Teriyaki Glazed Salmon Delight

$- 2 salmon fillets (approximately 6 ounces each) - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, finely grated - 2 cloves garlic, minced - 1 teaspoon cornstarch mixed with 1 tablespoon water (thickening agent) - 1 tablespoon sesame seeds (for garnish) - 2 green onions, finely chopped (for garnish) - Cooked jasmine rice (for serving) - Steamed broccoli (optional, for serving) Salmon is rich in omega-3 fatty acids. These are great for heart health. Low-sodium soy sauce keeps the dish tasty without too much salt. Honey adds sweetness and helps the glaze stick. Rice vinegar brightens the flavors. Sesame oil gives a nutty taste. Ginger and garlic boost the flavor and support digestion. Green onions provide crunch and fresh taste. Sesame seeds add texture and a bit of healthy fat. Jasmine rice is fluffy and pairs well with salmon. Steamed broccoli adds vitamins and color to your plate. If you can’t find salmon, use trout or chicken. For soy sauce, coconut aminos works well. Maple syrup can replace honey for vegan options. Apple cider vinegar can substitute rice vinegar. If you lack sesame oil, olive oil will work in a pinch. Grated ginger can be swapped with ground ginger, but use less. Fresh garlic is best, but garlic powder can be used too. If you don’t have jasmine rice, white or brown rice will do. No broccoli? Try steamed green beans or snap peas instead. {{ingredient_image_2}} To start, gather your ingredients for the teriyaki sauce. You will need: - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, finely grated - 2 cloves garlic, minced - 1 teaspoon cornstarch mixed with 1 tablespoon water In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Stir the mix well. Heat it on medium until it simmers. Once you see bubbles, add the cornstarch-water mix. Stir again and let it cook for 1-2 minutes. The sauce should thicken enough to coat a spoon. Remove it from heat and let it cool. Now it’s time to cook the salmon. First, preheat your grill or non-stick skillet to medium-high. Lightly oil the surface to keep the salmon from sticking. Season the salmon fillets with a pinch of salt and pepper. Place them skin-side down on the grill or skillet. Cook for about 4-5 minutes. Carefully flip the fillets using a spatula. Brush half of the teriyaki glaze over the top. Cook for another 4-5 minutes. The salmon is done when it flakes easily with a fork. During the last minute, brush on the rest of the glaze for added flavor. After cooking, let the salmon rest for a minute. This helps the juices stay inside. For serving, place the salmon on a fluffy bed of jasmine rice. If you like, add steamed broccoli on the side. Drizzle any leftover glaze over the salmon for more taste. To make it look nice, sprinkle sesame seeds and chopped green onions on top. This will make your dish colorful and tasty! To pick fresh salmon, look for bright, shiny skin. The flesh should be firm and spring back when touched. Avoid fish that smells overly fishy. Fresh salmon has a clean scent. Ask your fishmonger about the fish's source. Wild-caught salmon usually has better flavor than farmed. If possible, choose salmon with a vibrant color, like deep red or orange. This means it is fresh and healthy. The teriyaki glaze is the star of the dish. Start with low-sodium soy sauce to keep it balanced. Honey adds sweetness and helps with caramelization. Fresh ginger gives a spicy kick that brightens the flavor. Don't skip the garlic; it adds depth. When you mix in cornstarch, it thickens the sauce nicely. This helps it stick to the salmon. Make sure to brush the glaze on during the last minutes of cooking. This builds layers of flavor that make the dish shine. Cooking time is crucial to perfect teriyaki salmon. Preheat your grill or skillet to medium-high heat. This ensures a good sear. Cook the salmon for about 4-5 minutes on each side. Use a spatula to flip the fish gently. Salmon is done when it flakes easily with a fork. To keep it juicy, let it rest for a minute after cooking. This helps the juices redistribute. Serve it warm over jasmine rice for a complete meal. Pro Tips Use Fresh Ingredients: Always opt for fresh salmon and ingredients when preparing this dish to enhance the flavors and overall quality of your teriyaki glaze. Control Your Heat: Cooking the salmon over medium-high heat helps achieve a perfect sear while keeping the inside moist. Avoid high heat to prevent burning the glaze. Let It Rest: Allow the salmon to rest for a minute after cooking. This will help the juices redistribute, resulting in a more flavorful and tender fillet. Add a Twist: For a unique flavor profile, consider adding a splash of orange juice or zest to the teriyaki glaze for a citrusy contrast. {{image_4}} You can cook teriyaki glazed salmon in two main ways: grilling and pan-searing. Grilling gives the fish a smoky flavor. It also creates nice grill marks on the salmon. To grill, heat your grill to medium-high. Place the fillets skin-side down and cook for 4-5 minutes. Then flip and brush with glaze. Pan-searing is another great method. It keeps the fish moist and tender. Start by preheating your non-stick skillet. Add a bit of oil before placing the salmon in the pan. Cook it skin-side down first, just like on the grill. Each method brings out different tastes. You can choose based on your mood or kitchen tools. While teriyaki glaze shines, you can try other sauces too. A miso glaze adds a rich, umami flavor. Just mix miso paste with a bit of honey and soy sauce. Another choice is a honey-soy marinade. This simple mix gives a sweet and salty kick. For a spicy twist, add sriracha to your glaze. This packs a punch and works well with salmon. You can also use citrus marinades. Lemon or orange juice adds brightness to the dish. Just marinate the salmon for 30 minutes before cooking. These alternatives keep your meals exciting and flavorful. When serving teriyaki glazed salmon, side dishes make a big difference. I love to pair it with jasmine rice. The rice absorbs the sauce and balances the flavors. Steamed broccoli is another great option. It adds color and nutrients to your plate. You can also try a fresh salad. A simple cucumber and avocado salad adds a cool touch. For more crunch, add some sesame seeds to your side dishes. These pairings make the meal complete and satisfying. Enjoy experimenting with different sides to find your favorite! To keep your teriyaki glazed salmon fresh, store it in an airtight container. Place it in the fridge. It will last for up to 3 days. Make sure it cools down before sealing. This helps keep the salmon moist and tasty. When ready to eat, reheat the salmon gently. You can use a microwave or a skillet. For the microwave, heat in short bursts of 30 seconds. Check often to avoid overcooking. If using a skillet, warm it on low heat. Add a splash of water to keep it moist. Cover with a lid to trap steam. You can freeze teriyaki glazed salmon. Wrap each fillet tightly in plastic wrap. Then, place it in a freezer-safe bag. Make sure to remove as much air as possible. It can stay in the freezer for about 2 months. When ready to eat, thaw it overnight in the fridge before reheating. You should cook salmon for about 8 to 10 minutes total. Start by grilling or pan-searing it for 4 to 5 minutes on one side. Then, flip the fillet and cook for another 4 to 5 minutes. The salmon is done when it flakes easily with a fork. Cooking time can vary based on thickness, so check it closely. Aim for a perfect balance of moisture and flavor. Yes, you can try this glaze on other fish like trout or halibut. Both work well with the sweet and savory teriyaki glaze. Just adjust the cooking time based on the thickness of the fish. Using a firm fish will yield the best results. The glaze enhances the flavors, making it a delightful meal. Teriyaki sauce comes from Japan, where it started as a cooking method. The word "teriyaki" means "to shine" in Japanese, describing the glaze's look when cooked. The dish gained popularity in the U.S. in the 20th century. Today, teriyaki salmon is loved for its rich taste and easy prep. Enjoying this dish connects you to a global culinary tradition. You now have the tools to make delicious teriyaki salmon at home. We covered how to choose the right ingredients, including their benefits and possible substitutions. The step-by-step instructions guide you through preparing the sauce and cooking the salmon to perfection. I shared tips for a great glaze and how to serve it nicely, along with variations and storage tips. Whether you’re grilling or searing, enjoy this tasty dish. Now, you’re ready to impress your family and friends with your cooking skills!$

A delicious salmon dish glazed with a homemade teriyaki sauce, served over jasmine rice with optional steamed broccoli.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Japanese

Servings 2

Ingredients

2 fillets salmon fillets (approximately 6 ounces each)
0.25 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon fresh ginger, finely grated
2 cloves garlic, minced
1 teaspoon cornstarch mixed with 1 tablespoon water (thickening agent)
1 tablespoon sesame seeds (for garnish)
2 green onions finely chopped (for garnish)
1 serving cooked jasmine rice (for serving)
1 serving steamed broccoli (optional, for serving)

Instructions

In a small saucepan set over medium heat, pour in the low-sodium soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir the ingredients thoroughly and allow the mixture to come to a gentle simmer.
Once you see bubbles forming, add the cornstarch-water mixture to the sauce. Mix well and let it simmer for an additional 1-2 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside to cool slightly.
Preheat your grill or non-stick skillet to medium-high heat. Lightly oil the surface using a brush or spray to prevent the salmon from sticking.
Season the salmon fillets with a pinch of salt and pepper on both sides. Gently place the fillets onto the grill or skillet with the skin side facing down.
Cook the salmon for approximately 4-5 minutes. With care, flip the fillets over using a spatula. Brush half of the prepared teriyaki glaze evenly over the fillets. Continue cooking for another 4-5 minutes, or until the salmon is cooked through and flakes easily when tested with a fork.
As the salmon nears completion, brush the remaining teriyaki glaze over the top of each fillet during the final minute of cooking for an extra burst of flavor.
Once done, carefully remove the salmon from the grill or skillet and let it rest for a minute to allow juices to redistribute.
To serve, place the teriyaki glazed salmon over a fluffy bed of jasmine rice, adding steamed broccoli on the side if desired. Drizzle any leftover glaze from the pan over the salmon for enhanced flavor.
Finish the presentation by garnishing each fillet with a sprinkle of sesame seeds and a generous scattering of chopped green onions.

Notes

For a visually stunning dish, serve the salmon on a vibrant plate with neatly formed jasmine rice and colorful steamed broccoli.

Keyword dinner, glazed, healthy, salmon, teriyaki