Golden Pan Seared Teriyaki Salmon
Discover a delicious and easy recipe for pan seared teriyaki salmon, perfect for a quick and flavorful weeknight dinner.
Equipment
- 1 cast iron skillet 12-inch
- 1 small saucepan
- 1 whisk
Ingredients
Salmon
- 4 salmon fillets skin-on
- 1 tablespoon olive oil
- Salt and pepper to taste
Teriyaki Glaze
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon grated ginger
- 1 clove garlic minced
Instructions
Preparation
- Pat salmon fillets dry with a paper towel. Season both sides with salt and pepper.
- In a small saucepan, combine soy sauce, honey, rice vinegar, ginger, and garlic. Heat over medium heat, stirring frequently until it begins to simmer. Add cornstarch mixture and stir until thickened.
Cooking
- Heat olive oil in a cast iron skillet over medium-high heat. Place salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes.
- Reduce heat to low and pour the teriyaki glaze over the salmon. Let it simmer for a minute, ensuring the salmon is well coated.
Serving
- Remove the skillet from heat. Serve the salmon fillets immediately, drizzled with extra glaze if desired.
Storage
- Allow salmon to cool completely before storing in an airtight container. Refrigerate for up to 3 days.
Notes
Pro Tips: Ensure the salmon is at room temperature before cooking for even cooking. Make sure the skillet is hot enough before adding the salmon for a good sear. Don’t overcrowd the skillet; cook in batches if necessary.
Ingredient Substitutions: Use tamari instead of soy sauce for a gluten-free option. Substitute maple syrup for honey if preferred.
How to Serve: Pair with steamed jasmine rice and roasted vegetables for a balanced meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the teriyaki glaze ahead of time and store in the refrigerator for up to a week.
Ingredient Substitutions: Use tamari instead of soy sauce for a gluten-free option. Substitute maple syrup for honey if preferred.
How to Serve: Pair with steamed jasmine rice and roasted vegetables for a balanced meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the teriyaki glaze ahead of time and store in the refrigerator for up to a week.