Delicious Teriyaki Salmon Recipe
Teriyaki Salmon - an easy, simple teriyaki salmon recipe made in a cast iron skillet - perfectly delicious and kid-friendly!
Ingredients
Teriyaki Sauce (see Notes for paleo option):
- 1 cup water
- ½ cup soy sauce I recommend Kikkoman
- 4 tablespoons brown sugar or coconut sugar
- 2 teaspoons garlic minced
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ½ - 1 teaspoon fresh ginger minced
- ¼ cup cold water
- 2 tablespoons cornstarch
Salmon:
- 6 salmon fillets 4oz each
- kosher salt and ground black pepper
- ½ tablespoon olive oil or avocado oil
Instructions
- Simmer Sauce: In medium saucepan, whisk together 1 cup water, ½ cup soy sauce, 4 tablespoons brown sugar, 2 teaspoons garlic, 1 teaspoon sesame oil, 1 teaspoon honey and ½ - 1 teaspoon fresh ginger. Bring to a simmer.
- Thicken Sauce: In a small bowl or mixing cup, add ¼ cup cold water and 2 tablespoons cornstarch. Whisk to combine and add slurry to saucepan. Whisk slowly but continuously while bringing sauce to a simmer. After a few minutes of simmering the sauce will start to thicken. Remove when it reaches your desired thickness - remember it will thicken more as it cools slightly.
- Reserve: Set aside about a ½ cup or so to brush onto the raw salmon and reserve the rest to be poured over the fully cooked salmon.
- Prep: Preheat oven to 400℉.
- Season Salmon: Pat 6 salmon fillets dry with paper towel. Sprinkle lightly with kosher salt and ground black pepper. Brush some teriyaki sauce on top of each piece of salmon.
- Sear Salmon: Place large cast iron skillet on the stove to bring to medium-high heat. Add ½ tablespoon olive oil; swirl to coat the pan. Sear salmon (skin-side up) for approx. 2-3 minutes or until there is a nice little char on them.
- Bake: Flip salmon so the skin-side is down and brush with more teriyaki sauce. Move to the oven (middle rack). Let cook 10-14 minutes (depending upon how thick your salmon is) or until it reaches an internal temperature of 140-145℉.
- Rest + Serve: Remove from oven and let rest 5 minutes. Brush with additional teriyaki sauce (as much or as little as you want) and serve immediately. You can top with more teriyaki sauce if you want! Serve with broccoli and brown rice.
Notes
- Paleo/Whole30 option: feel free to use this Paleo Teriyaki Sauce instead if you prefer and serve with easy cauliflower rice instead of regular rice!
- Serving: serve with some broccoli and brown rice for an easy, delicious meal!
- Salmon: I highly recommend using fresh, skin-on salmon for best results. You can use frozen, but ensure it is fully thawed and any excess moisture has been patted dry.
- Leftovers: store salmon leftovers in an airtight container in the refrigerator for up to 3 days.
- Teriyaki Sauce: you might have leftovers of the teriyaki sauce, depending upon how much people prefer on their salmon - store any leftovers in the refrigerator in an airtight container and use within 2 weeks.
Nutrition
Calories: 315kcal | Carbohydrates: 13g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1160mg | Potassium: 891mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 2mg
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