Teriyaki Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
352 kcal
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Course
Main Course, Dinner
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Cuisine
American
Teriyaki Salmon
Description
This recipe begins by preparing a teriyaki sauce from low-sodium soy sauce, water or fruit juice, dark brown sugar, freshly grated ginger, garlic, and dry mustard powder. The mixture is heated while whisking until it reaches a light boil. A cornstarch slurry then thickens the sauce to a smooth, slightly pourable consistency. Sesame seeds and sliced green onions are added for texture and flavor.
Salmon fillets are seasoned with kosher salt and black pepper, then cooked skin-side down in olive oil over medium-high heat until golden and crispy, about 4-6 minutes per side depending on thickness. The finished salmon is tender and flakes easily. The warm teriyaki sauce is poured over the fillets before serving, providing a glossy, flavorful coating.
The sauce can be modified by substituting part of the water with orange or pineapple juice to add fruitiness. Store-bought teriyaki sauce may be used but might require thickening. Salmon doneness depends on thickness and should remain slightly translucent in the center without drying out. This dish pairs well with steamed rice and vegetables.
Storing and reheating are not specified, but gentle reheating is advisable to preserve texture. The recipe combines balance of sweet, savory, and ginger notes to enhance the natural richness of salmon.
Ingredients
- 4 salmon 6 ounces each, filets
- 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 soy sauce less sodium
- 4 tablespoons water divided (or half orange juice or pineapple juice, cold
- 2 tablespoons dark brown sugar
- 2 teaspoons ginger grated fresh
- 2 teaspoons garlic minced
- 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.
Notes
- Replace half the water in the teriyaki sauce with orange or pineapple juice, or add a bit of lemon juice to vary the flavor profile.
- You can substitute the homemade teriyaki sauce with a store-bought version; ensure it is thick or thicken it using a cornstarch slurry as described.
- Cooking times for salmon vary based on filet thickness; thicker pieces need longer while thinner pieces cook faster.
- Salmon is done when it flakes easily with a fork and has a slightly translucent center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% 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.
User Reviews
Overall Rating
5
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