1. Step 1: Prepare the Mango Teriyaki Sauce. In a medium bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), grated ginger, and minced garlic until combined. In a small separate bowl, whisk cornstarch with 2 tablespoons cold water to create a slurry. Set both aside.

2. Step 2: Cook the Salmon. Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) in the hot skillet. Sear for 4-5 minutes until skin is crispy and golden. Flip fillets and cook for another 3-4 minutes, or until salmon is cooked through and flakes easily with a fork (internal temperature 145°F or 63°C). Remove salmon from skillet and set aside.

3. Step 3: Thicken the Sauce with Mango. Reduce heat to medium-low. Pour the teriyaki sauce mixture into the same skillet and bring to a gentle simmer. Slowly whisk in the cornstarch slurry, stirring constantly for 1-2 minutes until sauce thickens and becomes glossy. Stir in diced mango and cook for 1-2 minutes until warmed through but not mushy.

4. Step 4: Combine and Serve. Return cooked salmon fillets to the skillet, spooning the mango teriyaki sauce over each piece. Garnish with sesame seeds and fresh cilantro or green onions if desired. Serve hot with your favorite sides.