Teriyaki Salmon Recipe | Happy healthy eating

This is 30 minutes Teriyaki Salmon Coated in a sticky sweet sauce for an easy weeknight dinner! The salmon is tender and flaky, but the delicious umami sauce and the sprinkling of sesame seeds and green onions make it the perfect bite!

Why You'll Love This Teriyaki Salmon Recipe

This Flaky Teriyaki Salmon with Crunchy Garnish is incredibly easy to make and faster than take-out.

• healthy Making homemade teriyaki sauce means there are no funky ingredients in what you're eating. It's all fresh.
• versatile Enjoy it over white rice, a noodle stir-fry, or serve with a simple veggie side.
• Better than take-out. Add as much sauce as you want, 2 helpings or make it spicy because you're the boss.
• Great for gatherings. Double or triple the recipe and put the salmon on the table fresh from the oven.

What you will need

Raw honey and tamari give this salmon dinner its sweet and savory flavor. Scroll to the recipe card at the bottom of the post for exact measurements.

• Salmon filet – They can be skin-on or skinless.
• garlic- Fresh garlic is best. Avoid garlic powder as it will make the sauce grainy.
• Fresh gingerr – Don't skip it as it adds natural spice.
• honey – It needs to be raw honey, maple syrup or agave nectar.
• Tamari sauce – Low-sodium soy sauce is a great swap.
• sesame oil – Make sure it's toasted sesame oil.
• Rice wine vinegar – Also works for cooking. Do not use any other type of vinegar.
• Cornstarch – Tapioca starch or all-purpose flour can be used instead.
• the water – Feel free to use veggie broth.
• Sesame seeds – White or black is suitable for this.
• green onion – This is an optional garnish.

Salmon purchase notes

These tips will help you choose the best fresh or frozen salmon for this garlic teriyaki recipe:

• Check the color. Fresh salmon should have a vibrant color, ranging from pink to orange, depending on the species. Avoid dull or faded colors.
• Press on the meat. The flesh should firm up and spring back when pressed gently with your finger.
• Check the skin and scales. The skin should be shiny and the scales, if present, should be firmly attached.
• Look for ice crystals. Make sure there are no large ice crystals. This suggests that the fish was thawed and frozen, meaning it was not kept at a consistent temperature throughout the supply chain.
• Choose the right packaging. Look for individually wrapped parts. This allows you to melt only what you need, preserving the quality of the rest. If you're going to eat the whole thing, it's okay to get a large salmon.

How to Make Teriyaki Salmon

This homemade teriyaki sauce doubles as a simple marinade and sauce for double the flavor. Scroll down to the recipe card below the post for more detailed instructions.

• Prepare the oven. Preheat oven to 400F. Line a baking sheet with aluminum foil.
• Whisk the marinade. In a bowl, mix the garlic, ginger, honey, tamari, sesame oil, and rice wine vinegar until well combined.

• Prepare the salmon. Place the salmon in a medium-sized bowl and pour over half the marinade. Reserve remaining sauce. Gently toss the salmon until it is completely coated in the sauce. You can also put it in a large Ziploc bag and just shake it up. Let the salmon marinate for 15-20 minutes. Arrange on baking sheet.

• Bake it. Pop the salmon into the oven for 10-12 minutes or until flaky.
• It's braille. Remove it from the oven and turn on the broiler. Broil salmon for 1-2 minutes or until lightly browned. Remove from broiler and set aside.
• Make the sauce. Pour remaining sauce into a small pot over low heat. Stir cornstarch and water in a small bowl until smooth. Stir the pot and whisk well. Bring the sauce to a boil and stir constantly until it thickens. Remove from heat and set aside.
• serve Brush teriyaki sauce over salmon to taste. Garnish with sesame seeds and green onions. Enjoy!

Tips for success

Make this teriyaki salmon recipe your own by adding a hint of chili or sweet lemon.

• Use store bought. If you're in a hurry, use your favorite low-sodium teriyaki sauce to make this recipe. Adjust seasoning with more garlic, ginger or tamari if needed.
• Let it marinate. Allowing the salmon to marinate overnight will help it absorb more of the sweet and savory goodness.
• Make it spicy. Add chili, red pepper flakes or chili oil to taste for a kick of heat in every bite. Add chilies of your choice to the sauce.
• Add a citrus twist. Add thinly sliced ​​lemon to bottom of prepared baking sheet and place salmon on top. This allows the lemon to seep into the fish as it cooks.
• Use more toppings. Chopped fresh cilantro, crispy tempura pearls, or dried fish flakes are great options to add more flavor and texture.

Serving advice

This smooth teriyaki salmon with a hint of ginger is the perfect Asian-style dinner with simple sides. Try it with me Air Fryer Green Beans And Asian Brussels Sprouts. For a bowl-style dinner, serve it on me Instant Pot Jasmine Rice or Asian Noodle Salad. Don't forget a part of me Asian cucumber salad For a crunchy, refreshing bite!

How to store and reheat leftovers

Store it in serving-size portions with your favorite sides so you can reheat your entire dinner at once.

• Fridge: Keep it in an airtight container for up to 4 days.
• Freezer: This method is a meal-prep version. Place raw salmon and marinade in freezer-friendly bags. Let them marinate in the fridge for 2-3 hours. Then freeze for up to 3 months. Thaw and refrigerate overnight and cook as usual.
• To reheat it: Microwave it in 30-second increments until heated through. You can heat it in a pan (covered) on medium-high heat for 8-10 minutes, flipping halfway through.

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