Teriyaki Salmon requires only a few ingredients and minimal effort but packs fantastic flavor. Moist and tender with a sweet and savory glaze, it’s sure to be a dinner hit!
As I went through my content schedule today, I realized that all the recipes I have planned for our Christmas series are meat and desserts, so I thought I’d revamp this Teriyaki Salmon I first published on the blog in 2015 and include it for variety.
A sweet and savory salmon is a great dish to wow your holiday guests with minimal effort. It requires a few ingredients, is ready in minutes, and delivers amazing flavor. Plus, it’s rich in beneficial omega-3 fatty acids for heart health. Win, win!
Homemade teriyaki sauce is made of four simple ingredients: soy sauce, mirin, sake, and sugar. I like to add grated ginger and minced garlic to the marinade for extra depth of flavor. You can also add dried red pepper flakes or minced fresh chili peppers for a kick of heat. The ratio below is a good base point you can scale depending on what you need.
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
How to Cook Salmon
The marinated fish fillets can be cooked in three ways, on the stovetop, in an oven, or hot grill.
Pan-Fried On Stovetop
- Drain the fish, reserving the marinade.
- Heat about one tablespoon of canola oil in a large frying pan over medium heat until hot. Add the salmon to a single layer and cook for 2 to 3 minutes.
- Add the reserved marinade and cook for another 1 to 2 minutes or until salmon fillets are opaque halfway up the sides.
- Using a spatula, gently turn over the fillets on the other side. Continue to cook, basting regularly with the sauce, for about 3 to 4 minutes or just until opaque and begins to flake with a fork easily
- Remove from pan and transfer to a serving platter. Garnish with toasted sesame seeds and chopped green onions, if desired.
Baked In The Oven
- Lightly grease a baking sheet and set aside. Drain salmon, reserving marinade.
- Arrange salmon in a single on the prepared baking sheet and bake in a 400 F oven for about 12 to 15 minutes or just until opaque and begins to flake with a fork easily.
- In a saucepan over medium heat, add reserved marinade and bring to a boil. Lower heat and continue to simmer for about 3 to 5 minutes or until sauce is thickened.
- Remove the salmon from the oven and liberally brush with the reduced sauce. Sprinkle with toasted sesame seeds and chopped onions, if desired.
Grilled On Hot Grill
- Prepare marinade. In a saucepan over medium heat, bring to a boil. Lower heat and simmer until thickened and reduced.
- Preheat a grill to high and brush the grill grates with oil.
- Pat the fillets dry and season with salt and pepper to taste.
- Place salmon a single layer on the hot grates. Grill, basting occasionally with the sauce, for about 3 to 5 minutes on each side or just until opaque and begins to flake easily with a fork.
Serving suggestions
- Steamed rice pairs well with moist and flaky fish, making a great canvas for sweet and savory sauce. Other starches like quinoa, roasted potatoes, and egg noodles are also great options.
Storage and reheating instructions
- As the fish tends to dry out when reheated, I prefer repurposing leftovers and using them cold for salads or sandwich wraps.
- To reheat, place in a baking dish, add a splash of water for moisture, wrap loosely with foil, and warm slowly at 275 F for about 10 to 15 minutes or until the internal temperature reads 165 F.
