Salmon Teriyaki with Mango

With all the buzz about Omega 3 Fatty Acids and its associated health benefits for both healthy people and those at risk of cardiovascular disease I decided to experiment with a new recipe to replace my boring old plain grilled salmon. Omega 3’s have become very popular lately because studies have shown that consuming Omega 3 Fatty Acids twice a week can decrease triglyceride levels and lower blood pressure. Salmon is a great source of Omega 3’s along with flaxseed, walnuts, canola oil, and other fatty fish. Omega 3 Fatty Acids are anti inflammatory which means that they prevent inflammation and also help with brain development which is why pregnant women and children should consume them in moderation as well. Try out my recipe on the following page and pair it with a quinoa salad or some grilled broccoli.


    Serves 4
  • 4 4oz salmon fillets (with skin)
  • 6 pieces dried unsweetened mango
  • 2 tbsp fresh lemon juice
  • 1 tsp brown sugar
  • 3 tbsp mustard
  • ¼ cup orange juice
  • ¼ cup light soy sauce
  • 1 tsp crushed garlic
  • 1 tsp olive oil
  • Pepper, to taste
  • ¼ cup sesame seeds (black and/or white)

Nutrition Facts

    Per Serving

  • Calories 331
  • |Total Fat 18g
  • Saturated Fat 3g
  • Carbohydrates 16g
  • Fiber 2g
  • Protein 25g
  • Sodium 581mg


1. Preheat oven to 400°F.
2. Place salmon skin side down and mango in a Pyrex. Rub the salmon with the lemon juice and brown sugar.
3. In a bowl, combine mustard, orange juice, soy sauce, crushed garlic, oil, and pepper. Whisk together until fully combined.
4. Pour sauce over the salmon and mango. Top with sesame seeds.
5. Bake for 30-35 minutes or until browned. If the sauce dries out a little, add some hot water and continuously baste onto fish. Broil for the last 5 minutes until crispy and golden on top.

Tip: You can also add broccoli and bake it alongside the salmon for an extra boost of antioxidants and Vitamin C.