Glazed Teriyaki Salmon Restaurantquality at Home
Glazed Teriyaki Salmon: Restaurant Quality at Home
Fancy a bit of restaurant style deliciousness without leaving your kitchen? Have you ever wondered how to make teriyaki salmon recipe that tastes better than takeout? Well, buckle up because this recipe is your answer! It's got that perfect sweet and savoury balance that makes you go "mmm" with every bite.
A Taste of Japan, Straight to Your Plate
The beauty of Teriyaki is its simplicity. Teriyaki originated in Japan. It’s basically glazing meat or fish with soy sauce.
This easy salmon recipe is quicker than ordering in. It takes about 25 minutes. The recipe yields 4 servings.
Why You'll Adore This Teriyaki Salmon
Honestly, this isn't just another salmon dinner ideas recipe. For those seeking a health conscious indulgence, this healthy salmon recipe is for you.
Glazed teriyaki salmon provides a hefty dose of protein and omega-3s. Serve it on a busy weeknight. It can be served at a fancy dinner party.
I love making this for a quick and impressive meal.
Okay, right then! Let's get down to brass tacks and whip up a list that'll have your Teriyaki Salmon recipe ranking higher than a Bake Off contestant's soufflé!
Get Your Ingredients Ready
Time to raid the fridge and cupboards. You'll need some salmon fillets, of course. Plus soy sauce, mirin, sake or dry sherry, sugar, honey, ginger, garlic, cornstarch and cold water.
Don't worry if you don't have sake. Dry sherry works just fine. I once forgot the ginger and used a tiny bit of ginger powder.
It was still yummy.
Ingredients & Equipment for the Best Teriyaki Salmon Recipe!
Okay, right then! Let's get down to brass tacks and whip up a list that'll have your Teriyaki salmon recipe ranking higher than a Bake Off contestant's soufflé! You’re craving that glazed teriyaki salmon , right? Don't worry, I've got you covered.
This isn't some fancy pants recipe. This is real food, made easy.
Main Ingredients: The Building Blocks
Salmon Fillets: You'll need 4 salmon fillets ( 6 ounces/170g each). Get them with or without skin, your call. Remove any pin bones you see.
I always go for wild caught salmon if I can, the flavour is just better, honestly.
Veggie Oil: 1 tablespoon/15ml . Any neutral oil works, like vegetable or canola.
Garnish (Optional): Sesame seeds and chopped green onions. These make it look super fancy.
Teriyaki Sauce: The Magic Elixir
Soy Sauce: 1/2 cup/120ml . Low sodium is a good shout.
Mirin: 1/4 cup/60ml . Japanese sweet rice wine. Don't skip this!
Sake (or Dry Sherry): 2 tablespoons/30ml . Adds that authentic flavour.
Sugar: 2 tablespoons/30ml . Granulated sugar is what you need.
Honey: 1 tablespoon/15ml . For extra sweetness and a lovely shine.
Fresh Ginger: 1 teaspoon/5ml , grated. Fresh is key here.
Garlic: 1 clove , minced. Gotta have that garlic punch.
Cornstarch: 1 tablespoon/15ml . This helps thicken the homemade teriyaki sauce.
Cold Water: 2 tablespoons/30ml . To make a slurry with the cornstarch.
Seasoning Notes: Flavor Power Ups
The soy sauce, mirin, and sake are the holy trinity. The ginger and garlic bring that aromatic punch. If you're feeling adventurous, a tiny pinch of red pepper flakes would add a nice kick to this Japanese salmon recipe .
No sake? Dry sherry works in a pinch! It's honestly pretty forgiving.
Equipment Needed: Keep It Simple
Medium Saucepan: For the teriyaki sauce.
Large Skillet: Non-stick is your friend here.
Whisk: To blend the sauce.
Spatula: For flipping the salmon without smashing it.
Measuring cups and spoons: For accurate measurements.
Small Bowl: For the cornstarch slurry.
Honestly, you probably have most of this stuff already. No need for any crazy gadgets to make a quick salmon recipe and enjoy salmon dinner ideas at home! Let’s dive into the next part, and get cooking baked teriyaki salmon .
Cooking Like a Pro: Teriyaki Salmon Recipe
Okay, right then! Let's get down to brass tacks and whip up a list that'll have your Teriyaki Salmon recipe ranking higher than a Bake Off contestant's soufflé! If you are like me and have tried to figure out what the user is looking for when they use the " Teriyaki Salmon recipe ", this is for you.
This Glazed teriyaki salmon isn't just food; it’s an experience. We're talking restaurant quality deliciousness right in your kitchen! Honestly, I used to be intimidated by fish.
But this recipe? It's foolproof.
Prep Steps: Getting Sorted
First things first: essential mise en place. Measure out all your ingredients. Chop your green onions. Grate that ginger like you mean it.
This saves you so much time later. For safety, wash your hands. Also, be careful using a grater; speaking from experience, grated knuckles aren’t fun.
step-by-step: Teriyaki Salmon Perfection
- Make the sauce. Combine 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake (or dry sherry), 2 tablespoons sugar, 1 tablespoon honey, 1 teaspoon ginger, and 1 clove garlic in a saucepan.
- Simmer the sauce. Heat over medium. Mix 1 tablespoon cornstarch with 2 tablespoons cold water . Whisk this into the sauce.
- Thicken the sauce. Cook until it's syrupy. Remove from heat.
- Cook the salmon. Heat 1 tablespoon vegetable oil in a skillet over medium high.
- Sear the salmon. Cook skin side down (if using skin) for 4- 5 minutes , or until crispy. For skin off cook 3- 4 minutes per side.
- Flip and cook. Cook another 3- 4 minutes , until the internal temperature reaches 145° F ( 63° C) . It should flake easily.
- Glaze time! Pour the homemade teriyaki sauce over the salmon.
- Spoon and reduce. Cook for 1- 2 minutes , spooning the sauce over the salmon. Garnish with sesame seeds and green onions. Serve it. The restaurant style teriyaki salmon is ready.
Pro Tips: Secret Sauce
- Don't overcook! Use a thermometer. Dry salmon is the worst.
- Crispy skin is key. Pat the skin dry before cooking it, it helps getting baked teriyaki salmon .
- Okay, right then! Let's get down to brass tacks and avoid common mistakes. People often burn the sugar in the sauce. Keep the heat medium, not high.
Honestly, this easy salmon recipe is a game changer. I often make the sauce ahead of time. It keeps in the fridge for days.
This way, the quick salmon recipe is even quicker. Make sure to adjust the sweetness to taste in order to make a wonderful Japanese salmon recipe .
Recipe Notes: Ace Your Teriyaki Salmon Recipe
Okay, right then! Let's get down to brass tacks. You've got this teriyaki salmon recipe down. Time to think about making it even better! I'm sharing my tips and tricks.
They'll help you make it perfect. Trust me, these little things make a difference. Let's get your glazed teriyaki salmon to the next level.
Serve Like a Pro
Plating matters, you know? Try arranging the teriyaki salmon with rice on a plate. Add some vibrant greens like steamed broccoli.
A sprinkle of sesame seeds looks fancy. Honestly, presentation adds so much. A chilled glass of white wine complements it perfectly!
Smart Storage Solutions
Got leftovers? Pop that easy salmon recipe in the fridge. Use an airtight container, that is. It will keep for 2-3 days.
You can freeze it too! Wrap each fillet well. Thaw it overnight in the fridge. Reheat gently in a pan.
The microwave works in a pinch.
Remixing the Magic
Fancy a change? Add some chilli flakes to the homemade teriyaki sauce for a kick. It's great if you like it spicy.
Swapping out soy sauce for Tamari is the easy way. This will keep the meal gluten-free. You could use different fish, like tuna instead of baked teriyaki salmon .
Nutrients: The Good Stuff
Each serving of this healthy salmon recipe has about 400 calories. It's packed with protein at 35 grams. You get about 20 grams of healthy fats from the salmon.
Salmon is loaded with omega-3s. They are great for your heart and brain!
This Japanese salmon recipe brings restaurant style teriyaki salmon home. Now you know how to serve, store, and tweak. With a quick salmon recipe like this, you'll always have a great salmon dinner idea ready to roll.
Enjoy the teriyaki salmon !
Frequently Asked Questions
How do I make sure my teriyaki salmon isn't dry?
Nobody wants dry salmon, right? The key is to not overcook it. Aim for medium doneness, where the salmon flakes easily with a fork but is still moist inside. Using a thermometer and cooking to an internal temperature of 145°F (63°C) can really help nail it every time, a bit like when Bake Off contestants check their sponges!
Can I use different types of fish for this teriyaki salmon recipe?
Absolutely! While salmon is classic, this Teriyaki glaze works wonders with other firm fleshed fish like tuna, cod, or even sea bass. Just adjust the cooking time accordingly, as different fish have different thicknesses and densities.
Treat it like swapping out actors in a play the show must go on, and it'll probably still be great!
My teriyaki sauce isn't thickening, what am I doing wrong?
Ah, the dreaded sauce that-won't-thicken! It's likely down to the cornstarch slurry. Make sure you whisk the cornstarch with cold water before adding it to the simmering sauce. Also, ensure the sauce is simmering gently, not just lukewarm.
If it's still too thin, whisk in a tiny bit more cornstarch slurry, but be careful not to add too much, or you'll end up with a gloopy mess!
Is there a gluten-free version of this teriyaki salmon recipe?
Yes, indeed! To make this Teriyaki Salmon recipe gluten-free, simply swap out the regular soy sauce for tamari, which is a gluten-free alternative. Double check all your other ingredients, like the sake or sherry, to ensure they are also gluten-free. It's a simple swap that keeps everyone at the table happy!
How long does teriyaki salmon last in the fridge? Any tips for reheating?
Cooked Teriyaki Salmon will generally keep in the fridge for 2-3 days. Store it in an airtight container to maintain freshness. When reheating, the best method is to gently warm it in a pan over low heat, or in the microwave with a splash of water to prevent it from drying out.
Think of it as giving your leftovers a bit of TLC!
Can I make the teriyaki sauce ahead of time?
Definitely! Making the teriyaki sauce ahead of time is a great way to speed up dinner on a busy weeknight. The sauce can be stored in an airtight container in the fridge for up to a week. Give it a good whisk before using it, and you're good to go. It's like having a secret weapon ready to deploy when hunger strikes!
Glazed Teriyaki Salmon Restaurantquality At Home
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 400 calories |
|---|---|
| Fat | 20g |
| Fiber | 0g |
