Teriyaki sauce pairs perfectly with the rich flavor and silky texture of fresh salmon, which is the most loved fish in our house (and we’re not alone!). The broiler creates a beautiful glaze on the fish and caramelizes the exterior, protecting the moist, flaky, tender interior of the fish. And you can make your own teriyaki sauce in just 10 minutes with some simple Asian pantry ingredients!
Try pairing this with Japanese Miso Eggplant, Yaki Udon, or Simple Stir-Fried Broccoli.
Homemade Teriyaki Sauce Ingredients
This teriyaki sauce comes together in minutes. The ingredients you need (and, in my opinion, should always have on hand!) are:
- Garlic – For a little sharp, spicy bite.
- Ginger – Also adds heat and that fresh gingery zing.
- Vegetable oil – Fat adds flavor, and the oil helps emulsify the sauce.
- Soy sauce – Adds the salty taste that is at the core of teriyaki sauce. I like to use less-sodium soy sauce in my teriyaki sauce to cut down the salt a bit.
- Brown sugar – For a caramelly sweetness
- Cornstarch – To thicken the glaze
- Mirin – A low alcohol and slightly sweet rice wine used in Japanese cooking. It can be purchased at supermarkets with a good Asian ingredient inventory, Asian specialty stores, or you can buy mirin online. Sub in sake or half the amount of rice vinegar if you can’t find mirin.
Teriyaki Salmon: Rich, flaky salmon is a perfect base for that much-loved slightly sweet and salty Japanese glaze.Tweet This
How Long to Marinate Salmon?
If you even have 20 minutes for the fish to marinate, that will allow it to absorb great flavor for the marinade. Optimally you will marinate the salmon in the teriyaki sauce for 1 to 2 hours. Don’t marinate the fish for more than 12 hours, or the marinade will start to break down the protein in the fish, and it might make the salmon’s texture mushy.
How to Make Salmon Teriyaki
- Make the marinade: Stir together the garlic, ginger, vegetable oil, soy sauce, brown sugar, cornstarch, and mirin, if using, in a small bowl.
- Marinate the salmon: Place the salmon fillets in a bakng sheet, and pour the marinade over the salmon, making sure it coats the fish evenly. Refrigerate for 1 to 2 hours.
- Cook the salmon: Broil the salmon for 8 to 10 minutes until cooked through to your liking.
- Serve: Sprinkle over the sesame seeds if using.
What Goes Well With Teriyaki Salmon?
Rice, of course! White rice, brown rice, maybe even cilantro lime rice. I also paired it with sautéed Swiss chard for a great pop of color, texture, and nutrition.
You can also try Asian Napa Cabbage Slaw, Chili Crunch Brussels Sprouts, Japanese Cucumber Salad, and Soy Glazed Sugar Snap Peas.
Other Asian Salmon Recipes
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- 1 tablespoon minced garlic
- 2 tablespoons peeled and minced fresh ginger
- 2 teaspoons vegetable oil
- ⅔ cup less-sodium soy sauce
- 2 tablespoons water
- ¼ cup brown sugar
- 1 teaspoon cornstarch
- 3 tablespoons mirin (optional; you can also use 1 ½ teaspoons rice vinegar)
- 4 (6-ounce) salmon fillets
- Toasted sesame seeds (optional)
- Stir together the garlic, ginger, vegetable oil, soy sauce, brown sugar, cornstarch, and mirin, if using, in a small bowl.
- Lightly oil or spray a baking dish large enough to hold the salmon filets in a single layer. Place the salmon fillets on the sheet, skin-side down if there is skin, and pour the marinade evenly over the salmon, making sure it coats the fish evenly. Refrigerate for 1 to 2 hours.
- Preheat the broiler. Broil the salmon for 8 to 10 minutes until the middle looks fairly opaque when you gently insert a fork into the middle of one of the thickest pieces. Remove from the oven and allow to sit for one more minute before serving. Sprinkle over the sesame seeds if using.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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Would it taste better if honey was added? https://www.tdchinges.com/