Ingredients
- Salmon Fillets: 4 fillets (about 6 oz each)
- Soy Sauce: 1/4 cup
- Brown Sugar: 2 tablespoons
- Honey: 1 tablespoon
- Garlic: 2 cloves, minced
- Fresh Ginger: 1 tablespoon, grated
- Rice Vinegar: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Cornstarch: 1 teaspoon (mixed with 1 tablespoon water)
- Sesame Seeds: 1 teaspoon
- Green Onions: 2, sliced
- Neutral Oil: 1 tablespoon
Instructions
- Preheat Your Equipment: Heat a nonstick skillet over medium-high heat.
- Combine Ingredients: Whisk together soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Mix cornstarch with water in a separate bowl.
- Prepare Your Cooking Vessel: Add neutral oil to the hot skillet and swirl to coat.
- Assemble the Dish: Place salmon skin-side down and cook for 3 to 4 minutes until golden, then flip.
- Cook to Perfection: Pour sauce over salmon, add cornstarch slurry, and simmer until thick and glossy.
- Finishing Touches: Sprinkle with sesame seeds and green onions, then rest for 1 minute.
- Serve and Enjoy: Plate with rice or noodles and extra sauce if desired.
Notes
- Use skin-on salmon for better texture and easier cooking.
- Don’t overcook salmon—look for slight opacity in the center.
- Double the sauce for use over rice or noodles.
- Make sauce ahead of time and store for quick dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Japanese
- Diet: Halal
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 360
- Sugar: 10g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Teriyaki Salmon, Japanese salmon recipe, quick salmon dinner, easy teriyaki glaze