Teriyaki Glazed Salmon Recipe
This teriyaki glaze is a fantastic versatile glaze. It will keep for one week in the fridge or if you want you can double the recipe and freeze it. It can be used on fish, chicken or tofu.
Ingredients
- ½ cup low sodium soy sauce or tamari
- ¼ cup brown sugar
- 1 tsp. of grated fresh ginger
- 1 clove garlic, minced
- ½ tsp. dried crushed chili flakes, optional
- 2 Tbs. mirin (Japanese cooking wine) or
- cooking sherry
- ½ tsp. cornstarch
- 4 4-6oz. filets of salmon or 4 boneless, skinless
- chicken breast, thighs or 2 blocks of tofu cut
- into 1-inch slabs
Instructions
- 1
In a small saucepan, combine soy sauce or tamari, brown sugar, ginger, garlic, and chili flakes. In a separate small bowl, mix cornstarch and mirin together and stir until the cornstarch dissolves and there a no lumps. Mix into soy sauce mixture.
- 2
Cook for 5-6 minutes until the sauce thickens. Set aside until ready to use or store in a jar in the fridge if it will not be used that day.
- 3
Lightly coat the salmon pieces with some of the sauce and let stand at room temperature for one hour.
- 4
Heat an oven proof pan over med-high heat (I use cast iron), add oil and seer the flesh side of each fillet for about 1-2 minutes. Flip and repeat on the skin side.
- 5
Place pan in oven and cook for 10-13 minutes (a few min longer of the fish was straight from the fridge). As soon as the fish comes out of the oven you can lightly brush with additional teriyaki sauce.
- 6
Serve with rice or fried rice.
- 7
Serve excess glaze as a dipping sauce. Serves 4
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Teriyaki Glazed Salmon?
This Teriyaki Glazed Salmon recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 11 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this teriyaki glazed salmon ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.