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Teriyaki Salmon fillets on a plate topped with sesame seeds and spring onions
4.50 from 4 votes

Teriyaki Salmon

This Teriyaki Salmon recipe shows you how to marinate salmon in teriyaki sauce to give it a sweet and sticky glaze
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Asian, Japanese
Keyword: homemade, sauce, sticky
Servings: 2
Calories: 265kcal
Author: Ayeh
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Ingredients

  • 2 medium salmon fillets

Sauce

  • ¼ cup soy sauce - I prefer the salt reduced
  • ¼ cup pure maple syrup
  • ¼ cup water
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon sesame oil
  • 2 garlic cloves
  • Ginger to taste
  • 2 teaspoon corn flour
  • 2 teaspoon water

Garnish

  • Sesame seeds
  • Spring onion 

Instructions

  • Add soy sauce, maple syrup and water in a small pot
    Grate in the garlic cloves and as much ginger as you like, then add the rice wine vinegar and sesame oil
  • Place pot on the stove on low heat and let it slowly simmer for about 5 minutes
  • In the meantime, make a cornstarch slurry by mixing the cornflour and water in a small ramekin
    Add to the pot and stir through which will thicken the sauce
  • Remove from the heat, allow to cool in a bowl or jar, and you have the perfect thick teriyaki sauce
  • Pat dry the salmon and place in a container or zip lock bag. Add a few tablespoons of teriyaki sauce over the top until nicely coated and allow to marinate for a few hours in the fridge. If you don’t have much time, 10-15 minutes is still fine
    Remove from the fridge for 10-15 minutes before cooking so the salmon comes to room temperature

Air fryer

  • Preheat air fryer to 180°C/350°F
  • Spray the bottom with oil spray and place the salmon fillets skin side down
    Brush on extra teriyaki sauce from the marinade and cook for 10 minutes for fully cooked salmon, or 7-8 minutes for medium rare

Oven Baked

  • Preheat oven to 180°C/350°F
  • Place baking paper on a baking tray and place salmon fillets skin side down
    Brush on extra teriyaki sauce from the marinade and cook for 15 minutes for fully cooked salmon, or 10-12 minutes for medium rare

Pan Fry

  • Heat oil in a fry pan over medium heat
    Place salmon fillets down, skin side down and hold them down with a spatula for about 30 seconds so they don’t curl up
  • Brush on extra teriyaki sauce from the marinade and cook for about 5-7 minutes, until you see the fish is cooked half way up on the side. Gently flip the salmon fillet over and cook for an extra 3-4 minutes on the second side for fully cooked salmon.
    For medium rare, cook for 4-5 minutes skin side down and 2-3 minutes on the second side
  • Top with sesame seeds and spring onions and serve with rice. You can also add extra sauce on top if you like it extra saucy

Video

Notes

  • You will have extra sauce available which you can store in the fridge for up to 5 -7 days.  Store in an air-tight container.

Nutrition

Calories: 265kcal | Carbohydrates: 5g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 254mg | Potassium: 861mg | Fiber: 1g | Sugar: 4g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg