QUICK And EASY Salmon Teriyaki Recipe- How To Make Salmon Teriyaki Recipe Under 10 Mins Step By Step

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey provides natural sweetness, while white sugar is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier alternative, while tilapia is less expensive.

Grate ginger using a microplane until you have about 1-2 teaspoons of ginger juice.

Squeeze the juice out from the grated ginger pulp and discard the pulp.

Remove any pins and bones from the salmon fillets using tweezers or kitchen service.

Slice the salmon into four even slices, each about half an inch thick, using a sharp knife.

Lightly dust the surface of the salmon with 1-2 tablespoons of cornstarch using a sieve, ensuring even coverage.

Pat the cornstarch onto both sides of the salmon to help achieve a crispy skin.

Heat a pan over medium heat and add 1-2 teaspoons of vegetable oil to prevent sticking.

Once the pan is hot, add the salmon fillets, facing them away from you to avoid splatters.

Cook the salmon for about 2-3 minutes to form a crust, then flip and cook for another 2-3 minutes.

Remove the salmon from the pan and blot out excess oil with a serviette.

In the same pan, add 3-4 tablespoons of teriyaki sauce and the ginger juice, stirring to reduce into a thick glaze.

Add the salmon back into the pan to absorb the sauce, coating both sides evenly.

Take the pan off the heat and serve the salmon, drizzling any remaining sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens