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. Serve over rice or quinoa. Try one or more of these great side dishes for the Teriyaki salmon: Roasted Cauliflower with Orange-Balsamic Drizzle, Chinese Stir-Fry Green Beans, and Fresh Mango Salad.
Tailor To Your Taste
- Other ways to cook the salmon. 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
Make Ahead Teriyaki Salmon
- 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.
Teriyaki Salmon Recipe
- 2 salmon fillets (about 3/4-1 pound total)
- salt and pepper to taste
- GARNISH: sesame seeds, chopped green onion
- 1/4 cup soy (low sodium if you have)
- 1/4 cup water
- 3 tablespoon maple syrup or honey
- 1/2 teaspoon minced garlic (1 clove)
- 1/2 teaspoon grated ginger
- 1 tablespoon Sherry or Fortified Wine
- 1 teaspoon cornstarch
- MARINATE SALMON: (Optional) Mix together all marinade/glaze ingredients EXCEPT cornstarch in a microwavable measuring cup or bowl . Pour half of marinade in a ziploc bag. Set aside remaining marinade to make glaze. Add salmon to bag and marinate it for 20-30 minutes. If salmon has skin on one side, let it sit in marinade, flesh side down. You can skip the marinating step if you're in a rush.
- Preheat oven to 425F.
- ROAST SALMON: Place salmon fillets skin side down on pan foil-lined sprayed with oil. Sprinkle with salt and pepper. Roast salmon for about 10-12 minutes (rule of thumb is 10 minutes per inch of thickness) or until salmon is mostly opaque with some medium dark pink in middle, for medium rare.
- FINISH DISH: While salmon is roasting, whisk cornstarch into remaining marinade. Microwave on high for one minute until glaze has thickened. Stir. Taste and adjust seasonings if needed. Transfer salmon to serving plate (on top of rice if desired) by slipping spatula between salmon and skin to easily lift salmon off and separate from skin. Pour glaze over salmon (and rice if using). Sprinkle with sesame seeds and green onion. Serve immediately or at room temperature.
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