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Teriyaki salmon recipe

Teriyaki salmon recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

Salmon steaks are marinated in a sweet and savoury teriyaki sauce, then grilled and ready in mere minutes.

7 people made this

IngredientsServes: 4

  • 4 tablespoons sesame oil
  • 4 tablespoons lemon juice
  • 4 tablespoons soy sauce
  • 2 tablespoons soft brown sugar, or more to taste
  • 1 tablespoon sesame seeds
  • 1 teaspoon mustard powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 4 salmon steaks

MethodPrep:10min ›Cook:15min ›Extra time:1hr › Ready in:1hr25min

  1. Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, mustard powder, ginger and garlic powder in a small saucepan over low heat. Bring to a gentle simmer, stirring until sugar has dissolved. Set aside 125ml of marinade for basting.
  2. Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavour). Drain and discard used marinade.
  3. Set oven rack about 10cm from the heat source and preheat the oven's grill. Place salmon steaks into a grill pan and grill for 5 minutes. Brush steaks with reserved marinade, turn and grill until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

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Reviews & ratingsAverage global rating:(131)

Reviews in English (84)

by mickeyzalewski

This is a great basic teriyaki salmon recipe. I tweaked it and used what I had in the pantry - olive oil instead of sesame oil, minced garlic instead of garlic powder - I've made this probably 5 times and used different ingredients each time but it always turns out great - it's a great basic recipe!-26 Aug 2012

by Anne Schirmer

So I was looking for a recipe that I have been using for a year or two and couldn't find it on here anymore. This one comes close and seems to incorporate the suggestions from reviewers from the other recipe.Long story short, I love this recipe and have been making this many times. It never fails. I do go a bit easy on the lemon juice.Thank you!!-10 Aug 2012

Teriyaki salmon

Bring flavours of the east to your kitchen with Chris Bavin&rsquos simple recipe for Teriyaki Salmon. This is a fantastic dish to whip up if you&rsquore short on time but want a light and delicious meal. Pair with sushi, sticky rice or your favourite noodles and add a splash of green with tenderstem broccoli or pak choi (Chinese cabbage).

For a deeper flavour, marinate the salmon in the sauce overnight before you get cooking &ndash great if you&rsquore in a hurry! Serve with quick or leftover rice and you&rsquove got a speedy fusion of eastern flavours at home.


  • 2cm (3&frasl4in) piece of fresh or frozen root ginger, peeled and grated
  • 2 garlic cloves, peeled and finely sliced
  • 3 tbsp soy sauce
  • 2 tbsp sweet chilli sauce or honey
  • 1 tsp sesame oil
  • zest and juice of 1 lime
  • 4 x 150g (51/2oz) salmon fillets
  • 1 tbsp rapeseed or vegetable oil
  • 1 tbsp sesame seeds
  • some chilli, deseeded and chopped, to taste
  • small handful of coriander
  • 4 slices of lime
  • sushi or sticky rice, cooked according to the packet instructions
  • pak choi or tenderstem broccoli


  • In a dish that is large enough to fit the salmon, mix together the ginger, garlic, soy, chilli sauce or honey, sesame oil, and the zest and juice of the lime. Place the salmon fillets in the sauce and turn them over to cover them completely. At this stage, you can cook the salmon, as below, or cover it with cling film and marinate it in the fridge for up to 24 hours.
  • Heat the oil in a frying pan over a medium heat. Take the salmon out of the marinade, letting any excess sauce drip off and keeping this to one side, then put the salmon in the pan, skin-side down.
  • Cook the salmon for 3 minutes then pour in the reserved marinade and turn the salmon over to cook for another 3&ndash4 minutes. If the sauce becomes too thick and sticky, simply add a tablespoon of water.
  • Once cooked, sprinkle over the sesame seeds, chilli, and coriander and serve with a slice of lime, the cooked rice, and the pak choi or broccoli.

Love your leftovers!

Transform your leftovers into delicious flatbreads. Mix 1 tbsp sweet chilli sauce with 1 tbsp mayonnaise. Add lime zest and enough lime juice to loosen the sauce slightly. Warm a flatbread and top it with salad leaves, cucumber batons, radishes if you have them, and the leftover salmon, then add the dressing and a few sesame seeds.

How to cook salmon teriyaki

I prefer using chilled salmon fillet weighted between 200g to 250g. Since this is a pan-fried teriyaki salmon recipe, I choose a fillet with even thickens to fry it evenly.

  • Trim off the end part of the fillet, which is relatively thin. You can keep it to make other dishes of your choice. Such as fish pies.
  • Clean the salmon and pat dry with a kitchen paper towel. This step is essential as wet salmon will cause splattering and unable to crisp up when deep-frying.
  • Season both sides of the fillet with salt and pepper. Although the teriyaki sauce will eventually coat the fillet, pre-season with salt and pepper will improve the overall taste, particularly for the thicker part where the sauce is not reachable.
  • Place some cornstarch in a sieve or a small wire mesh strainer and sprinkle all over the fillet, then dust off the excess cornstarch.
  • Cornstarch (or potato starch) helps to keep the salmon dry to achieve a better browning effect. It also reacts with the teriyaki sauce in the next step to form a glossy glaze on the surface.

Marinate or not to marinate?

Some teriyaki salmon recipes do it differently by marinating the fillet with the teriyaki sauce before pan-frying.

I do not marinate the salmon. The sauce that glazes the surface provides good flavor to the salmon. I prefer to keep the salmon skin dry, as it will be crispy for a long time, even after glazing with the sauce.

Salmon and Its Health Benefits

My family loves seafood, and we especially enjoy salmon for its many health benefits.

Salmon is loaded with protein and the two omega 3s — DHA and EPA — that helps with brain, nerve, and eye development. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat.

If you love salmon, you can try out my other salmon recipes which I share on my blog. If you are not a salmon fan, you can always substitute this recipe with fresh seasonal fish (including white fish).

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4. Teriyaki Tofu 照り焼き豆腐

Crispy on the bite, yet delicately soft, this pan-fried Teriyaki Tofu is incredibly flavorful! Enjoy as an appetizer, or as a main dish with rice. This is the game-changer recipe to make for that person in your family who is so certain they do not like tofu.

Honey Teriyaki Baked Salmon Recipe

Last week, a few of my favorite gal cousins and I got together for a seafood birthday dinner. We don’t get to hang out as often as I’d like but when we do it’s pretty epic!

Tons of food, tons of laughter, tons of reminiscing, tons of sisterly encouragement! It’s truly soul food with those crazy chicks. Aren’t they pretty? Gosh, I’m so blessed to have them!

Well, I was in charge of bringing honey teriyaki salmon, creamy coleslaw, tartar sauce, and cocktail sauce. Of course, we went the homemade route for the entire spread because grandma Barb’s raised “Is that from scratch?” eyebrow is etched in our memory.

Everything was so good! I posted a photo of the spread on my Instagram account! Speaking of Instagram are you following me on Instagram yet? : )

This honey teriyaki baked salmon recipe got raved reviews as always! I’ve posted this salmon on my blog a loooooong time ago and for that reason it often gets lost in the shuffle. I never got around to posting a video for it until now!

Since last week I’ve made this salmon twice, that’s how good it is! My husband LOVES this salmon which mean a lot being that he not a fish fan at all. I served it with yellow rice and roasted vegetables for lunch today and it was incredible!

This honey teriyaki salmon is full of flavor and it only gets better as it sits. Make the sauce mixture a day ahead if you can.

The flavor is sweet, smokey, and tad bit spicy. My cousin says it tastes like jerk salmon but I’ve never had that before to compare it too. You be the judge!

Watch me make the best honey teriyaki baked salmon from start to finish!


Here's an overview of what you'll need to make oven-baked teriyaki salmon. The exact measurements are included in the recipe card below.

For the teriyaki glaze:

Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.

Cornstarch: Acts as a thickener for the sauce. I only use 1 teaspoon.

Dry white wine: Classic teriyaki recipes usually call for using sake, but I don't usually have that on hand, and white wine works perfectly well.

Honey: Just one tablespoon to add a bit of sweetness.

Minced garlic and minced ginger: You can mince them by hand, or be lazy like me and use the stuff that comes in a jar. Just don't use the powders - they're not as potent or as tasty.

For the salmon:

Salmon fillets: I like to use skin-on fillets because I think the skin is delicious. But you can use skinless fillets too.

Oil spray: I usually use avocado oil - it's a good oil with a neutral flavor. You can brush the fish pieces with oil instead of spraying them.

Sesame seeds: Used purely for garnish, but they do make the dish look aesthetically pleasing. Sometimes I also sprinkle the finished dish with chopped green onion or with a bit of parsley.

Teriyaki Sauce

Homemade teriyaki sauce is the best and you need only 3 ingredients: soy sauce, mirin (Japanese sweet rice wine) and sugar. Soy sauce is the main ingredient you can&rsquot make teriyaki sauce without it.

You can get mirin at Japanese or Asian stores. You can also buy it online. Cook the teriyaki sauce mixture on low heat in a sauce pan until it thickens.

How to make Teriyaki Sauce

Making your own Teriyaki Sauce at home is super easy! It’s also a great way to control the sweetness and saltiness of the sauce. To make your own teriyaki sauce at home you’ll need:

  • Soy sauce: I always use low sodium soy sauce. You can use regular soy sauce with a splash of water to combat some of the saltiness.
  • Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
  • Garlic
  • Honey: Adds a nice sweetness to the teriyaki sauce. If you like your teriyaki on the sweeter side adjust the honey to taste.
  • Brown Sugar: Adds sweetness and a hint of caramel flavor.
  • Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!

To make this Baked Teriyaki Salmon simply place each piece of salmon in foil and brush with the Teriyaki Sauce . Fold up the edges and place on a baking sheet in a 400 degree oven. The salmon takes about 12-15 minutes to cook. Once cooked you can easily peel off the skin of the salmon.

You can use this method to prepare any type of fish although I have to admit salmon and teriyaki go pretty well together.

I used sockeye red salmon for this recipe with the skin on. They were in individual portions however you can do this same method for a large piece of salmon.

Watch the video: Φιλέτο Σολομού Στον Φούρνο Σε 20 Λεπτά. Συνταγή του Λευτέρη Λαζάρου


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