Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper (about 1 tsp total). Let rest at room temperature for 10 minutes.

Sear

Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook without moving for 3–4 minutes until the skin is crisp and the sides turn opaque about one-third of the way up.

Finish in oven

Flip fillets skin-side up, spoon a small amount of glaze (see Mango Glaze section) over the top of each fillet, then transfer the skillet to the preheated oven. Roast for 5–7 minutes, or until salmon reaches desired doneness (internal temperature 125–130°F/52–54°C for medium-rare to medium).

Mango Glaze

Make mango puree

If not using prepared puree, peel and dice one large ripe mango. Place mango pieces in a blender or food processor and blend until smooth, about 30 seconds. Measure out 1 cup.

Combine glaze ingredients

In a small saucepan, combine 1 cup mango puree, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon red pepper flakes, and a pinch of salt. Stir to combine.

Simmer and reduce

Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 6–8 minutes until slightly reduced and aromatic.

Thicken glaze

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Gradually whisk the slurry into the simmering mango mixture and cook for 1–2 minutes more until the glaze thickens to a spoon-coating consistency. Remove from heat and let cool slightly. Taste and adjust seasoning with more lime juice or salt if needed.

Reserve some glaze

Reserve about 1/4 cup of the finished glaze for serving. Use the remainder for glazing the salmon while baking and for brushing during the sear step.

Garnish & Serving

Glaze finish: After removing salmon from the oven, spoon or brush the reserved 1/4 cup glaze over each fillet for a glossy finish.

Plate and garnish: Transfer fillets to plates. Sprinkle with chopped cilantro or mint, sliced scallions and a pinch of sesame seeds if using. Serve each fillet with a lime wedge on the side for squeezing.

Suggested sides: Serve with steamed jasmine rice or coconut rice and a simple green salad or sautéed greens to balance the sweet glaze.