Teriyaki Salmon Recipe

Easy Teriyaki Salmon

This recipe creates a delicious teriyaki salmon with a homemade teriyaki sauce. It’s simple to make and perfect for a weeknight meal.

Ingredients:

• For the teriyaki sauce:
  • 1/4 cup soy sauce (low-sodium preferred)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons mirin (optional)
  • 1 tablespoon sake (optional)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
• For the salmon:
  • 2 salmon fillets (around 6 oz each)
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame seeds (for garnish, optional)

Cooking Guide:

1. Make the teriyaki sauce: In a small saucepan, combine soy sauce, brown sugar, mirin, sake (if using), rice vinegar, sesame oil, garlic, and ginger. Heat over low heat, stirring until the sugar dissolves. Bring to a simmer and cook for 5 minutes, stirring occasionally. Set aside half of the sauce for basting later.
2. Marinate the salmon: Place the salmon fillets in a shallow dish. Pour the remaining teriyaki sauce over the salmon, ensuring they are well coated. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
3. Cook the salmon: Heat the vegetable oil in a large skillet over medium heat. Carefully remove the salmon fillets from the marinade, letting any excess drip back into the dish. Place the salmon fillets in the preheated skillet, skin-side down (if the salmon has skin). Cook for 4-5 minutes, or until the skin is crispy.
4. Baste and finish cooking: Flip the salmon fillets and brush with the reserved teriyaki sauce. Continue cooking for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
5. Serve: Garnish with sesame seeds (optional) and serve immediately with the remaining teriyaki sauce for dipping, if desired.

Tips:

• You can substitute honey or maple syrup for the brown sugar in the teriyaki sauce.
• If you don’t have mirin or sake, you can leave them out or substitute with an additional tablespoon of rice vinegar.
• Make sure to remove the salmon from the marinade before cooking to prevent burning.
• Don’t overcook the salmon. It will continue to cook slightly after removing it from the heat.
• This teriyaki sauce can be used to marinate chicken, tofu, or other vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.