Description
This recipe for salmon teriyaki is seared salmon fillets coated in a homemade teriyaki sauce.
Ingredients
Scale
- 4 salmon fillets (approximately 4 ounces each)
- salt and pepper to taste
- cooking spray
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 1/2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons of honey
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Instructions
- Step: For the teriyaki sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Step: Mix the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
- Step: Heat the oil in a large pan over high heat. Season the salmon fillets with salt and pepper to taste. Place the salmon, skin side up in the pan and sear until a golden brown crust forms, about 5 minutes. Turn the salmon and cook for approximately 5 minutes on the other side, or until cooked through.
- Step: Pour the teriyaki sauce over the salmon. Add the sesame seeds and green onions and serve.
Notes
The teriyaki sauce can be made up to 3 days before you plan to use it or double batched and frozen. This dish is perfect served over steamed rice with a side of broccoli.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 225 kcal
- Sugar: 11 g
- Sodium: 556 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 62 mg
Keywords: salmon teriyaki, seared salmon, homemade teriyaki sauce, asian main course, quick dinner