Teriyaki Salmon Recipe
Teriyaki Salmon is cooked in a skillet and then topped with a Homemade Teriyaki Sauce. The salmon cooks flaky, juicy and delicious.
Servings: 4
Cost: $22.64, $5.66 per Serving
Ingredients
- 4 Salmon Filets
- 1 Tablespoon Avocado Oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- For the Sauce:
- 2 Tablespoons Brown Sugar
- ¼ cup Low Sodium Soy Sauce
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Honey
- ¼ teaspoon Minced Garlic
- ¼ teaspoon Ground Ginger
- 2 teaspoon Cornstarch
For the Topping:
- 2 Tablespoons Sesame Seeds
- 2 Stalks Green Onions diced
Instructions
- Heat a cast iron skillet over medium-high heat. Drizzle 1 tablespoon avocado oil into the skillet.
- Season the 4 salmon filets with ¼ teaspoon salt and ¼ teaspoon pepper.
- Place the salmon filets in the hot skillet and cook for 4-5 minutes per side, or until the salmon reaches an internal temperature of at least 145°F.
- While the salmon cooks, whisk together 2 tablespoons brown sugar, ¼ cup low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, ¼ teaspoon minced garlic, ¼ teaspoon ground ginger, and 2 teaspoons cornstarch in a small saucepan.
- Heat the saucepan over medium-high heat, whisking constantly until the sauce is heated through and has thickened.
- Remove the salmon from the skillet and spoon the teriyaki sauce evenly over the salmon.
- Sprinkle with 2 tablespoons sesame seeds and the 2 diced green onions before serving.
- Serve immediately and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3 days.
We use an instant-read meat thermometer to make sure that the salmon is cooked to a safe temperature.
Nutrition
Calories: 365kcal | Carbohydrates: 18g | Protein: 36g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 797mg | Potassium: 926mg | Fiber: 1g | Sugar: 15g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg
