Easy Teriyaki Salmon – One of my go-to meals for weeknights. This salmon only needs 20 minutes to marinade and cooks in under 10!
January is all about getting back on track. I like to focus on simple, healthy recipes this month to clear out all the sugar and chocolate I had in December.
Today’s recipe for Teriyaki Salmon is one that I make pretty regularly at home because it can be ready in under 30 minutes. Plus, it became a new way to enjoy salmon that I know my family would love. I mean, who can resist the sweet and savory flavor of teriyaki?!
Without further ado, here is my Teriyaki Salmon!
Marinade and sauce in one
The best part of this recipe is how quick and easy it all comes together. A major part of that is the marinade that adds flavor to the inside of the salmon but is then used to make the sauce that tops the salmon.
This marinade is made with few ingredients, all of which I have on hand at all times:
- soy sauce
- maple syrup
- olive oil
- rice wine vinegar
All of these are whisked together and then poured over salmon filets and left to marinate for at least 20 minutes.
Cooking the salmon
The salmon is cooked entirely on the stove top. First, it is cooked without the marinade for a few minutes. Then, the marinade is added and cooked with the salmon so that the sauce thickens up while the salmon finishes cooking. And that’s all there is!
I like to top my salmon with a sprinkle of sesame seeds and chopped green onions. Finish it off by serving with a bed of white rice.
Tips & Tricks
- It’s important to use a non-stick pan when cooking salmon. This ensures the delicate fish doesn’t break when you flip it.
- Wild caught salmon is my preferred salmon. It’s more flavorful and less fatty than a farm raised salmon.
Easy Teriyaki Salmon
- 3 salmon filets
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice wine vinegar
- ¼ teaspoon salt (more for seasoning fish)
- 1 teaspoon olive oil (more for cooking)
- ground pepper to taste
- sesame seeds and green onions for garnish
- Add garlic, minced ginger, soy sauce, maple syrup, rice wine vinegar, salt and olive oil to a shallow bowl or plate and whisk together. Add filets and cover the top with marinade. Cover with plastic wrap and refrigerate for at least 20 minutes but no more than 2 hours.
- Heat nonstick pan with a little olive oil over medium heat. Remove filets from marinade (do not discard marinade) and place in hot pan, skin side down. Cook for 2 minutes and then add in reserved marinade. Cook for another minute.
- Flip salmon and cook for another 4 minutes or until sauce has thickened and salmon is at desired doneness. Remove from heat and let cool for a few minutes before plating. Serve over rice with a sprinkle of diced green onions and sesame seeds.