THIS RECIPE FOR SALMON TERIYAKI IS SEARED SALMON FILLETS COVERED WITH A HOMEMADE TERIYAKI SAUCE AND FINISHED OFF WITH SESAME SEEDS. AN EASY AND HEALTHY DINNER THAT TASTES LIKE IT CAME FROM A RESTAURANT!
I can’t take credit for this recipe for salmon teriyaki. It’s actually something my mom has been making for years, except she uses a store bought sauce. Salmon is a favorite in my household, one of my twins requests it all the time. Flaky and tender fish with sweet and savory teriyaki sauce – how could you go wrong? I always order salmon teriyaki when I go to restaurants, so I’m so happy that it’s super simple to make at home.
This recipe starts with the teriyaki sauce – it takes about 5 minutes to make and uses basic ingredients that you probably already have in the house. This teriyaki sauce is great for stir fry too. After you’ve got the sauce made, place the salmon in a pan and sear it on both sides to a golden brown. It’s really worth the extra cooking time to sear the fish; the outside gets crispy and the inside stays tender for an awesome texture contrast. Pour the teriyaki sauce over the salmon, and dinner is served!
This salmon teriyaki is a quick meal to make, it’s ready in about 20 minutes. The teriyaki sauce can be made up to 3 days before you plan to use it. Or you can make a double batch and put some in the freezer for next time.
This recipe is perfect served over steamed rice with a side of broccoli for an easy weeknight dinner, but is elegant enough to serve to company. The sesame seeds and green onion are the perfect finishing touches that make this dish taste like it came straight out of a Japanese restaurant. I try and use a high quality fresh salmon here, it really makes a difference in the final dish.
- 4 salmon fillets (approximately 4 ounces each)
- salt and pepper to taste
- cooking spray
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
- For the teriyaki sauce:
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 1/2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons of honey
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 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.