Fire up your summer menu with these teriyaki salmon recipes, featuring juicy, flaky Teriyaki Salmon coated in a sweet and tangy homemade teriyaki sauce. Ready in under 30 minutes, this Salmon Recipe is perfect for Independence Day barbecues or quick weeknight dinners. With its vibrant flavors and versatile cooking options, this summer recipe is a crowd-pleaser that pairs beautifully with fresh sides, making it a must-try for any warm-weather gathering.
Why You’ll Love These Teriyaki Salmon Recipes
These teriyaki salmon recipes are a standout summer recipe for Independence Day celebrations or any busy evening. Here’s why you’ll love them:
- Quick and Easy: Ready in under 30 minutes.
- Bold Flavors: Sweet, tangy teriyaki sauce enhances the rich taste of Teriyaki Salmon.
- Versatile Cooking: Sear, bake, or grill.
- Healthy and Light: Packed with protein and omega-3s.
- Crowd-Pleasing: A vibrant, flavorful dish that impresses at Independence Day gatherings.
Ingredients for Teriyaki Salmon Recipes
To make these teriyaki salmon recipes (serves 6), gather these ingredients:
For the Teriyaki Sauce:
- 1 cup water
- 1 tsp sesame oil
- 4 tbsp brown sugar or coconut sugar
- ½ cup soy sauce (preferably Kikkoman)
- 1 tsp honey
- 2 tsp garlic, minced
- ½–1 tsp fresh ginger, minced
- Slurry: 2 tbsp cornstarch + ¼ cup cold water
For the Salmon:
- 6 (4 oz) fresh salmon fillets, skin-on
- Kosher salt and ground black pepper, to taste
- ½ tbsp olive or avocado oil
How to Make Teriyaki Salmon Recipes
Follow these steps to create teriyaki salmon recipes:
- Prepare the Teriyaki Sauce: In a medium saucepan, whisk together 1 cup water, 1 tsp sesame oil, 4 tbsp brown sugar, ½ cup soy sauce, 1 tsp honey, 2 tsp minced garlic, and ½–1 tsp minced ginger. In a small bowl, mix 2 tbsp cornstarch with ¼ cup cold water to make a slurry. Bring the saucepan mixture to a simmer over medium heat, then add the slurry, whisking continuously. Simmer for 2-3 minutes until thickened. Set aside ½ cup for brushing; reserve the rest for serving.
- Prep the Salmon: Preheat the oven to 400°F. Pat 6 (4 oz) salmon fillets dry with paper towels. Sprinkle lightly with kosher salt and black pepper. Brush each fillet with some of the reserved teriyaki sauce.
- Sear the Salmon: Heat ½ tbsp olive or avocado oil in a large cast iron skillet over medium-high heat. Sear salmon fillets skin-side up for 2-3 minutes until lightly charred. Flip to skin-side down and brush with more teriyaki sauce.
- Bake the Salmon: Transfer the skillet to the oven (middle rack). Bake for 10-14 minutes, depending on thickness, until the internal temperature reaches 140-145°F.
- Serve: Remove from the oven and let rest for 5 minutes. Brush with additional teriyaki sauce and serve hot with reserved sauce on the side. Pair with steamed broccoli and brown rice for a complete Independence Day meal.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Calories: ~300 per serving (based on 6 servings, without sides)
Servings: 6
Macros per Serving: 15g carbs, 25g protein, 15g fat, 0g fiber
Tips for Perfect Teriyaki Salmon Recipes
- Marinate for Extra Flavor: Marinate the salmon in the teriyaki sauce for 30 minutes before cooking for deeper flavor.
- Grill Option: Cook the salmon on a grill or cedar plank for a smoky twist, perfect for summer barbecues.
- Make It Paleo/Whole30: Use coconut aminos and serve with cauliflower rice to keep it compliant.
- Batch Prep the Sauce: Double the teriyaki sauce recipe and store it in the fridge for up to 2 weeks to use with other proteins or veggies.
Creative Variations to Try
Customize these teriyaki salmon recipes with these ideas:
- Grilled Option: Grill salmon on grates or a cedar plank.
- Paleo-Friendly: Use coconut aminos instead of soy sauce and coconut sugar.
- Spicy Kick: Add chili flakes or sriracha to the sauces.
- Citrus Twist: Add a splash of orange juice to the sauce.
- Veggie Pairing: Serve with grilled zucchini or asparagus.
Serving and Presentation Ideas
These teriyaki salmon recipes create a stunning Teriyaki Salmon dish perfect for Independence Day barbecues or summer dinners. Try these serving suggestions:
- Serve on a platter with sesame seeds and chopped green onions.
- Pair with brown rice and steamed broccoli.
- Present with grilled veggies or a cucumber salad.
- Drizzle extra teriyaki sauce in a zigzag pattern.
- Offer at summer gatherings with iced tea or lemonade to complement this Salmon Recipe.
Storage Tips
- Refrigerate: Store cooked Teriyaki Salmon in an airtight container in the fridge for up to 3 days.
- Sauce Storage: Keep leftover teriyaki sauce in a sealed jar in the fridge for up to 2 weeks.
- Reheat: Gently reheat salmon in the oven at 300°F for 10 minutes to avoid drying out this Salmon Recipe.
- Best Fresh: Enjoy within 1-2 days for optimal flavor in this summer recipe.
- Freeze: Freeze cooked salmon (without sauce) for up to 1 month; thaw and reheat with fresh sauce.
FAQs About Teriyaki Salmon Recipes
Can I marinate the salmon for teriyaki salmon recipes?
Yes, marinate in the teriyaki sauce for 30 minutes.
Can I grill Salmon Recipe for Independence Day?
Absolutely, grill on medium-high for 3-4 minutes per side.
How long does summer recipe last?
Cooked salmon stays fresh in the fridge for up to 3 days; sauce lasts 2 weeks.
Can I make teriyaki salmon recipes paleo?
Use coconut aminos and coconut sugar for a paleo-friendly Salmon Recipe.
What pairs with Teriyaki Salmon for Independence Day?
Brown rice, grilled broccoli, or a cucumber salad complement this summer recipe.
Can I use frozen salmon in teriyaki salmon recipes?
Yes, fully thaw frozen salmon for the best texture in Teriyaki Salmon.
More Summer Party Recipes You’ll Love
- BBQ Chicken Skewer Salad – A Fresh Summer Recipe
- Deep Fried Mushrooms: A Crispy Summer Snack
- Best Minestrone Soup Recipe
Conclusion
These teriyaki salmon recipes deliver a flavorful, flaky Teriyaki Salmon that’s perfect for Independence Day or any summer gathering. With its quick prep and bold teriyaki sauce, it’s a standout Salmon Recipe for warm-weather dining. Cook up this teriyaki salmon recipes dish today and enjoy a vibrant, crowd-pleasing summer recipe that’s sure to impress!
Teriyaki Salmon Recipes
Ingredients
For the Teriyaki Sauce:
- 1 cup water
- 1 tsp sesame oil
- 4 tbsp brown sugar or coconut sugar
- ½ cup soy sauce preferably Kikkoman
- 1 tsp honey
- 2 tsp garlic minced
- ½ –1 tsp fresh ginger minced
- Slurry: 2 tbsp cornstarch + ¼ cup cold water
For the Salmon:
- 6 4 oz fresh salmon fillets, skin-on
- Kosher salt and ground black pepper to taste
- ½ tbsp olive or avocado oil
Instructions
- Prepare the Teriyaki Sauce: In a medium saucepan, whisk together 1 cup water, 1 tsp sesame oil, 4 tbsp brown sugar, ½ cup soy sauce, 1 tsp honey, 2 tsp minced garlic, and ½–1 tsp minced ginger. In a small bowl, mix 2 tbsp cornstarch with ¼ cup cold water to make a slurry. Bring the saucepan mixture to a simmer over medium heat, then add the slurry, whisking continuously. Simmer for 2-3 minutes until thickened. Set aside ½ cup for brushing; reserve the rest for serving.
- Prep the Salmon: Preheat the oven to 400°F. Pat 6 (4 oz) salmon fillets dry with paper towels. Sprinkle lightly with kosher salt and black pepper. Brush each fillet with some of the reserved teriyaki sauce.
- Sear the Salmon: Heat ½ tbsp olive or avocado oil in a large cast iron skillet over medium-high heat. Sear salmon fillets skin-side up for 2-3 minutes until lightly charred. Flip to skin-side down and brush with more teriyaki sauce.
- Bake the Salmon: Transfer the skillet to the oven (middle rack). Bake for 10-14 minutes, depending on thickness, until the internal temperature reaches 140-145°F.
- Serve: Remove from the oven and let rest for 5 minutes. Brush with additional teriyaki sauce and serve hot with reserved sauce on the side. Pair with steamed broccoli and brown rice for a complete Independence Day meal.
Notes
- Marinate for Extra Flavor: Marinate the salmon in the teriyaki sauce for 30 minutes before cooking for deeper flavor.
- Grill Option: Cook the salmon on a grill or cedar plank for a smoky twist, perfect for summer barbecues.
- Make It Paleo/Whole30: Use coconut aminos and serve with cauliflower rice to keep it compliant.
- Batch Prep the Sauce: Double the teriyaki sauce recipe and store it in the fridge for up to 2 weeks to use with other proteins or veggies.
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