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To make Minute Teriyaki Salmon, you will need: - 2 salmon fillets (about 6 oz each) - 1/4 cup soy sauce (low sodium recommended) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 teaspoons grated fresh ginger - 2 cloves garlic, minced - 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening) - 1 tablespoon sesame seeds (for garnish) - 2 green onions, chopped (for garnish) You will find these tools helpful: - A small bowl for mixing the marinade - A whisk for blending ingredients - A shallow dish for marinating the salmon - A large non-stick skillet or cast-iron skillet - A spatula for flipping the salmon You can easily swap some ingredients if needed: - Use maple syrup instead of honey for a vegan option. - Swap rice vinegar with apple cider vinegar if that's what you have. - If you lack sesame oil, use olive oil for cooking. - You can try using ginger powder instead of fresh ginger if you’re in a pinch. - For a different taste, substitute soy sauce with tamari for a gluten-free option. {{ingredient_image_1}} To start, grab a small bowl. In it, mix together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. This blend makes your teriyaki marinade. Whisk it well until combined. Next, take the salmon fillets and place them in a shallow dish. Pour the marinade over the salmon. Make sure each piece is coated well. Let the salmon marinate for about 10 minutes. This step adds great flavor. Now, let’s cook the salmon. First, heat a large non-stick skillet over medium-high heat. Once hot, take the salmon out of the marinade. Keep the marinade for later. Place the salmon fillets skin-side down in the skillet. Cook for about 4 minutes. Do not move them during this time. This helps the skin crisp up. After 4 minutes, carefully flip the fillets over. Lower the heat to medium. Pour the reserved marinade over the salmon. Cook for another 3 to 4 minutes. Baste the salmon with the sauce as it cooks. If you like a thicker sauce, mix the cornstarch with water. Stir it in now and let it simmer for about a minute. Your salmon is ready when it flakes easily. Once cooked, take the salmon out of the skillet. It’s time to garnish. Sprinkle sesame seeds over the top. Then, add chopped green onions for a fresh touch. Serve the salmon on a plate with some rice or veggies. Enjoy your tasty, quick meal! To get the best texture in your salmon, start with fresh fillets. Look for bright, moist pieces. When cooking, use a hot skillet. This helps create a crispy skin. Cook the salmon skin-side down first. This makes it easier to flip. The salmon should flake easily when done. If you want a softer texture, cook it less. This teriyaki sauce is sweet and salty. You can change the flavor to fit your taste. If you like it sweeter, add more honey. For more saltiness, use a bit more soy sauce. If you want a tangy kick, add more rice vinegar. Taste the marinade before using it. Adjust it as you like to make it perfect for you. Marinating the salmon is key to great flavor. Ten minutes works well for a quick meal. If you have more time, marinate for up to 30 minutes. This gives the salmon a deeper flavor. Just don’t marinate too long, or the fish can become too salty. Always cover the salmon when marinating to keep it fresh. Pro Tips Marinate Longer for Extra Flavor: If time allows, marinate the salmon for up to 30 minutes to enhance the flavor profile even more. Check for Freshness: Ensure you're using fresh salmon fillets for the best taste and texture; look for a vibrant color and a clean smell. Use a Meat Thermometer: For perfect doneness, use a meat thermometer; salmon should reach an internal temperature of 145°F (63°C). Serve with Sides: Pair the teriyaki salmon with steamed rice and vegetables for a complete meal that balances flavors and textures. {{image_2}} You can make this dish even better by adding vegetables. Broccoli, bell peppers, or snap peas work well. Chop them into bite-sized pieces. Toss them in the marinade with the salmon. You can also sauté them in the skillet before cooking the salmon. This way, you get a colorful and healthy meal. If you want a change from salmon, try chicken or tofu. Chicken thighs or breasts also absorb the teriyaki sauce well. If you prefer tofu, use firm or extra-firm tofu. Press it to remove excess water. Cut it into cubes and marinate just like salmon. Cook it in the same way for a tasty twist. You can switch up the sauce to change the flavor. Try teriyaki sauce with a dash of sriracha for spice. You can also use honey soy sauce for a sweeter taste. If you like citrus, add a splash of orange juice. These small changes can give your dish a new life. After you enjoy your teriyaki salmon, store any leftovers in an airtight container. Keep it in the fridge. It will stay fresh for about two days. For the best taste, eat it soon. Make sure the salmon is cool before sealing it. To reheat your salmon, use the oven or a skillet. Preheat your oven to 350°F (175°C). Place the salmon on a baking sheet and cover it with foil. Heat for about 10-15 minutes. If you prefer a skillet, warm it on medium heat. Add a splash of water to keep it moist. Cook for about 5 minutes, flipping halfway through. If you want to save the salmon for later, freezing is a great option. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible. The salmon can last up to three months in the freezer. To use, thaw it in the fridge overnight before reheating. Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight or run it under cold water. Once it’s thawed, pat it dry before marinating. This helps the marinade stick better. You have many tasty options to pair with teriyaki salmon. Some favorites include: - Steamed rice - Quinoa - Sautéed vegetables - A fresh green salad - Noodles These sides add color and flavor to your meal. They also balance the sweet and salty notes of the teriyaki sauce. To check if the salmon is done, look for a few signs. The fish should flake easily with a fork. The color should change from a deep pink to a lighter shade. If you have a food thermometer, the internal temperature should reach 145°F. This means it’s safe to eat and still juicy! This guide covered everything you need for teriyaki salmon. We discussed key ingredients, recommended tools, and simple substitutions. You learned step-by-step instructions for marinating, cooking, and serving the salmon. Tips for perfect texture and flavor added more depth. We explored various ways to add veggies and other proteins. Lastly, we shared storage tips to keep your leftovers fresh. In conclusion, cooking teriyaki salmon is simple and fun. With practice, you will impress anyone at your table. Enjoy experimenting with flavors and enjoy your dish!

Quick Teriyaki Salmon Delight

A quick and easy recipe for delicious teriyaki salmon, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 fillets salmon (about 6 oz each)
  • 0.25 cup soy sauce (low sodium recommended)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions chopped (for garnish)

Instructions
 

  • In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. This will be your teriyaki marinade.
  • Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for about 10 minutes.
  • Preheat a large non-stick skillet or cast-iron skillet over medium-high heat.
  • Remove the salmon from the marinade (reserve the marinade) and place the fillets skin-side down in the hot skillet. Cook for about 4 minutes without moving them, allowing the skin to crisp up.
  • Carefully flip the salmon fillets and reduce the heat to medium. Pour the reserved marinade over the fillets. Cook for another 3-4 minutes, basting the salmon with the sauce as it cooks.
  • If you want a thicker sauce, stir in the cornstarch mixture at this point and let it simmer for an additional minute until thickened.
  • Once cooked to your desired doneness (the salmon should flake easily), remove from heat.
  • Garnish with sesame seeds and chopped green onions before serving.

Notes

For a thicker sauce, add the cornstarch mixture.
Keyword dinner, easy, quick, salmon, teriyaki