Teriyaki Glazed Salmon

A delicious and simple teriyaki salmon recipe ready in under an hour.

Course Main Course, Main Dish

Cuisine Asian

Prep Time 10

Cook Time 5

Marinate Time 30

Total Time 45

Servings people

Calories 96kcal

Mix soy sauce, honey, lemon juice, sesame oil, ginger, and garlic in a medium bowl.
Pour half of the sauce in a small saucepan and the remainder in a resealable plastic bag. Place salmon into the marinade in the bag. Squeeze air out of the bag, seal, and marinate the salmon for at least 30 minutes to 2 hours.
When ready to cook, remove salmon from the bag and discard the used marinade.
Bring the reserved marinade in the saucepan to a simmer. Add cornstarch and water to a small bowl and whisk to combine, then whisk the cornstarch mixture into the marinade and simmer until thickened.
Meanwhile, heat olive oil in a large skillet set over medium-high heat. Add salmon filets skin-side down, pressing down on the fish with a spatula for 10 seconds. Reduce heat to medium and cook 4 to 5 minutes, until skin is crispy. Carefully flip the salmon and cook for about 1 minute, until golden brown and the edges are opaque (internal temp 120-130 degrees F).
Transfer salmon to a serving plate and brush tops with warm marinade.
Serve immediately garnished with green onions and sesame seeds, if desired. Serve with rice and broccoli.

SUBSTITUTIONS

Olive Oil: You can substitute with avocado oil, although other oils are not recommended.
Cornstarch: You can substitute with Arrowroot or Tapioca Starch, if needed.

STORAGE

This recipe tastes best when served fresh. You can store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat in the oven.