salmon teriyaki

Quick and easy teriyaki salmon recipe. Salmon fillet is pan-grilled until tender perfection in an authentic Japanese homemade teriyaki sauce.

Teriyaki Salmon

salmon

salt

black pepper

Tbsp all-purpose flour

½ Tbsp neutral-flavored oil (vegetable, canola, etc)

unsalted butter

Tbsp sake ((or Chinese rice wine

mirin ((or 1 Tbsp. sake + 1 tsp. sugar))

Tbsp sugar

soy sauce

Gather all the ingredients.

Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.

Sprinkle 1/2 Tbsp. of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.

In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.

Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely browned, and then flip.

Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.

Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.

When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.

Salmon Teriyaki over rice is one of my favorite Japanese-style dishes The caramelized teriyaki sauce combined with the tender, fatty salmon is a killer combination, and it’s easy to make at home.

Salmon Teriyaki Bowls In 30 Minutes

ginger

mirin

sake or rice wine

honey

cornstarch

garlic powder

Wasabi ((optional))

vegetable oil

rice

sesame seeds

Start by combining the ingredients for the teriyaki sauce (except the cornstarch slurry) in a small saucepan and set aside. Next, prepare your salmon. Sometimes, salmon fillets will have scales still on them. I like to use a serrated knife to carefully scrape them off. Then rinse and pat the salmon dry with a paper towel.

Rub the salmon with salt, pepper, and garlic powder. If using wasabi, you can take a small dab of wasabi and rub it onto each piece of salmon now (you can also just serve it on the side later).

Preheat your oven to 400 degrees F. Take the saucepan you prepared earlier and bring the sauce mixture to a simmer. Stir in the cornstarch slurry, and continue to simmer for 5 minutes, or until the sauce is thick enough to coat a spoon. Turn off the heat.

Add a tablespoon of oil to a cast iron skillet or other thick, oven-proof pan, and place over medium heat. Place the salmon in the pan skin-side down, and brush with a small amount of teriyaki sauce. Be careful not to let the sauce drip down the sides to the pan; if it does get to the pan, it will burn and become bitter. Sear the salmon for 3 minutes.

Brush a bit more teriyaki sauce onto the salmon, again being careful to use just enough so that it doesn’t drip down to the pan, and transfer to the preheated oven. After 3 minutes, brush more sauce on the salmon and then again after another 3 minutes.Use a knife to poke the thickest part of the salmon and spread the meat to take a peek inside. Take the salmon out of the oven early if necessary because there is a world of difference between perfectly cooked and overdone salmon!

After a final 2 minutes of baking, remove the salmon from the oven. (The salmon will have been roasting for a total of 8 minutes). Note: If you like your salmon medium rare, you can reduce the cooking time by 2 or 3 minutes.

Serve the salmon over rice and drizzle with more teriyaki sauce. Sprinkle with toasted sesame seeds and roasted seaweed. Enjoy immediately with more teriyaki sauce and wasabi on the side!

This recipe for salmon teriyaki is seared salmon fillets coated in a homemade teriyaki sauce.

Salmon Teriyaki

salt and pepper

cooking spray

green onions

For the teriyaki sauce:

water

brown sugar

garlic

sesame oil

For the teriyaki sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.

Mix the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

Heat the oil in a large pan over high heat. Season the salmon fillets with salt and pepper to taste. Place the salmon, skin side up in the pan and sear until a golden brown crust forms, about 5 minutes. Turn the salmon and cook for approximately 5 minutes on the other side, or until cooked through.

Pour the teriyaki sauce over the salmon. Add the sesame seeds and green onions and serve.

Salmon Teriyaki is an easy Japanese recipe and takes only 4 key ingredients. Serve the salmon with steamed rice and teriyaki sauce for a delicious salmon teriyaki bowl.

lb. (0.4 kg) salmon fillet

white and black sesame seeds,

sugar

Add all the ingredients in the Teriyaki Sauce...

Add all the ingredients in the Teriyaki Sauce in a saucepan and reduce it on low heat. As soon as the teriyaki sauce thickens, remove it from heat. Let cool.

Heat up a pan or skillet over low...

Heat up a pan or skillet over low to medium heat. Add a bit of oil and pan-sear the salmon (skin-side down) until the bottom part becomes super crispy. Cover the pan or skillet to make sure that the salmon is cooked through. Remove the salmon from heat, drizzle with the teriyaki sauce and garnish with the sesame. Serve immediately with steamed rice.

https://mediavine-res.cloudinary.com/video/upload/ftc8rbsnrcuyudvk71um.mp4

Flaky and tender salmon with a delicious homemade teriyaki sauce, baked to perfection for an easy healthy dinner option.

Baked Teriyaki Salmon

Skinless Salmon Fillets (about 6 oz each)

Green Onion (sliced)

Tbsp Sesame Seeds

⅓ Cup Low-sodium soy sauce

¼ Cup Fresh orange juice

Water

Tbsp Honey

Garlic Cloves (minced)

Tbsp Minced fresh ginger

Tsp Chili Flakes (or to taste)

Lemon (juiced)

½ Tbsp Gluten-free flour

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl whisk together all teriyaki sauce ingredients. Spray a baking dish with non-stick cooking spray and place the salmon in.

Pour the sauce over then bake in the preheated oven for 12-15 minutes until cooked through and flaky.

Once the salmon is cooked, remove from the oven, and spoon over with the thickened sauce from the baking dish.

Garnish with sesame seeds and green onions. Enjoy!

https://content.jwplatform.com/videos/Itr1A9CA.mp4

A perfectly flaky and tender salmon recipe that’s made with an easy homemade teriyaki sauce and baked to perfection. Makes for a perfect lunch or dinner recipe that can be ready in less than 30 minutes.

Flaky, juicy, and positively LOADED with flavor, this Teriyaki Salmon is easy to make and is sure to be a hit with the whole family! 

salmon (,

For the Marinade:

tamari

mirin ((can substitute sherry))

dark brown sugar

garlic (, finely minced)

ginger root

rice wine vinegar

Stir together the marinade ingredients, except for the cornstarch, until the sugar is dissolved.  Place the salmon fillets in a gallon ziplock bag and pour the marinade over the fillets.  Marinate for 30 minutes.  While the salmon is marinating preheat the oven to 400 F.

Drain the marinade into a small saucepan and set aside. Place the salmon fillets on a lined baking sheet and bake for 11-14 minutes or until an instant read thermometer registers 135 degrees F when inserted into the thickest part of the salmon, or until the salmon flakes easily with a fork.While the salmon is baking, use the leftover marinade to make a teriyaki sauce: bring the leftover marinade to a boil.  Reduce the heat and simmer for 2-3 minutes.  Stir in the cornstarch slurry and simmer another minute to thicken.  Remove from heat.  Towards the end of its cooking time, brush the salmon with some of the teriyaki sauce.

Serve immediately with some steamed jasmine or basmati rice and a veggie of choice with the remaining teriyaki sauce on the side for drizzling.

Let me tell you, this was excellent no more buying teriyaki sauce.  A few minor adjustments e.g. reduce the sugar amounts and it was perfect for our taste since we do not like a lot of sweet stuff.

Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture

Glazed sesame salmon

tbsp chilli sauce (we used sriracha)

tbsp sesame oil

tbsp rice wine

tsp ginger

salmon fillets

stir-fried vegetables

Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.

Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

Salmon fillet is marinated in teriyaki sauce with garlic, ginger and soy sauce, then baked in the oven with bok choy for an easy one pan dinner.

Salmon Teriyaki with Bok Choy One Pan Dinner

tbsp fresh ginger (grated)

garlic (minced)

salmon fillet

baby bok choy (halved

spring onions (for garnish)

sesame seeds (optional)

In a small bowl mix the teriyaki sauce, soy sauce, mirin, ginger and garlic. Take 4 tbsp of the marinade from the mix and pour over the salmon, let it marinate for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy and the glaze

Preheat the oven to 350F/180C.

Take the salmon fillet out of the marinade and arrange on a baking sheet together with bok choy. Brush the teriyaki marinade over bok choy and bake in the oven for 20 minutes.

While the salmon and the bok choy are cooking, put the remaining marinade in a small saucepan and bring to a boil until it thickens. Set aside.

Take the salmon and bok choy out of the oven, remove the bok choy to a serving plate. Change the oven setting to a broil/grill and move the oven rack closer to the element, then broil the salmon for 1-2 minutes for a caramelised top, watch closely!

Take the salmon out of the oven and brush the glaze over the salmon and bok choy, sprinkle with sliced spring onions and sesame seeds. Serve immediately with rice, noodles or on it&#39;s own for a low carb dinner.

We have a recipe very close to this, no mirin, but sesame oil. It’s delicious even on pork chops.

This would be the perfect dish to cook when I'm too tired or too lazy to make dinner! It's healthy, delicious and quick. Thanks for sharing! :)

Great blog - stunning pictures! I am definitely going to try this. I may even have a go with a fillet of sea trout as the season has just begun in Scotland, usually get them from The Fish Society but reckon they will be finding their way into the fishmongers from now until September time.

https://content.jwplatform.com/videos/T7Ec4lbC.mp4

Salmon fillet is marinated in teriyaki sauce withy garlic, ginger and soy sauce, then baked in the oven with bok choy for a one pan dinner.

Teriyaki Salmon with Bok Choy

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The most viewed salmon teriyaki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine