Glazed Skillet Teriyaki Salmon
A quick and easy skillet teriyaki salmon with a sweet and savory glaze. Perfect for a busy weeknight.
Equipment
- 1 non-stick skillet large
- 1 whisk
- 1 mixing bowl small
Ingredients
Salmon
- 4 salmon fillets skin-on
Teriyaki Glaze
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp sesame oil
Instructions
Preparation
- In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and sesame oil. Set aside.
- Pat the salmon fillets dry with paper towels. This helps achieve a nice sear.
Cooking
- Heat a large non-stick skillet over medium-high heat. Add a small amount of oil. Place the salmon fillets skin-side down and cook for 3-4 minutes. Flip and cook for another 3-4 minutes.
- Pour the teriyaki glaze over the salmon in the skillet. Let it simmer for about 2 minutes until it thickens and coats the salmon.
Serving
- Transfer the salmon to a serving platter. Drizzle with any remaining glaze and garnish with sesame seeds and chopped green onions. Serve immediately.
Storage
- Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Pat the salmon dry for a better sear. Use a non-stick skillet to prevent sticking.
Ingredient Substitutions: Use agave syrup instead of honey for a different sweetener.
How to Serve: Best served with rice or quinoa and steamed vegetables.
Storage & Freshness: Store leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze ahead of time and store in the fridge for up to 3 days.
Ingredient Substitutions: Use agave syrup instead of honey for a different sweetener.
How to Serve: Best served with rice or quinoa and steamed vegetables.
Storage & Freshness: Store leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze ahead of time and store in the fridge for up to 3 days.