Description
A flavorful and tender teriyaki-glazed salmon fillet, perfectly baked or pan-seared and served with a rich, savory-sweet sauce.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- In a small bowl, mix cornstarch and water until smooth. Stir into the sauce and cook for 1-2 minutes until thickened. Remove from heat.
- Place salmon fillets in a shallow dish or zip-top bag and pour half of the teriyaki sauce over them. Marinate for 15–30 minutes in the refrigerator.
- Preheat oven to 400°F (200°C) or heat a nonstick skillet over medium heat.
- If baking, place salmon on a lined baking sheet and bake for 12–15 minutes or until salmon flakes easily. If pan-searing, cook salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes.
- Brush cooked salmon with remaining teriyaki sauce and garnish with sesame seeds and green onions if desired.
- Serve immediately with rice or vegetables.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Marinating longer enhances the flavor, but avoid over-marinating.
- This dish pairs well with steamed rice and stir-fried vegetables.