Description
A simple and delicious teriyaki salmon recipe featuring a homemade glaze, marinated and pan-seared for a flavorful, glossy finish.
Ingredients
- 1 lb salmon fillet, cut into 4 portions
- ¼ cup soy sauce
- 2 tbsp water
- ½ tbsp toasted sesame oil
- 1-inch piece fresh ginger, grated
- ½ tsp minced garlic
- 2 tbsp brown sugar
- 2 tbsp rice wine (mirin or dry sherry work)
- 1 tsp cornstarch
- Optional: Sriracha mayo (¼ cup mayonnaise, 2 tbsp sriracha) for serving
Instructions
- In a medium bowl, whisk together the soy sauce, water, toasted sesame oil, grated ginger, minced garlic, brown sugar, rice wine, and cornstarch to create the teriyaki marinade.
- Place the salmon portions in a large zip-top bag and pour the marinade over them. Seal the bag, ensuring as much air as possible is removed, and refrigerate for at least 30 minutes, or up to 2 hours, turning occasionally to distribute the marinade.
- Heat a large, well-oiled skillet (preferably non-stick or well-seasoned cast iron) over medium-high heat.
- Remove salmon from the marinade, letting any excess drip off (reserve any remaining marinade if you wish to reduce it for extra sauce, but discard if it touched raw chicken/fish). Place salmon skin-side down in the hot skillet.
- Cook for 3-5 minutes per side, or until the salmon is cooked through and flakes easily, and the marinade has formed a sticky, glossy glaze. Baste with the pan sauce as it cooks.
- Serve the teriyaki salmon immediately. If desired, whisk together mayonnaise and sriracha for a spicy-creamy topping, drizzling it over the cooked salmon.
Notes
- Discard the marinade that has touched raw salmon to avoid foodborne illness; reserve extra only if it hasn’t contacted the fish.
- Marinating time can be adjusted, but do not exceed 2 hours to prevent the fish from becoming too salty.
- For a spicier version, add the optional Sriracha mayo topping.