Enjoy a quick, delicious Japanese-inspired meal with this Teriyaki Salmon. Ready in under 30 minutes, it features juicy salmon fillets glazed in a homemade sweet and savory sauce, perfect with rice or roasted vegetables for a satisfying lunch or dinner.
Begin by heating sesame oil in a pan over medium heat. Add finely chopped ginger, minced garlic, and dry red chili to the pan. Sauté these ingredients until they emit a fragrant aroma, which indicates they are well-cooked and ready to infuse their flavors into the sauce.
Mix in tamari sauce, mirin, brown sugar, black pepper, chili flakes, and honey, ensuring a well-blended, balanced mix of savory, sweet, and spicy flavors.
Gradually add water to the pan and stir. Bring this mixture to a gentle boil, which helps to meld the flavors together and ensures the sugar and honey are fully dissolved.
Once the sauce starts boiling, introduce the cornstarch slurry (dilute the specified amount of cornstarch in water as mentioned in the recipe) – which acts as a thickening agent. Stir continuously to avoid any lumps and to ensure the sauce thickens evenly. Now, taste the sauce and add salt as needed.
Continue to stir and cook the sauce until it reaches the desired thickness. A good Teriyaki Sauce should coat the back of a spoon smoothly. Once it's thickened to your liking, remove the pan from the heat. Your richly flavored Teriyaki Sauce is now perfectly prepared to be used with the salmon fillets.
To Make Teriyaki Salmon
Lightly grease a baking tray or bakeware with oil to prevent the salmon from sticking. Arrange the salmon fillets on the tray, spacing them evenly to ensure consistent cooking.
Generously pour the Teriyaki Sauce over each salmon fillet, ensuring they are well-coated. This step is crucial for infusing the salmon with the rich, savory flavors of the sauce.
Place the tray in a preheated oven and bake at 400°F. The cooking time is about 12 to 15 minutes, but it's important to check for doneness. The salmon should be fork-tender, meaning it flakes easily with a fork but is still moist.
Once the salmon is cooked, remove it from the oven. Immediately garnish with a combination of white and black sesame seeds and finely chopped spring onions. This not only adds a fresh, crunchy texture but also enhances the visual appeal of the dish.
To Serve
For a delightful meal, pair your Teriyaki Salmon with light sides like steamed vegetables or a crisp salad. For more pairing ideas, refer to the serving suggestions section.
Notes
Here are some helful tips to make perfect Teriyaki Salmon:
Sauce Quality: The sauce is crucial for exceptional Teriyaki Salmon. Use fresh ingredients for the best flavor. If an ingredient is missing, check the substitutions section for alternatives.
Sauce Consistency: Tailor the teriyaki sauce to your liking. For a thicker sauce, add more cornstarch slurry; reduce it for a thinner consistency.
Cooking Time: Bake farm-raised salmon at 400°F for 12-15 minutes. Ensure it reaches the FDA-recommended internal temperature of 145°F. It's also ready when the flesh is opaque and flakes easily with a fork.
Marinating (Optional): Briefly marinating the salmon in teriyaki sauce, even for 15-20 minutes, can enhance the flavors, although it's not mandatory.
Broiling for Finish: For a caramelized top, broil the salmon for the final 2-3 minutes of cooking, watching closely to prevent burning.
Resting the Salmon: After baking, let the salmon rest for a few minutes. This helps redistribute the juices, ensuring each bite is moist and flavorful.
Ingredient Quantities for Fillets: This recipe caters to 4 large salmon fillets using just ½ cup of sauce, yet the amount of sauce prepared can easily extend to cover 6-8 fillets, varying with their size. Ensure to adjust your ingredient quantities accordingly to match the number of fillets you intend to prepare.