This teriyaki salmon is a tasty dish that brings a burst of flavor to your dinner table. It’s made with fresh salmon, coated in a sweet and tangy teriyaki sauce!
I love how quickly it cooks, making it perfect for a busy weeknight. Just serve it with rice or veggies, and you’ve got a delicious meal that feels special. Yum! 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! If you’re looking for alternatives, trout works well too. You can also try skinless salmon if you prefer.
Soy Sauce: Use low-sodium soy sauce to keep the dish balanced. Tamari is a great gluten-free swap if needed. And for a bolder flavor, consider using dark soy sauce.
Mirin: This adds sweetness and depth. If you don’t have mirin, a mix of sake and sugar can work. Or you could use rice vinegar with a bit of sugar for a quick substitute.
Brown Sugar or Honey: Both will add a touch of sweetness to the sauce. You can substitute maple syrup or coconut sugar if you need a different option.
Vegetable Oil/Sesame Oil: I love using sesame oil for its nutty flavor, but vegetable oil like canola works great too if you want a more neutral taste.
How Do I Get the Salmon Perfectly Cooked?
Cooking salmon can be tricky, but it doesn’t have to be! Achieving that perfect flaky texture requires just a few careful steps. Here’s what to do:
- Start with a skillet on medium-high heat, and make sure your oil is hot before adding the salmon.
- Cook the salmon skin-side down for about 4 minutes. Don’t rush this part! It helps lock in moisture.
- When you flip it, cook for another 3–4 minutes. Remove it just before it’s fully cooked to avoid overcooking.
- Rest it a minute before serving. This helps the juices redistribute for a more tender bite.
With these tips, you’ll have beautifully cooked salmon with an Asian-inspired glaze that’s sure to impress!
How to Make Savory Teriyaki Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tbsp vegetable oil or sesame oil
- 1/4 cup soy sauce (preferably low sodium)
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp sake (optional)
- 1 tbsp brown sugar or honey
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 2 tsp water (slurry for thickening)
- 1 cup cooked white rice
- Steamed broccoli and sliced carrots, for serving
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
How Much Time Will You Need?
This savory teriyaki salmon recipe takes approximately 15-20 minutes to prepare and cook. It’s a quick and delicious dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Season the Salmon:
Start by seasoning your salmon fillets lightly with salt and black pepper on both sides. This adds flavor right from the beginning!
2. Prepare the Teriyaki Sauce:
In a small bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger until well mixed. This will be your flavorful teriyaki sauce.
3. Cook the Salmon:
Heat the vegetable or sesame oil in a large skillet over medium-high heat. Once the oil is hot, gently place the salmon fillets skin-side down into the pan. Cook for about 4 minutes until the edges of the salmon start to look opaque.
4. Flip and Finish Cooking:
Carefully flip the salmon fillets over and cook for another 3 to 4 minutes until they are almost fully cooked but still moist inside. Once done, remove the salmon from the skillet and set aside on a plate.
5. Make the Sauce:
In the same skillet, pour in your teriyaki sauce mixture. Bring it to a simmer and cook for about 1 to 2 minutes. It will start to smell heavenly!
6. Thicken the Sauce:
Next, stir in the cornstarch slurry and keep simmering until the sauce thickens to a beautiful glossy glaze, which should take about 1 minute.
7. Coat the Salmon:
Return the salmon fillets to the skillet and spoon the thickened sauce over them to coat well. Cook for another minute to warm through.
8. Plate Your Meal:
Now it’s time to serve! Plate the salmon alongside a generous scoop of cooked white rice and steamed broccoli and sliced carrots for a balanced meal.
9. Garnish:
Drizzle any extra teriyaki sauce from the pan over the salmon and rice, then garnish with toasted sesame seeds and sliced green onions for a fresh finish.
10. Serve and Enjoy!
Serve immediately while it’s hot and enjoy your delicious savory teriyaki salmon meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it fully before cooking. You can thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for faster thawing. Pat it dry to avoid excess moisture in the pan.
What Can I Substitute for Mirin?
If you don’t have mirin, you can create a similar flavor by mixing an equal part of sake and sugar. Alternatively, a splash of rice vinegar with sugar can work in a pinch for sweetness and acidity!
How Should I Store Leftovers?
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stove over low heat to avoid drying it out.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the teriyaki sauce in advance and refrigerate it for up to a week. You can also marinate the salmon in the sauce for an hour before cooking to enhance the flavor. Just cook it fresh before serving for the best texture!