Teriyaki Glazed Salmon

$- 4 salmon fillets (approximately 6 ounces each) - 1/4 cup low sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated - 1 teaspoon sesame seeds (for garnish) - 2 green onions, finely chopped (for garnish) To make teriyaki glazed salmon, you need simple, fresh ingredients. First, you will use salmon fillets. I prefer using four fillets, each about six ounces. They cook evenly and taste great. Next, you will need soy sauce and honey. These two give the salmon its sweet and salty flavor. I use low-sodium soy sauce to keep it healthier. You will also need rice vinegar, sesame oil, garlic, and ginger. These add depth and a unique twist to the glaze. Garlic brings warmth, while ginger adds brightness. For garnishes, sesame seeds and green onions will make your dish pop. They add nice texture and color, making the plate look beautiful. {{ingredient_image_2}} To start, grab a mixing bowl. Add the following ingredients: - 1/4 cup low sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated Whisk these together. Make sure to blend them until smooth. A good mix helps the flavors combine well. Next, pour the marinade into a medium saucepan. Set your heat to medium and bring it to a gentle simmer. Stir it often to avoid burning. Then, take your cornstarch slurry, which is 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Gradually stir this into the simmering marinade. Cook for 2-3 minutes. This will thicken the glaze and make it shiny. Once thick, remove it from heat and set it aside. Now, preheat your grill or broiler. Ensure it gets nice and hot. Lightly oil the grates or broiler pan. This step stops the salmon from sticking. Place the salmon fillets skin-side down on the grill or broiler. Brush a generous amount of teriyaki glaze on each fillet. Cook the salmon for 4-5 minutes on each side. Halfway through, baste the salmon with more glaze. It is done when it flakes easily with a fork and has a nice caramelized look. Let the salmon rest for about one minute after cooking. This helps keep the juices inside. To get the best flavor, you can adjust the sweetness or saltiness of the marinade. If you like it sweeter, add more honey. For saltiness, try a bit more soy sauce. I recommend marinating the salmon for at least 30 minutes. If you have time, let it sit for an hour. This helps the flavors soak in. You can grill or broil the salmon. Both methods work well. Grilling gives a nice smoky taste, while broiling cooks it fast. No matter which you choose, make sure your grill or broiler is hot. This helps cook the salmon evenly. Flip the fillets halfway through and baste with more glaze for added flavor. Pair your teriyaki glazed salmon with steamed rice or sautéed veggies. These sides add color and nutrition. For a beautiful presentation, serve the salmon on a white plate. Drizzle extra glaze over the top. Finish with a sprinkle of sesame seeds and chopped green onions for a fresh look. Pro Tips Marinate for Maximum Flavor: Allow the salmon to marinate for at least 30 minutes before cooking to enhance the flavor profile. If you have more time, marinating for up to 2 hours will yield even better results. Check for Freshness: When selecting salmon, look for vibrant color and a fresh smell. Avoid any fillets with a dull appearance or strong fishy odor. Use a Meat Thermometer: To ensure perfectly cooked salmon, use a meat thermometer. The internal temperature should reach 145°F (63°C) for optimal tenderness. Experiment with Garnishes: Feel free to add other garnishes such as chopped cilantro or lime wedges for an extra zing. They can elevate the dish's presentation and flavor. {{image_4}} You can change the sweetness in your teriyaki glaze. Try using maple syrup or agave instead of honey. Both options add unique flavors. You can also mix in spices like black pepper or red pepper flakes for heat. Adding citrus juice, like orange or lime, gives a fresh twist. These small changes can make a big difference in taste. If you want to switch up the fish, use trout or mahi-mahi instead of salmon. These fish have a similar texture and will soak up the glaze well. If you prefer meat, chicken thighs work great too. Just adjust the cooking time since chicken needs more heat to cook through. For a plant-based meal, try using tofu or tempeh. Both absorb flavors and give a good texture. You can also use vegetables like eggplant or zucchini. Just brush them with the glaze and grill or roast until tender. This way, you can enjoy the tasty teriyaki flavor without fish or meat. To store your teriyaki glazed salmon, first let it cool. Place the salmon in an airtight container. It will last for up to three days in the fridge. Make sure to keep the glaze separate to avoid sogginess. If you want to freeze it, wrap each fillet in plastic wrap. Then, place the wrapped fillets in a freezer bag. This way, they can last up to three months. When you are ready to eat, simply thaw them overnight in the fridge. When reheating salmon, the goal is to keep it moist. The best method is to use an oven. Preheat the oven to 275°F (135°C). Place the salmon on a baking sheet and cover it with foil. Heat for about 15-20 minutes. The fish will warm up gently without drying out. If you use a microwave, place the salmon on a microwave-safe plate. Cover it with a damp paper towel. Heat it in short bursts of 30 seconds. Check frequently to avoid overheating. Homemade teriyaki glaze can last in the fridge for up to a week. Store it in a clean jar with a tight lid. This way, you can use it for future meals. When you're ready to use it, give it a good shake or stir. You can also freeze the glaze in ice cube trays. Once frozen, pop them into freezer bags. This method allows you to use the glaze in small portions later. It’s perfect for quick dinners or adding flavor to stir-fries. You can serve teriyaki glazed salmon with many tasty sides. Here are some great ideas: - Steamed broccoli - Jasmine rice - Sautéed bok choy - Roasted asparagus - Crunchy coleslaw These sides complement the sweet glaze and add color to your plate. The cooking time depends on the thickness of your salmon. Here are some quick tips: - For fillets about 1 inch thick, grill or broil for 4-5 minutes on each side. - For thicker fillets, add an extra minute or two. - The salmon is done when it flakes easily with a fork. This ensures a moist and tender piece of fish. Yes, you can use store-bought teriyaki sauce. Here are some pros and cons: Pros: - Saves time in meal prep. - Some brands offer good flavor. Cons: - Store-bought sauces may have added sugar or preservatives. - Homemade sauce is fresher and can be adjusted to taste. Using your sauce lets you control the flavor and ingredients. This blog post covered how to create a delicious teriyaki glazed salmon. We discussed key ingredients, from salmon to garnishes, ensuring a tasty result. The step-by-step guide simplified making the marinade, glaze, and cooking the salmon. I shared tips for perfecting flavors and cooking techniques. We also explored variations and storage tips to help you adapt recipes. In your kitchen, you can apply these ideas to create meals your whole family will love. Enjoy exploring different flavors and cooking methods with teriyaki salmon!$

Delicious salmon fillets glazed with a sweet and savory teriyaki sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Japanese

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (approximately 6 ounces each)
0.25 cup low sodium soy sauce
0.25 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, finely minced
1 teaspoon fresh ginger, finely grated
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon sesame seeds (for garnish)
2 green onions finely chopped (for garnish)

Instructions

Prepare the Marinade: In a mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until you achieve a smooth and well-blended marinade.
Create the Glaze: In a medium saucepan over medium heat, pour in the prepared marinade. Bring it to a gentle simmer, stirring occasionally. Once it begins to simmer, gradually stir in the cornstarch slurry. Continue cooking for 2-3 minutes, allowing the glaze to thicken slightly and become glossy. Remove from heat and set aside.
Preheat the Cooking Surface: Preheat your grill or broiler, ensuring that it reaches a high temperature. Lightly oil the grates or the broiler pan to prevent the salmon from sticking during cooking.
Prepare the Salmon: Arrange the salmon fillets on the grill or under the broiler, ensuring they are skin-side down. Generously brush the fillets with the teriyaki glaze, ensuring each piece is well coated.
Cook the Salmon: Grill or broil the salmon for 4-5 minutes on each side. Remember to baste the salmon with additional glaze halfway through cooking. The fish is done when it easily flakes with a fork and has a nice caramelized exterior.
Rest the Salmon: After cooking, remove the salmon from the heat and allow it to rest for about one minute to help retain its juices.
Serve: Plate the teriyaki glazed salmon, drizzling any remaining glaze over each fillet for an added burst of flavor.
Garnish: Finally, sprinkle sesame seeds and chopped green onions over the salmon for a vibrant and fresh touch.

Notes

Baste the salmon with additional glaze for extra flavor.

Keyword grill, healthy, salmon, teriyaki