This teriyaki salmon is a tasty mix of sweet and salty flavors that you’ll love! It has a shiny glaze and perfectly cooked fish that melts in your mouth.
Honestly, I can hardly resist seconds when I make this! It pairs wonderfully with rice or veggies, making dinner feel special without too much fuss. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this dish, but you can use frozen salmon fillets if that’s what you have. Just be sure to thaw them properly. You can also substitute salmon with other fatty fish like trout or mackerel for similar results.
Soy Sauce: This is a crucial ingredient for the teriyaki sauce. If you’re avoiding soy, try tamari for a gluten-free option or coconut aminos for a sweeter, alternative flavor.
Mirin: This adds sweetness to the sauce. If you don’t have mirin, you can mix a bit of sugar with rice vinegar or use a splash of white wine with a bit of sugar instead.
Vegetables: I love using broccoli, mushrooms, and bell peppers for color and nutrition. Feel free to switch them up! Snap peas, bok choy, or any quick-cooking veggies would work well too.
How Do I Get Crispy Skin on My Salmon?
Crispy skin can really elevate your salmon dish! Here’s how to achieve that perfect crunch:
- Start with a dry fillet. Pat it with paper towels to remove excess moisture. This helps it crisp up in the pan.
- Make sure your skillet is hot before adding the salmon. Heat the oil until it shimmers but isn’t smoking.
- Place the salmon skin-side down and press gently with a spatula to ensure contact with the pan. This helps get the skin even crispier.
- Cook without moving for 4-5 minutes until the skin is browned and crispy before flipping.
Enjoy the satisfying texture, and remember, the skin can be left on or off based on your preference!
Delicious Savory Teriyaki Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 cup cooked white rice
- 1 cup broccoli florets
- 1/2 cup sliced mushrooms
- 1/2 red bell pepper, sliced (optional, for color and flavor)
- 2 tablespoons chopped green onions (for garnish)
- 1 tablespoon sesame seeds (for garnish)
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (optional; can substitute with water)
- 2 tablespoons brown sugar
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)
How Much Time Will You Need?
This easy and delicious recipe should take about 10 minutes for preparation and around 15 minutes for cooking, totaling around 25 minutes. A quick yet impressive dish for any weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Teriyaki Sauce:
Start by making the teriyaki sauce. In a small saucepan, mix together the soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. Warm the mixture over medium heat until it simmers gently, stirring occasionally until the sugar has dissolved.
2. Thicken the Sauce:
Once the sugar is dissolved, add the cornstarch slurry. Keep simmering for about 1-2 minutes until the sauce thickens nicely to a glaze. Set it aside once it’s done!
3. Cook the Vegetables:
In a skillet over medium-high heat, add a splash of oil. Toss in the broccoli, mushrooms, and sliced red bell pepper (if using). Stir-fry these veggies for about 4-5 minutes until they are tender-crisp. Once cooked, remove them from the skillet and keep them warm.
4. Cook the Salmon:
Next, pat the salmon fillets dry with a paper towel. Lightly season them with salt and pepper. Add a bit more oil to the skillet if needed, and carefully place the salmon skin-side down. Cook for about 4-5 minutes, allowing the skin to become crispy.
5. Flip and Glaze:
Flip the fillets gently and cook for another 3-4 minutes until the salmon is thoroughly cooked and flakes easily with a fork. Pour half of the teriyaki sauce over the salmon, letting it glaze for an additional 1-2 minutes.
6. Assemble the Dish:
It’s time to serve! Start by placing a bed of hot cooked white rice on each plate. Top it with a salmon fillet and arrange the sautéed vegetables on the side.
7. Final Touches:
Drizzle the remaining teriyaki sauce over the salmon and rice to add extra flavor. Finish off with a sprinkle of chopped green onions and sesame seeds.
8. Serve and Enjoy:
Enjoy your gorgeous and savory teriyaki salmon dish with a side of veggies and rice! It’s visually stunning and delicious!
Now you have a delectable meal ready to impress your family or friends—happy cooking!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to thaw it completely before cooking. The best way to do this is to place the frozen salmon in the fridge overnight or submerge it in a sealed plastic bag in cold water for a quicker thaw.
How Can I Make This Recipe Gluten-Free?
To make this teriyaki salmon gluten-free, swap regular soy sauce for a gluten-free version like tamari. You can also check your mirin for gluten-free options if needed.
What Vegetables Can I Use Instead of Broccoli?
You can easily customize the vegetables! Feel free to use snap peas, bok choy, asparagus, or bell peppers. Just keep in mind the cooking time as some veggies may require shorter or longer cooking times than broccoli.
How Should I Store Leftover Salmon?
Store any leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in a skillet over low heat or in the microwave, being careful not to overcook it.