Teriyaki Salmon has a sweet, sticky garlicky, gingery glaze that pairs perfectly with salmon. Top with sesame seeds and green onion for a delicious, elegant dish.
I forgot how good teriyaki sauce can be. The extra time for marinating with it is worth it I think, but if you’re in a rush, you can skip it and just make half the quantity. There’s no need to go on and on about this dish. Suffice it to say it’s easy, it looks beautiful and it tastes great. And you can cook the salmon any way you want.
Tailor To Your Taste
- The recipe below calls for roasting the salmon. You can also:
- Use a sous vide method. Marinate salmon for 30 minutes (add a teaspoon or two of olive oil). Sprinkle with salt. Sous Vide at 130-132F with the following timing: if salmon is 1/2-1 inch thick, cook minimum 20 minutes, maximum 30 minutes; if salmon is 1-2 inches thick, cook minimum 30 minutes, maximum 40 minutes. When finished, remove skin from salmon, our on glaze and add garnishes.
- Grill salmon, skin side down on medium high for 10-13 minutes, basting with glaze. Add garnishes.
- Skip the marinating step
- Use bottled Teriyaki sauce
- The salmon can be served cold or at room temperature. Make earlier in day or a day ahead, cool it then keep in the fridge. Bring to room temperature before serving. Sprinkle sesame seeds and green onion before serving.
Here are a few other salmon recipes you might enjoy:
Canadian Maple Planked Salmon get the recipe
Sous Vide Salmon with Lemon Caper Sauce get the recipe
Warm Salmon Salad with Spicy Tomato Citrus Sauce get the recipe