This teriyaki salmon is sweet, tangy, and oh-so-delicious! The tasty marinade gives the fish a lovely glaze that makes it look and taste amazing.
Cooking this salmon is easy and quick. I love to serve it over rice or with steamed veggies for a colorful meal. You’ll want to make this again and again! 😄
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best for this recipe. If you’re looking for budget-friendly options, try using frozen salmon. Just make sure to thaw it before cooking for even results.
Soy Sauce: Low-sodium soy sauce is my favorite for this dish. If you’re gluten-free, use tamari instead. Coconut aminos is another good alternative, offering less salt and a slightly sweeter taste.
Mirin: This Japanese rice wine adds sweetness. You can substitute it with a mix of white wine and a bit of sugar. If you need a non-alcoholic version, try using apple cider vinegar with a touch of sugar.
Sake: If you don’t have sake, dry white wine or even a splash of rice vinegar can work well. The idea is to keep that depth of flavor in the marinade.
Brown Sugar: Light or dark brown sugar adds a nice molasses flavor. You could also use honey or even maple syrup if you prefer a different sweetener.
How Do You Achieve the Perfect Glaze on the Salmon?
Getting that shiny, flavorful glaze is essential for a great teriyaki salmon. Follow these steps to make it shine:
- Marinate the salmon! This step allows the flavors to soak in. Reserve half of the marinade for glazing later.
- Cook the sauce on the stove until it simmers. This helps concentrate the flavors. If you want a thicker glaze, mix cornstarch with water and stir it into the simmering sauce.
- Brush the glaze over the salmon while it bakes to enhance the flavor. For a nice finish, add a layer of glaze after baking for a glossy look.
With these insights and techniques, you’ll have a wonderfully tasty teriyaki salmon meal that will impress everyone at your table!
How to Make Savory Teriyaki Salmon
Ingredients You’ll Need:
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- For the Marinade:
- 1/4 cup soy sauce (preferably low sodium)
- 3 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (or dry white wine as substitute)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- For the Glaze:
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
- For Serving:
- 2 cups cooked white jasmine rice or sushi rice
- Steamed broccoli florets
- Toasted sesame seeds, for garnish
- Thinly sliced green onions, for garnish
How Much Time Will You Need?
This savory teriyaki salmon takes about 15 minutes for prep and 12-15 minutes for baking. You’ll want an extra 15-30 minutes for marinating in the fridge. So, the total time is around 45-60 minutes. It’s a quick and delightful meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a small bowl, mix together the soy sauce, mirin, sake, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Stir well until the sugar dissolves completely. This delicious marinade will infuse the salmon with fantastic flavor!
2. Marinate the Salmon:
Place the salmon fillets in a shallow dish or resealable plastic bag. Pour about half of the teriyaki sauce over the salmon, making sure each fillet is well coated. Reserve the other half of the sauce for later. Let the salmon marinate in the refrigerator for 15 to 30 minutes. This step is key for flavor!
3. Preheat the Oven:
While the salmon is marinating, preheat your oven to 400°F (200°C). This ensures the salmon cooks evenly. Line a baking sheet with foil or parchment paper for easy cleanup.
4. Bake the Salmon:
Once marinated, take the salmon out and place it on the prepared baking sheet with the skin side down if the skin is still on. Brush some of the reserved teriyaki sauce over the top of each fillet. Bake for about 12-15 minutes. The salmon should be flaky and cooked through at this point—perfect!
5. Make the Glaze:
While the salmon is baking, pour the remaining marinade into a small saucepan. Bring it to a simmer over medium heat. If you want a thicker glaze, stir in the cornstarch mixed with water. Cook for an additional 2-3 minutes until the sauce thickens and has a glossy finish.
6. Glaze and Serve:
Once the salmon is done, carefully pour or brush the thickened teriyaki glaze over the top of the cooked salmon. Serve the teriyaki salmon over a bed of fluffy white rice with a side of steamed broccoli. It’s a balanced, colorful plate—delicious!
7. Garnish:
Finally, sprinkle toasted sesame seeds and thinly sliced green onions over the salmon for that wonderful finishing touch. Dig in and enjoy your savory teriyaki salmon!
This dish is full of flavor and perfect for a weeknight dinner or when you want to impress guests. Enjoy your culinary creation! 🍽️
Can I Substitute Different Types of Fish?
Absolutely! While salmon is the star of this recipe, you can use other fatty fish like trout or even chicken if you prefer. Just adjust the cooking time as needed, ensuring the protein is cooked through.
How Do I Store Leftover Teriyaki Salmon?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the salmon in the microwave or on the stove over low heat to maintain its moisture.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the marinade and marinate the salmon up to a day in advance. Just keep it covered in the refrigerator until you’re ready to bake it.
What Can I Serve with Teriyaki Salmon?
This dish pairs wonderfully with steamed rice and veggies, like broccoli. You could also serve it over a grain like quinoa or alongside a fresh salad for a lighter meal.
