Description
Pan-fried salmon with a homemade teriyaki glaze. Serve it with rice and your favorite veggies for a complete meal.
Ingredients
Units
Scale
- 1 tbsp oil
- 4 salmon filets (skinless)
- 1 clove (minced) garlic
- 0.5 tsp (1.5 ml) ginger (minced)
- 0.25 cups (60 ml) low sodium soy sauce
- 0.125 cups (30 ml) water
- 2-3 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
- green onions for garnish
- sesame seeds for garnish
Instructions
- Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine, and vinegar to a medium bowl.
- Add half of the marinade to a ziplock bag and the other half to a small saucepan; set aside.
- Place salmon filets in the ziplock bag and marinate for 30 minutes.
- Heat oil in a large skillet. Add salmon filets, ensuring the pan is not overcrowded (cook in batches if necessary).
- Cook 3–4 minutes per side, until desired doneness is reached.
- Meanwhile, heat the reserved marinade in the saucepan and bring to a simmer.
- Add cornstarch and water to a small bowl and whisk to combine.
- Slowly whisk the cornstarch mixture into the simmering marinade until thickened.
- Serve immediately, drizzled with teriyaki sauce and garnished with green onions and sesame seeds (optional).
Notes
- For a richer glaze, use dark brown sugar instead of light brown sugar.
- If you don’t have rice wine vinegar, substitute with white wine vinegar or apple cider vinegar.
- To prevent the salmon from sticking, ensure your skillet is hot and properly oiled before adding the fillets.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 salmon filet
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 100