Teriyaki Salmon
Tender, flaky salmon glazed in a glossy, sweet-savory teriyaki sauce made with halal-friendly pantry staples. Cooks in under 30 minutes on the stovetop, with easy baked or grilled options.
Ingredients
- 4 fillets salmon (about 6 oz each), skin-on or skinless
- 1/4 cup low-sodium soy sauce (halal-certified) or tamari
- 1/4 cup honey (or brown sugar)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp neutral oil, for searing (or for greasing pan)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- kosher salt and black pepper, to taste
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp green onions, thinly sliced (optional, for garnish)
Instructions
- In a small saucepan, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.
- Optional: Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens to a glossy glaze. Remove from heat and set aside.
- Pat salmon dry and season lightly with salt and pepper.
- For stovetop: Heat neutral oil in a large skillet over medium-high. Sear salmon, skin-side down first, 3–4 minutes, then flip and cook 2–3 minutes more until just cooked through.
- Reduce heat to low, pour the warm teriyaki sauce over the salmon, and simmer 1–2 minutes, spooning sauce over the fillets to glaze.
- Serve immediately, garnished with sesame seeds and green onions.
- Oven option: Bake salmon at 400°F (200°C) for 12–15 minutes, brushing with sauce halfway through, until it flakes easily with a fork.
- Grill option: Marinate briefly in some sauce if desired, then grill over medium heat 4–5 minutes per side. Warm remaining sauce and glaze before serving.
Nutrition
Serving: 1filletCalories: 330kcalCarbohydrates: 15gProtein: 28gFat: 17gSaturated Fat: 3gSodium: 620mgSugar: 14g
Tried this recipe?Let us know how it was!