Teriyaki Salmon Recipe
This Teriyaki Salmon is a quick, flavorful dinner that feels like a special occasion!
Servings: 4 servings
Ingredients
- 4 6 oz skinless salmon fillets
- 1 green onion, chopped optional
- 1/2 tsp sesame seeds optional
- 6 - 8 tbsp low-sodium soy sauce
- 8 tbsp water divided
- 3 tbsp honey
- 2 tbsp packed light brown sugar
- 1 tbsp minced garlic (about 3 cloves)
- 1 tbsp minced peeled fresh ginger
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp cornstarch
Instructions
- In a medium bowl, combine the low-sodium soy sauce, 4 tablespoons of water, honey, brown sugar, minced garlic, minced ginger, and lemon juice. Whisk until well combined and the sugar is dissolved.
- In a small bowl, mix the cornstarch with the remaining 4 tablespoons of water until smooth. Add this mixture to the teriyaki sauce and whisk again.
- Heat a large skillet over medium-high heat. Once hot, add the salmon fillets to the pan, skin-side down (if they had skin). Cook for about 4-5 minutes without moving them, allowing a golden crust to form.
- Gently flip the salmon fillets and pour the teriyaki sauce over them. Reduce the heat to medium and let the sauce simmer for about 4-5 minutes, spooning the sauce over the salmon occasionally.
- Once the salmon is cooked through and flakes easily with a fork, remove it from the heat. Serve immediately, garnished with chopped green onion and sesame seeds if desired.
Equipment
- Large skillet or frying pan
- Measuring spoons
- Whisk
- Spatula or tongs
- Small Bowl
Notes
- You can prepare the teriyaki sauce a day ahead and store it in the refrigerator.
- Leftover cooked salmon can be stored in an airtight container in the fridge for up to three days.
- For a vegan option, replace honey with maple syrup.