Teriyaki Salmon
Crispy-skinned salmon fillets glazed with homemade teriyaki sauce. Sweet, savory, and stunning — 20 minutes from start to finish.
🕐 Prep 10m🔥 Cook 10m🍽️ Serves 4🌶️ Seafood● easy⚡ 420 kcal
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Ingredients
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4 fillets (6 oz each)Salmon filletsskin on
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¼ cupSoy sauce
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3 tbspHoney
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2 tbspRice vinegarsub: apple cider vinegar
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1 tbspFresh gingergrated
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2 clovesGarlicminced
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1 tspCornstarchmixed with 1 tbsp water
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1 tbspVegetable oil
Method
1
Make Marinade
Whisk soy sauce, honey, vinegar, ginger, and garlic. Reserve ¼ cup for glaze. Marinate salmon in the rest for 10-15 min.
2
Sear Salmon
Heat oil in nonstick skillet over medium-high. Remove salmon from marinade, pat dry. Place skin-side down. Cook 4 min.
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3
Flip & Cook
Flip salmon. Cook 3 min more until internal temp reaches 125-130°F for medium.
4
Make Glaze
Pour reserved marinade into skillet around the fish. Add cornstarch slurry. Simmer 1 min until thickened.
5
Serve
Plate salmon skin-side up. Spoon glaze over. Top with sesame seeds and scallions.
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Rate This Recipe
4.8 ★ from 234 cooks
Nutrition Per Serving
Calories420 kcal
Protein38g
Carbs14g
Fat22g
Sodium650mg
Fiber0g
💡 Pro Tips
💡 Pat salmon dry before searing — moisture is the enemy of crispy skin.
💡 Don't marinate longer than 15 min — the acid starts cooking the fish.
💡 Press the fillet down with a spatula for the first 30 seconds to ensure full skin contact.
🔬 Diet Adaptations
Gluten-FreeUse tamari.
Low-SugarReplace honey with monk fruit syrup.
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