Teriyaki Salmon Recipes
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.
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.