This teriyaki salmon is a flavorful dish that combines tender fish with a sweet and salty sauce. It cooks quickly, making dinner easy and tasty!
I love how the glaze gets caramelized, adding so much yumminess. Pair it with rice and veggies for a complete meal, and trust me, it’s a hit every time! 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. However, if you can’t find salmon, trout is a good substitute that has a similar flavor and texture. Just adjust the cooking time slightly as it cooks faster.
Soy Sauce: Low sodium soy sauce helps control saltiness. If you’re gluten-free, use tamari, which works just as well. Coconut aminos are another great alternative, offering a slightly sweeter flavor.
Mirin: This adds sweetness to the sauce. If mirin is hard to find, you can mix equal parts of rice vinegar and sugar for a quick substitute. Adjust to taste as this swap can be a bit tangy.
Sake: Dry white wine is a suitable substitute for sake, but if you want a non-alcoholic option, you can use a mix of apple juice and rice vinegar for a similar flavor.
Vegetable or Sesame Oil: Either oil works, but I prefer sesame oil for its rich flavor. You can also use olive oil if that’s what you have on hand.
How Do I Achieve Perfectly Glazed Salmon?
The key to a well-glazed salmon is timing and temperature. Start with a hot skillet to get a nice sear on the fish. Here’s how to do it:
- Heat your skillet before you add the oil—this creates a nice crisp on the skin.
- Pat the salmon dry to ensure it crisps up nicely and doesn’t steam.
- Once the salmon is flipped, pour the teriyaki sauce around instead of directly on top to keep the skin crispy.
- Let the sauce simmer for a few minutes to thicken. This is when the flavors deepen and create a sticky glaze.
With these tips, you’ll have delicious teriyaki salmon every time!
Savory Teriyaki Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (or substitute with dry white wine)
- 2 tablespoons brown sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil or sesame oil
- 2 cups cooked white rice (for serving)
- 1 cup steamed broccoli (or mixed vegetables)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
How Much Time Will You Need?
This savory teriyaki salmon recipe takes about 10 minutes of prep time and around 10 minutes of cooking time. In total, you’ll be enjoying this delicious meal in about 20 minutes!
Step-by-Step Instructions:
1. Make the Teriyaki Sauce:
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger until the sugar dissolves. This mix will be your teriyaki sauce, adding sweet and savory goodness to the salmon!
2. Heat the Skillet:
Pour the vegetable oil or sesame oil into a large skillet and heat it over medium-high heat. You want it hot enough to create a nice sear on the salmon!
3. Cook the Salmon:
While the oil heats up, pat the salmon fillets dry with a paper towel. This step ensures they will crisp up nicely. Place the salmon skin-side down in the skillet and let it sear for about 3-4 minutes, or until the skin is beautifully golden and crisp. Gently flip the salmon over using a spatula.
4. Add the Teriyaki Sauce:
After flipping the salmon, pour the teriyaki sauce over the fish in the pan. Reduce the heat to medium-low and cook for another 3-4 minutes. While it cooks, use a spoon to scoop some of the sauce over the salmon occasionally. This helps glaze it beautifully.
5. Serve It Up:
Once the salmon is cooked through, remove it from the skillet and place it on plates over warm cooked white rice. Drizzle any remaining teriyaki sauce from the pan over the salmon for extra flavor!
6. Add the Veggies and Garnish:
Serve your teriyaki salmon with steamed broccoli or your vegetable of choice. For a lovely finishing touch, sprinkle sliced green onions and toasted sesame seeds on top!
7. Enjoy Your Meal!
You’ve just made a delicious savory teriyaki salmon bowl! Sit down, take a bite, and enjoy the harmony of flavors. Doesn’t it look just like the dish in the image? 😊
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. The best way to thaw is by leaving it in the fridge overnight or placing it in a sealed plastic bag submerged in cold water for about 30 minutes. Pat it dry before cooking for optimal crispiness!
How Do I Store Leftover Teriyaki Salmon?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, being careful not to overcook the salmon, as it can dry out.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! You can prepare the teriyaki sauce in advance and store it in the fridge for up to a week. Just give it a good stir before using, as the ingredients may settle.
What Can I Substitute for Mirin?
If you don’t have mirin, you can mix equal parts of rice vinegar and sugar as a quick substitute. Adjust to taste since this combination can be a bit tangy. Alternatively, you can use sweet white wine or a small amount of honey mixed with water.