Homemade Teriyaki Salmon is a breeze to throw together, and bursting with flavor. Even picky eaters will love this one!
Prep Time10 minutesminutes
Cook Time15 minutesminutes
Additional Time30 minutesminutes
Total Time55 minutesminutes
Ingredients
½cuplow sodium soy sauce
2tablespoonshoney
2tablespoonslemon juice
1tablespoonminced fresh garlic
2teaspoonscornstarch
1teaspoonminced fresh ginger
½teaspoonsalt
1teaspoonground black pepper
4skin-on salmon filets, about 2 inches thick
1tablespoonolive oil
Sliced green onions, optional garnish
Sesame seeds, optional garnish
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Instructions
In a large bowl or zip-top bag, mix together the soy sauce, honey, lemon juice, garlic, cornstarch, ginger, salt, and pepper. Add the salmon filets and gently toss to coat in the marinade. Cover or seal, and place in the refrigerator to marinate for at least 30 minutes or up to 8 hours.
Remove the salmon from the marinade and reserve the marinade for later (do not discard marinade).
Heat a large pan over medium-high heat, and add the olive oil. Fry each filet, skin-side-down, for 6 minutes. Flip the filets, and cook for another 3 to 4 minutes, until cooked through. Remove the filets from the pan and set aside. Cover to keep warm.
Add the cornstarch to the marinade and whisk to combine. Pour the marinade into the pan and let it simmer, stirring often, for about 3 minutes, or until it thickens to your liking.
Once the sauce has thickened, add the filets back to the pan and cook them top-side-down for one minute. Flip, and cook for one minute more. Remove from the heat.
Serve the salmon, garnished with chopped green onions and sesame seeds (if desired).
Notes
Storage: This teriyaki salmon can be stored in an airtight container in the refrigerator, for up to 3 days.