This teriyaki salmon is a delicious way to enjoy fish! It’s sweet, savory, and packed with flavor from a tasty homemade teriyaki sauce.
I love how quickly it cooks up—just grill or bake it, and you’re done! Serve it with rice and veggies, and you’ve got a meal that’s both yummy and healthy!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here! You can also use other types of fish like trout or even chicken if you prefer. Frozen salmon works too—just thaw it before cooking!
Soy Sauce: Low sodium soy sauce helps control saltiness. If you’re gluten-free, try tamari or coconut aminos instead for a similar flavor without gluten.
Mirin: This sweet rice wine adds depth. If you can’t find it, a mix of sake with a bit of sugar can work. You can also use an equal amount of honey or a sweeter rice vinegar for a similar effect.
Sake: Dry white wine works as a substitute. If avoiding alcohol, consider using chicken broth or just skip it altogether!
Brown Sugar: You can swap it with coconut sugar or maple syrup for a different flavor profile. Honey also works if you’re okay with its sweetness.
How Do You Get That Perfectly Glazed Salmon?
The key to a beautiful glaze is to brush the teriyaki sauce on during the last minute of cooking. This allows it to caramelize slightly and stick well to the salmon. Remember to:
- Cook salmon skin side down first for a better sear.
- Don’t rush the cooking process; medium-high heat is perfect for getting that crispy skin.
- Let the salmon cook until it’s just done. It should be moist and flaky, not overly dry. If you can, use a meat thermometer—145°F is the target!
With these tips, your teriyaki salmon will be delicious and eye-catching. Enjoy your meal!
Savory Teriyaki Salmon
Ingredients:
- 4 salmon fillets (about 6 oz each), skin on or off as preferred
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (or dry white wine)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil or sesame oil (for cooking)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thicker sauce)
- Cooked white rice, for serving
- Steamed broccoli, for serving
- Sesame seeds, for garnish
- Chopped fresh basil or green onions, for garnish
- Lemon slices (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking time, making it perfect for a quick dinner. Just let your teriyaki sauce simmer for a few minutes while you cook the salmon, and you’ll have a delicious meal in no time!
Instructions:
1. Make the Teriyaki Sauce:
In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Heat over medium heat, stirring occasionally until the sugar dissolves.
2. Simmer the Sauce:
Bring the sauce to a gentle boil and let it simmer for about 5 minutes until slightly reduced and syrupy. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer for another 1-2 minutes until thickened. Remove from heat.
3. Heat the Skillet:
Meanwhile, heat oil in a large skillet over medium-high heat.
4. Prepare the Salmon:
Pat the salmon fillets dry with paper towels and season lightly with salt (remember, soy sauce adds saltiness).
5. Cook the Salmon:
Place salmon fillets skin side down (if skin is on) in the skillet and cook for about 4-5 minutes until the skin is crisp and the fish is cooked halfway through.
6. Flip and Finish Cooking:
Carefully flip the salmon and cook the other side for 3-4 minutes until the salmon is cooked through but still moist inside.
7. Glaze the Salmon:
During the last minute of cooking, brush the salmon generously with the teriyaki sauce for that perfect glaze.
8. Serve the Salmon:
Remove the salmon from the pan and place it onto serving plates over warm cooked white rice.
9. Add More Sauce:
Spoon any remaining teriyaki sauce over the salmon and rice for added flavor.
10. Garnish and Enjoy:
Serve with steamed broccoli and garnish with sesame seeds, chopped fresh basil or green onions, and lemon slices on the side.
Enjoy your flavorful, savory teriyaki salmon that is perfectly glazed and paired with fluffy rice and broccoli!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. You can do this by placing it in the refrigerator overnight or quickly thawing it in a sealed plastic bag submerged in cold water for about 30 minutes.
How Can I Adjust the Sweetness of the Teriyaki Sauce?
If you prefer a sweeter teriyaki sauce, simply add a bit more honey or brown sugar until it reaches your desired taste. If you want to cut down on sweetness, reduce the brown sugar or use less honey.
What Can I Serve with Teriyaki Salmon Besides Rice?
While rice is a classic pairing, you can also serve teriyaki salmon with quinoa, cauliflower rice for a low-carb option, or even with a side of stir-fried vegetables for a colorful, healthy meal!
How to Store Leftover Salmon?
Store any leftover teriyaki salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through to maintain its flavor and texture.
