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Salmon is something I am trying to incorporate more into my diet. It’s rich in Omega-3 fatty acids, a great source of protein (and potassium), high in B vitamins, loaded with Selenium and the list goes on and on. I’m always trying to find new flavor combinations and this Easy Teriyaki Salmon Recipe is absolutely delicious!
How do you make teriyaki sauce from scratch?
We are using this mixture for both the marinade and later, to create a finishing sauce. The ingredients include:
- low sodium soy sauce (or liquid aminos)
- rice wine vinegar
- sesame oil
Take a small amount of the marinade mixture and place it into a zip lock bag with your salmon for about 30 minutes.
How do you make a teriyaki SAUCE?
To the above mixture, add a slurry made from arrowroot powder (or cornstarch) and water. Whisk to combine. Bring the reserved marinade to a simmer in a small saucepan and add the arrowroot mixture. Whisk until it starts to thicken. Remove from heat.
How to pan fry salmon (plus a few tips)
Add oil to a skillet over medium heat and place salmon skin side down first and let it crisp up. It’s much easier to flip. About 3 to 4 minutes per side, depending on the thickness. Flip and repeat.
FREQUENTLY ASKED QUESTIONS ABOUT SALMON:
How can you tell when salmon is done cooking? What temp should Salmon be cooked?
The best way is to press the salmon with your finger. If the salmon starts to flake or separate, it’s done cooking. You can also use a digital thermometer and it’s cooked once it reached 145 degrees.
Can (or should) you eat the skin?
This is a matter of preference. I would consider the sourcing and quality of the fish, but it you decide to remove it, it’s very easy to do so after cooking.
How to thaw frozen salmon before cooking
If you have purchased frozen salmon, simply allow it to thaw frozen in your refrigerator overnight and pat dry with paper towels. While you can cook fish from its frozen state, I wouldn’t recommend it. The texture is not quite the same.
To thicken the sauce, I made a simple slurry which is nothing more than arrowroot powder (or cornstarch) mixed with water. Add the sauce to the pan and reduce until thickened. This should take literally just a few minutes.
Serve your Teriyaki Salmon over white rice (I’m using Jasmine Rice – my favorite) and alongside your favorite veggies. I love a broccoli, cauliflower and carrot mix. Top the salmon with some of the sauce (don’t go overboard here) and a few sesame seeds (black, white (or both). Add green onions (also known as scallions) cut on a bias for garnish.
It’s so flaky and delicious, I really think you’ll love it!
Did you make my Easy Teriyaki Salmon Recipe? Leave me a comment below and let me know what you thought. You can also tag me on Instagram @aimee_stock. I love seeing what you come up with!
Easy Teriyaki Salmon Recipe
- Non-Stick Skillet
- Small Sauce Pan
- 1 1/2 tsp Oil
- 2 Salmon Filets
FOR THE MARINADE/SAUCE:
- 1/2 tsp Garlic minced
- 1/8 tsp Ginger grated fresh or powder, to taste
- 1/4 c Soy Sauce
- 1 1/2 tsp Rice Wine Vinegar
- 1 1/2 tsp Sesame Oil
FOR THE SLURRY:
- 1 1/2 tsp Arrowroot Powder or Cornstarch
- 1 1/2 tsp Water
- Green Onions (Scallions)
- Sesame Seeds
- White, Brown or Cauliflower Rice
MAKE THE MARINADE/SAUCE:
- Whisk together the marinade/sauce,
- Add the salmon to a zip lock bag along with about a quarter or so of the marinade for about 15 to 30 minutes.. Reserve the remaining marinade to make the finishing sauce.
TO COOK THE SALMON:
- Heat the oil over medium high heat and once hot, add the salmon skin side down first. Cook 3-5 minutes per side. The salmon should flake easily with a fork and/or test 145 degrees on a thermometer.
MAKE THE SAUCE:
- While the salmon is cooking, bring the reserved marinade to a simmer.
- Whisk the cornstarch and water, adding it to the simmering marinade. Continue to whisk until desired thickness is achieved.
- Serve the salmon over rice and with steamed vegetables, if desired.
- Spoon a small amount of sauce over the salmon.
- Garnish with sesame seeds and green onions.