Description
- A quick and healthy teriyaki salmon recipe with a glossy homemade sauce, perfect for weeknight dinners and ready in just 20 minutes.
Ingredients
Scale
- 3 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup honey (or brown sugar)
- 2 tbsp rice vinegar or mirin
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp cornstarch + 1 tbsp water
- Sesame seeds (optional garnish)
- Chopped green onions (optional garnish)
- Steamed broccoli, rice, or stir-fried veggies (optional)
Instructions
- 1. In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer gently.
- 2. Mix cornstarch with water and add to sauce. Stir until thickened, then remove from heat.
- 3. Pat salmon fillets dry and season with salt and pepper.
- 4. Heat olive oil in skillet. Sear salmon skin-side down for 4–5 minutes, flip and cook 2–3 minutes.
- 5. Pour sauce over salmon and let it caramelize for 1–2 minutes.
- 6. Serve over rice, drizzle with extra sauce, and garnish with sesame seeds and scallions.
Notes
- You can substitute honey with brown sugar for deeper flavor.
- Use tamari or coconut aminos for a gluten-free version.
- Frozen salmon works thaw completely and pat dry before searing.
- Bake at 400°F for 12–15 min, then broil for 2 min to finish.
- Make it a bowl with rice, edamame, carrots, and avocado.
- Add sriracha or chili flakes for a spicy kick.
- Store in fridge for up to 3 days or freeze up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 9g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 70mg