients

Gather the following ingredients for the Teriyaki Mango Salmon Skewers:

Ingredients

1 lb salmon fillet, cut into cubes
1 ripe mango, peeled and cut into cubes
1/4 cup teriyaki sauce
1 tbsp olive oil
1 tbsp sesame seeds
Salt and pepper to taste
Wooden skewers, soaked in water

Make sure to prepare all ingredients before you start assembling the skewers.

Instructions

Follow these steps to create your Teriyaki Mango Salmon Skewers:

Prepare the Marinade

In a bowl, combine the teriyaki sauce, olive oil, salt, and pepper. Add the salmon cubes and let them marinate for at least 10 minutes.

Assemble the Skewers

Thread the marinated salmon and mango cubes alternately onto the soaked skewers.

Grill the Skewers

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the salmon is cooked through and the mango is slightly caramelized.

Serve and Enjoy

Remove from the grill, sprinkle with sesame seeds, and serve immediately with extra teriyaki sauce for dipping.

Make sure to enjoy these skewers hot off the grill!

Pro Tips

For an extra layer of flavor, try adding some diced bell peppers or red onion to the skewers. They add color and a crunch that complements the salmon and mango beautifully.

Serving Suggestions

These Teriyaki Mango Salmon Skewers shine when paired with a light and refreshing salad. A cucumber and avocado salad drizzled with a simple lime vinaigrette can balance the richness of the salmon and teriyaki glaze. An added sprinkle of sesame seeds atop the salad can tie the flavors together, providing a lovely visual and textural contrast.

For a complete meal, consider serving the skewers over a bed of jasmine or coconut rice. The rice absorbs the extra teriyaki sauce beautifully while providing a neutral base that highlights the vibrant flavors of the salmon and mango.

Storage and Reheating

If you have leftovers, it’s best to store the skewers in an airtight container in the refrigerator. They'll typically last for up to 2 days. When reheating, avoid the microwave as it can dry out the salmon. Instead, use a preheated oven at 350°F for about 10-15 minutes or until warmed through, which allows the fish to reheat evenly without compromising texture.

Freezing is another option for longer storage. Wrap each skewer tightly in plastic wrap, then place them in a freezer bag. For the best quality, aim to use frozen skewers within one month. Thaw overnight in the fridge before reheating methods to maintain their flavor and moisture.

Ingredient Variations

Feel free to experiment with different fruits in these skewers. Pineapple chunks can be an excellent substitute for mango, as they caramelize wonderfully on the grill and add a zesty sweetness that complements the teriyaki. For an added twist, marinate the salmon with a citrus-based sauce, integrating orange or lime juice into the teriyaki for a refreshing kick.

To cater to dietary restrictions, you can easily make this recipe gluten-free by using gluten-free teriyaki sauce. Additionally, if you prefer a richer flavor, consider adding a dash of honey or brown sugar to the marinade, enhancing the glaze's sweetness while bringing an extra layer of complexity to the dish.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw the salmon and pat it dry before marinating.

→ What other fruits can I use with this recipe?

Pineapple or bell peppers work wonderfully in place of mango.

→ How do I store leftover skewers?

Store leftover skewers in an airtight container in the refrigerator for up to 2 days. Reheat them gently to prevent drying out.

→ Can I prepare the skewers in advance?

Yes, you can prepare and assemble the skewers a few hours ahead of grilling; just keep them covered in the fridge.