Easy Teriyaki Salmon
Dinner is done in no time. Sweet, tangy, and delicious teriyaki sauce with ginger and garlic. The salmon fillets are perfectly seared in oil and butter which makes the skin super crispy.
Equipment
- Cast iron skillet or nonstick skillet
- Measuring cup
- Wooden Spatula
- Tongs
Ingredients
FOR THE TERIYAKI SAUCE
- 2 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon red chili pepper flakes
- 5 garlic cloves minced
- 1 tablespoon minced fresh ginger 1-inch size or thumb size, peeled
- chopped cilantro for garnish
FOR THE SALMON
- 4 4-6 oz. salmon fillets with skin
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions
MAKE THE SAUCE
- In a measuring cup or small bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar, water, cornstarch, sesame oil, and red chili pepper flakes. Stir until the sugar dissolve and all ingredients are well incorporated. Set it aside.
SEAR THE SALMON
- Pat dry the salmon with a paper towel before adding it to the pan. In a nonstick skillet, heat the oil medium-high. Add the butter and swirl to help melt. Use tongs to add the salmon fillets to the hot pan, skin side up. Sear for 3 minutes on each side. Remove from the pan and set them aside.
- Use the same pan, add the garlic and ginger, and saute until aromatic. Pour the sauce into the pan and stir constantly until the sauce thickened for about a minute.
- Add the cooked salmon fillets to the pan. Baste with the sauce, turn the heat off and garnish with chopped cilantro. Serve with steamed rice and veggies.
Video
Notes
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