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Rolling Sauce

Teriyaki Salmon

Pan-seared salmon glazed in a sweet, salty homemade teriyaki sauce made right in the same skillet — tastes like a restaurant dish, ready in one pan.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 22 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

For the Salmon
  • - 4 salmon fillets about 6 oz / 170 g each
  • - 1 tbsp vegetable oil
For the Teriyaki Sauce
  • - 1/4 cup 60 ml soy sauce
  • - 2 tbsp honey or brown sugar
  • - 1 tbsp rice vinegar
  • - 1 tsp sesame oil
  • - 2 cloves garlic minced
  • - 1 tsp fresh ginger grated
  • - 1 tsp cornstarch mixed with 1 tbsp water
For Garnish
  • - sliced green onions
  • - sesame seeds

Method
 

  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the salmon fillets skin-side down (if using skin-on) and cook for 4-5 minutes, until browned.
  3. Flip and cook for another 2-3 minutes, then remove the salmon from the pan and set aside.
  4. In the same skillet, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
  5. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and turns glossy.
  6. Return the salmon to the pan and spoon the sauce over each fillet. Cook for another minute to heat through.
  7. Garnish with green onions and sesame seeds.

Notes

  • Storage: Keeps in an airtight container in the fridge for up to 2 days.
  • Make ahead: The sauce ingredients (minus the cornstarch slurry) can be measured and combined ahead of time for a faster cook.
  • Swap: Add a teaspoon of orange or pineapple juice to the sauce for a fruitier note, or a squeeze of sriracha for heat.