Description
This Salmon Teriyaki is a quick, flavorful, and healthy dish featuring tender, pan-seared or baked salmon coated in a rich, homemade teriyaki sauce. Sweet, savory, and slightly sticky, this Japanese-inspired salmon recipe pairs perfectly with steamed rice and veggies for a delicious weeknight meal ready in 20 minutes!
Ingredients
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the Teriyaki Sauce:
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 2 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar
- 1 tbsp mirin (optional, for authentic flavor)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
- 1 tsp sesame oil
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
-
Prepare the sauce – In a small bowl, whisk together soy sauce, honey, rice vinegar, mirin, garlic, ginger, and cornstarch slurry. Set aside.
-
Cook the salmon:
- Pan-Seared Method: Heat olive oil in a pan over medium heat. Season salmon fillets with salt, black pepper, and garlic powder. Cook for 3-4 minutes per side until golden brown and cooked through.
- Oven-Baked Method: Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet, brush with olive oil, and bake for 12-15 minutes.
-
Make the teriyaki glaze – Pour the sauce into the skillet and cook over medium-low heat until it thickens, about 2-3 minutes. Add sesame oil at the end for extra flavor.
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Coat the salmon – Return the salmon to the pan and spoon the teriyaki sauce over the fillets.
-
Garnish and serve – Sprinkle with sesame seeds and chopped green onions. Serve with steamed rice, stir-fried veggies, or a fresh salad.
Notes
- Use salmon steaks instead of fillets for a meatier bite.
- Swap honey for maple syrup for a different sweetener option.
- For a spicy kick, add red pepper flakes or Sriracha to the sauce.
- Store leftovers in an airtight container for up to 3 days.
