This teriyaki salmon is made in a pan on the stovetop and it is ready in just 30 minutes including marinating the fish.
I have been testing and res testing salmon recipes and I've made this Teriyaki salmon twice this week. I made this easy air fryer teriyaki salmon earlier this week.
This version of the recipe is based on Gordon Ramsey's pan seared salmon technique were the fish is marinated in the teriyaki sauce before cooking it on the stove.
The best part about this recipe is that the sauce turns into a delectable sticky glaze that covers the salmon and adds incredible taste.
Ingredients
- Salmon fillets: I like to use skin-on salmon for this recipe. The skin won't be crispy as we are marinating the salmon in liquid but you can easily remove the skin after the salmon is cooked.
- Ginger: Use fresh ginger whenever possible. I keep mine in the freezer and use as needed.
- Garlic: fresh cloves are best here for maximum flavor.
- Soy sauce: it is the base of our teriyaki sauce.
- Maple syrup: to sweeten the sauce and create a nice glaze.
- Mirin: This rice wine vinegar gives the sauce a mild and pleasant acidity. You can find it in the Asian product aisle of any supermarket.
Recipe steps
This recipe requires a minimum of 20 minutes for marinating the fish. If you have time to spare you can leave the fish in the marinade in the fridge for up to 2 hours.
I like to start by adding the salt and pepper to the salmon and let it sit at room temperature while making the marinade.
Making the marinade is as easy as peeling and mincing the garlic and ginger and combining them with the other ingredients in a bowl.
Place the fish, skin side up in the marinade and let it sit covered, for about 20 minutes at room temperature.
Heat up a skillet large enough to accommodate the salmon fillets. Add avocado oil and place the fish skin side down and reserve the marinade.
Cook the fish for about 3 minutes and then pour the reserved marinade. Flip the salmon and finish cooking to your desired doneness.
Serve over rice with sliced cucumbers and easy pickled onions.
Reheating and storage
If you have leftovers, store in an airtight container for up to 2 days.
I personally prefer to make a batch of fresh white rice and serve it with the leftover fish without reheating. The heat from the rice is enough to warm up the fish.
If you are reheating the fish, do so on the stovetop or air fryer (250°F for about 5 minutes). The sauce does not leave a lot of extra for leftovers.
Pan seared teriyaki salmon
Ingredients
- 4 salmon fillets about ½ lb total
- 1 teaspoon salt
- ¼ teaspoon pepper freshly ground
- 1 teaspoon fresh ginger minced
- 4 cloves garlic minced
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoons mirin rice wine vinegar
- 1 tablespoon avocado oil
Instructions
- Season the salmon fillets with salt and pepper.4 salmon fillets, 1 teaspoon salt, ¼ teaspoon pepper
- In a bowl combine the ginger, garlic, soy sauce, maple syrup and mirin and whisk until fully incorporated.1 teaspoon fresh ginger, 4 cloves garlic, 3 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoons mirin
- Place the salmon in a rimmed shallow dish (I used a square meal prep container) skin side up and cover with the marinade.
- In a medium skillet heat the avocado oil over medium-high heat.1 tablespoon avocado oil
- Add the salmon fillets skin side down and reserve the marinade.
- Cook for 3 minutes and add the reserved marinade, reduce the heat to medium and flip them carefully. Cook for another 2-3 minutes until the salmon is done (will depend on how thick your fillets are).
- Serve over rice and add your favorite toppings such as cucumber salad and pickled onions.
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