Pan-Seared Salmon Teriyaki
Glazed salmon fillets with a sweet and savory soy-ginger sauce, cooked in one pan in under 20 minutes. Serve over steamed rice for an elegant weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 34g
Ingredients
- 2 fillets (6 oz each) salmon fillets, skin-on
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
Instructions
- 1
Mince the garlic until the pieces are smaller than a grain of rice, about the size of a pencil-tip dot.
- 2
Mince the ginger by placing the peeled piece on the cutting board and rocking a knife back and forth over it until very fine, about 1 tablespoon total.
- 3
Stir together the soy sauce, honey, rice vinegar, minced ginger, and minced garlic in a small bowl until the honey dissolves.
- 4
Place a 10-inch skillet over medium-high heat and wait 1 minute until the bottom feels hot when you hold your hand 2 inches above it.
- 5
Add 1 tablespoon of oil to the hot skillet, tilt it to coat the bottom, and wait 30 seconds until the oil shimmers and moves quickly when you tilt the pan.
- 6
Place both salmon fillets skin-side down in the skillet, pressing gently with a spatula for 2 seconds to prevent curling.
- 7
Cook without moving for 5 minutes until the skin turns dark golden-brown and the flesh is opaque for about half an inch up the side when you gently lift a corner with a fork.
- 8
Flip each fillet gently using a spatula, sliding it underneath and turning it skin-side up in one smooth motion.
- 9
Pour the teriyaki sauce around and over the salmon, then cook for 3 more minutes without stirring until the sauce thickens into a glaze that coats a spoon.
- 10
Remove the skillet from heat and let it rest for 1 minute so the salmon finishes cooking gently and becomes moist inside.
- 11
Slide each fillet onto a plate using a spatula, then pour the sauce from the skillet over the top, dividing it equally between the two plates.
Tools you’ll need
- 10-inch stainless steel or non-stick skillet
- cutting board
- chef's knife
- small mixing bowl
- fork or skewer
- silicone or wooden spatula
- measuring spoons
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