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Teriyaki Salmon
Teriyaki Salmon only takes minutes to make, and is absolutely full of flavor!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 352 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 4 salmon filets 6 ounces each
- kosher salt to taste
- black pepper to taste
- 2 teaspoons sesame seeds
- 2 green onions thinly sliced
- 2 tablespoons olive oil
Homemade Teriyaki Sauce (Or Use Store Bought)
- ¼ cup less sodium soy sauce
- 4 tablespoons cold water divided (or half orange juice or pineapple juice)
- 2 tablespoons dark brown sugar
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
- 1 teaspoon dry mustard powder
- 1 tablespoon cornstarch
Instructions
- In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.
- Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.
- In a small bowl whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).
- Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.
- Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet add olive oil and set over medium-high heat.
- Add the salmon, skin side down, to the pan.
- Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.
- Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.
Cup of Yum
Notes
- Sauce
- Replace half of the water with orange juice or pineapple juice (or add a bit of lemon juice) to change the flavor.
- You can replace the homemade teriyaki sauce in this recipe with store-bought. Ensure it's a thicker sauce or thicken with a cornstarch slurry as directed in this recipe.
- Cooking Salmon
- The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.
- Salmon should be slightly translucent in the center and flake easily with a fork.
Nutrition Information
Calories
352
(18%)
Carbohydrates
10g
(3%)
Protein
35g
(70%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Cholesterol
94mg
(31%)
Sodium
610mg
(25%)
Potassium
879mg
(25%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
128IU
(3%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352
% Daily Value*
| Calories | 352 | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 610mg | 25% |
| Potassium | 879mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.