Teriyaki Salmon
Teriyaki salmon is a delicious Japanese-inspired dish featuring tender salmon fillets glazed in a sweet and savoury teriyaki sauce. The sauce, made from soy sauce, mirin, and sugar, caramelizes during cooking, creating a flavourful crust on the fish. This dish is perfect for a quick and healthy meal, offering a balance of rich flavour and nutritious ingredients. It's often served with rice and vegetables for a complete and satisfying meal.
Here's how its made
To make teriyaki salmon, start by mixing soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, minced garlic, and chilli flakes to create the marinade. Coat the salmon with the marinade and let it sit for 10-15 minutes to absorb the flavours. Heat oil in a pan over medium-high heat, then place the salmon skin-side down. Cook for 3-5 minutes per side, reducing the heat to medium, until the salmon reaches an internal temperature of 145°F.
While the salmon cooks, simmer the remaining teriyaki sauce in a small pan over medium heat for 1-3 minutes, making sure not to burn it. Once the salmon is cooked, pour the simmered sauce over the fillets and garnish with green onions and sesame seeds. Serve the teriyaki salmon over jasmine rice with a side of steamed broccoli, seaweed sheets, and an optional drizzle of kewpie mayo for added flavour.
Cooking the Salmon
Baked: takes a little longer to cook, less charring action.
Pan-seared: my preferred method because of the direct heat contact. Gets a nice crispy skin (if you enjoy eating it) and helps get a nice char/sear for that smoky flavour and deep colour. This is my favourite pan for searing salmon and other proteins.
Air-fryer: This is somewhere between baked and fried- great method if you're new to cooking salmon or want it to cook quickly and stay tender and moist. This Is my favourite air fryer to get my salmon juicy and crispy.
What to pair it with
Serve teriyaki salmon over a bed of fluffy jasmine rice to soak up the rich, flavorful sauce. Pair it with steamed broccoli for a light and nutritious side, and add a few sheets of seaweed for extra umami. For a creamy touch, drizzle with kewpie mayo and garnish with green onions and sesame seeds. When I have a little extra time, I love whipping up a spicy tangy asian style cucumber salad to pair with this dish as well.
Leftovers
Have fun with the leftovers by flaking up the salmon, drizzle with kewpie mayo and mix it all together like you would for a sushi bake. The scoop the mixture into seaweed sheets and enjoy for a quick and delicious lunch that doesn't even need reheating!
This teriyaki salmon is marinated in a sweet and savoury sauce, then cooked to perfection, then drizzled in the teriyaki glaze. Served over fluffy white rice and paired with vibrant steamed broccoli, it’s a balanced and satisfying meal perfect for your weekly rotation.
- 1/4 cup soy sauce
- 4 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tsp sesame oil
- 2 garlic cloves
- 1/2 tsp Chili flakes
- 2-3 Salmon portions
- Green onions
- Sesame seeds
- Seaweed sheets
- Steamed broccoli
- Jasmine rice
- Make the teriyaki marinade by combining soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, minced garlic and chilli flakes.
- Add 3-4 tbsp of the teriyaki mixture over the salmon and let this marinate for at least 10-15 minutes.
- Heat up a large shallow pan on medium high heat and add in 2-3 tbsp oil. Once the oil is hot, place the salmon in the pan cooking the skin side first and reduce the heat to medium. Cook for about 3-5 minutes per side depending on the thickness of the salmon or until it reaches an internal temperature of at least 145°F. Optionally season the the top of the salmon with black pepper.
- Simmer the reaming teriyaki sauce in a small pan on medium heat for 1-3 minutes. Do not aggressively boil or cook on a high heat as doing so will burn the sauce.
- Pour the simmered teriyaki sauce over the cooked salmon and garnish with green onion and sesame seeds. Serve over jasmine rice with a side of steamed broccoli, seaweed sheets and optionally a drizzle of kelpie mayo.