This Salmon is covered in a thick, dark, sweet and salty homemade finger licking teriyaki sauce with a slight kick from the red pepper flakes and sure to be a family favorite. Using basic ingredients to make this luscious glaze for salmon, you will never go back to boring store-bought teriyaki sauce!! Ever Again!!
I try to plan out meals for the week before the week starts and I tend to do my grocery shopping around that. It just saves me time worrying and the headache of worrying about dinner everyday. But occasionally I do end up not making one of the planned-out meals. Sometimes I don’t feel like eating that dish, or sometimes inspiration for a new dish strike me. This is the result of one of those random inspirations hitting me hard in the middle of the week. So, I had some frozen salmon fillets to make some nice sautéed salmon with a salad and then suddenly, I started craving Asian food. I looked in my pantry and saw that I had some soy sauce and brown sugar. So, I decided to make homemade teriyaki sauce to drizzle on top of that salmon. And oh boy! Let me tell you, I haven’t made a more easy yet satisfying dinner yet. The sauce literally takes 3 minutes to make and the salmon took 10 minutes. Boiled rice and steamed broccoli can be made in the meantime. No more hours of prep work, no slaving away in the kitchen. And you have a dish ready that is quick enough for a weeknight dinner yet different enough to keep those taste buds happy.
I decided to make teriyaki covered salmon because it’s my favorite fish and I think it holds well to the strong flavor of the teriyaki sauce. It's one of those meals that I turn to often when I want to make something quick and easy, yet healthy and satisfying.
Variations
If you are not a big fan of salmon, you can substitute it with any of your favorite fatty fish that will hold well to the sauce.
You can also serve this sauce over chicken, beef or shrimps.
Serving Suggestions
You can serve this salmon over cooked brown rice, quinoa or white jasmine rice.
You can choose to serve it with any of your favorite veggies like carrots, green beans or cabbage.
If going carb free, You can serve it in a lettuce wrap or over some zucchini zoodles. Tastes great either way!!
Serve with extra sauce from the pan.
Baked Version
This dish is great even when baked it. No need to sauté the fish.
Go ahead and prepare the sauce as directed.
Preheat the oven at 400 Fahrenheit and just put the salmon fillets in an oven safe deep dish. Cover the fillets with the sauce and bake for 12-16 minutes depending on the thickness of your salmon fillets.
Fish is done when the it flakes away easily.
Servings : 4
Preparation time : 15 minutes
Ingredients
Teriyaki Sauce
1/4 cup dark brown sugar
1/2 cup soy sauce
1/2 tsp sesame oil
1 tsp red chili flakes*
1 tsp minced crushed garlic
1 tsp minced crushed ginger
2 tsp white vinegar or rice vinegar
1 tbsp honey
1/4 cup water
1 1/2 tsp cornstarch
1/4 cup fresh orange juice, optional*
For Salmon
1 tablespoon oil
4 salmon fillet, 6 oz each
Salt and black pepper, for seasoning
For Serving
2 crowns broccoli, steamed for 5 min
1 cup rice, soaked and cooked
1 tbsp Sesame seeds, for garnish optional
2 tbsp green onions, chopped for garnish optional
Directions
In a non-stick saucepan over medium high heat, add all the sauce ingredients and bring to boil. Cook for 2 minutes stirring constantly and transfer into a heat proof bowl. Set aside.
Season both sides of each salmon fillet with salt and pepper. In a sauté pan over medium high heat, put the salmon fillets top side down first and cook for 4-5 minutes. Then flip and cook for another 4-5 minutes.
Pour the teriyaki sauce over the fillets. Cook for 1 minute.
Serve hot over rice or lettuce along with steamed broccoli. Drizzle the remaining sauce from the pan on the salmon.
Garnish with sesame seeds and green onions. Serve warm, Enjoy!!
*Notes
The sauce keeps well covered in an airtight container in the refrigerator for a week.
I added chili flakes because I like a tiny bit of heat in my teriyaki sauce. Feel free to skip it if you are not a big fan of spice. But I personally think it was just the right amount of spice in this sauce and not too overpowering.
Orange juice was a last-minute addition because I thought the sauce just needed something to brighten it up a little. If you don’t have fresh oranges, you can skip it or substitute with a little pineapple juice.
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