Description
Teriyaki Salmon – an easy, simple teriyaki salmon recipe made in a cast iron skillet – perfectly delicious and kid-friendly!
Ingredients
Scale
- 1 cup water
- ½ cup soy sauce
- 4 tablespoons brown sugar or coconut sugar
- 2 teaspoons garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ½ – 1 teaspoon fresh ginger, minced
- ¼ cup cold water
- 2 tablespoons cornstarch
- 6 salmon fillets (4oz each)
- kosher salt and ground black pepper
- ½ tablespoon olive oil or avocado oil
Instructions
- Simmer Sauce: In medium saucepan, whisk together 1 cup water, ½ cup soy sauce, 4 tablespoons brown sugar, 2 teaspoons garlic, 1 teaspoon sesame oil, 1 teaspoon honey and ½ – 1 teaspoon fresh ginger. Bring to a simmer.
- Thicken Sauce: In a small bowl or mixing cup, add ¼ cup cold water and 2 tablespoons cornstarch. Whisk to combine and add slurry to saucepan. Whisk slowly but continuously while bringing sauce to a simmer. Remove when it reaches your desired thickness.
- Reserve: Set aside about a ½ cup or so to brush onto the raw salmon and reserve the rest to be poured over the fully cooked salmon.
- Prep: Preheat oven to 400℉.
- Season Salmon: Pat 6 salmon fillets dry with paper towel. Sprinkle lightly with kosher salt and ground black pepper. Brush some teriyaki sauce on top of each piece of salmon.
- Sear Salmon: Place large cast iron skillet on the stove to bring to medium-high heat. Add ½ tablespoon olive oil; swirl to coat the pan. Sear salmon (skin-side up) for approx. 2-3 minutes or until there is a nice little char on them.
- Bake: Flip salmon so the skin-side is down and brush with more teriyaki sauce. Move to the oven (middle rack). Let cook 10-14 minutes (depending upon how thick your salmon is) or until it reaches an internal temperature of 140-145℉.
- Rest + Serve: Remove from oven and let rest 5 minutes. Brush with additional teriyaki sauce (as much or as little as you want) and serve immediately.
Notes
Paleo/Whole30 option: use Paleo Teriyaki Sauce and serve with cauliflower rice. Store salmon leftovers in an airtight container in the refrigerator for up to 3 days; store leftover sauce for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 315 kcal
- Sugar: 9 g
- Sodium: 1160 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.2 g
- Protein: 36 g
- Cholesterol: 94 mg
Keywords: teriyaki salmon, cast iron skillet, kid-friendly, easy dinner, salmon fillets