Teriyaki Glazed Salmon Delight

$- 4 salmon fillets (6 oz each) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry) - 1 tablespoon sesame seeds, toasted - 2 green onions, finely chopped - Cooked rice for serving When preparing teriyaki glazed salmon, use fresh ingredients for the best taste. The salmon fillets should be about 6 ounces each. Low-sodium soy sauce adds flavor without too much salt. Honey gives a natural sweetness. Rice vinegar adds a nice tang. Sesame oil brings warmth and aroma. Minced garlic and grated ginger enhance the dish’s depth. The cornstarch slurry thickens your glaze, making it sticky and perfect for salmon. To finish, toasted sesame seeds and chopped green onions add crunch and color. Serve over cooked rice, which soaks up the extra glaze. Preparation takes about 10 minutes, and cooking takes about 10 minutes, making a total of 20 minutes. This recipe serves four people. Enjoy this delicious dish with friends or family! {{ingredient_image_2}} 1. In a small saucepan, combine: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 minced garlic cloves - 1 teaspoon finely grated ginger 2. Heat this mix over medium heat. Whisk gently to blend all the flavors. 3. When it simmers, let it cook for 2-3 minutes. This helps the flavors mix well. 4. Gradually stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. 5. Whisk continuously until the sauce thickens. It should be syrupy. 6. Remove from heat and let it cool for a bit. 1. Preheat your grill or grill pan to medium-high heat. This helps get a good sear. 2. Prepare 4 salmon fillets, each about 6 oz. 3. Generously brush the cooled teriyaki glaze on each salmon fillet. Reserve some glaze for later. 4. Place the salmon fillets skin-side down on the grill. 5. Grill for 4-5 minutes. Then, gently flip the fillets. 6. Continue grilling for another 3-4 minutes. The salmon is done when it turns opaque and flakes easily. 1. During the last minute of grilling, brush on a little more glaze. This adds flavor and shine. 2. Once cooked, remove the salmon from the grill. 3. Sprinkle with toasted sesame seeds and finely chopped green onions. This adds crunch and freshness. 4. Serve the teriyaki glazed salmon over fluffy cooked rice. Drizzle extra glaze on top for a tasty finish. Simmering the glaze is key. It helps all the flavors mix well together. When you simmer, the heat draws out the tastes. You want a rich, full flavor. If you find the glaze too sweet, add a splash of soy sauce. For a sweeter taste, stir in a bit more honey. Taste it often. This way, you can adjust until it’s just right. To get those great grill marks, make sure your grill is hot. Preheat your grill to medium-high heat. Place the salmon skin-side down first. Press gently to make good contact with the grill. This helps it sear nicely. Salmon can cook fast, so watch it closely. You want it to be opaque and flake easily with a fork. If you overcook it, it can dry out. Pair your teriyaki glazed salmon with rice. White, brown, or jasmine rice works well. The rice soaks up the glaze and adds flavor. You can also add some fresh veggies on the side. Steamed broccoli or sautéed bok choy complement the salmon perfectly. They add color and nutrition to your meal. Pro Tips Marinate for Extra Flavor: Allow the salmon to marinate in the teriyaki glaze for at least 30 minutes before grilling. This enhances the flavors and ensures a deliciously rich taste. Perfect Grill Temperature: Preheat your grill to medium-high heat. This ensures a nice sear on the salmon while keeping it moist and tender inside. Use Fresh Ingredients: Whenever possible, use fresh garlic and ginger. They provide a more vibrant flavor compared to dried alternatives, elevating your teriyaki glaze. Garnish for Visual Appeal: Don't skip the sesame seeds and green onions! They add both crunch and a pop of color, making your dish visually appealing as well as delicious. {{image_4}} You can swap salmon for chicken or tofu. Use skinless chicken breasts or firm tofu. For chicken, cook for about 6-7 minutes per side. For tofu, grill for 4-5 minutes per side. Adjust the grilling time based on thickness. This way, you still enjoy that tasty teriyaki flavor. Add some spices or herbs for extra flavor. Try garlic powder, red pepper flakes, or black pepper. Fresh herbs like cilantro or basil can brighten up the dish. You can also grill some veggies alongside the salmon. Bell peppers, zucchini, or broccoli work well. They add color and nutrition to your meal. You can bake the salmon in the oven. Preheat your oven to 400°F (200°C). Place the salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes. Keep an eye on the salmon; it should be opaque and flake easily. If you prefer stovetop cooking, pan-sear the salmon. Heat a non-stick skillet over medium-high heat. Add a bit of sesame oil before placing the salmon in the pan. Cook for about 4-5 minutes per side. This method gives you a nice crust and keeps the fish juicy. To store leftover salmon, place it in an airtight container. Make sure it cools down first. You can also wrap it tightly in plastic wrap. This keeps the fish fresh. In the fridge, teriyaki glazed salmon lasts for 3 to 4 days. Freezing teriyaki glazed salmon is simple. First, wrap each fillet in plastic wrap. Then, place them in a freezer bag or container. Make sure to squeeze out any air. This helps prevent freezer burn. Salmon can stay frozen for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. To reheat, place it in the oven at 350°F until warmed through. You can get creative with leftover salmon! Try flaking it into salads for a tasty boost. It also works great in sandwiches. Add it to a soft roll with greens and a bit of mayo. You can also make salmon tacos with fresh veggies and a squeeze of lime. These ideas keep your meals fresh and exciting! It takes about 10 minutes to cook teriyaki glazed salmon on a medium-high grill. First, preheat the grill for about 5 minutes. Then, grill the salmon for 4-5 minutes on one side. Flip it and cook for another 3-4 minutes. It’s done when the salmon flakes easily with a fork. Yes, you can use regular soy sauce instead of low-sodium. However, the dish may taste saltier. Low-sodium soy sauce gives a better balance. You can also try tamari for a gluten-free option. Each type of soy sauce will add its own unique flavor. Many sides pair well with teriyaki glazed salmon. Here are some favorites: - Steamed broccoli - Stir-fried vegetables - Sesame green beans - Coconut rice - Cucumber salad These sides add color and nutrition to your meal. Yes, you can make the teriyaki glaze ahead of time. Store it in an airtight container in the fridge. It will stay fresh for about a week. When you are ready to use it, just warm it up. This article covers the delicious process of making teriyaki glazed salmon. You learned about the key ingredients, step-by-step instructions, and helpful tips. We also explored variations and storage info for leftovers. Teriyaki salmon is not only tasty but also versatile and easy to make. Try it out and enjoy! You can tweak the recipe to fit your taste. Happy cooking!$

Teriyaki Glazed Salmon Delight

A delicious salmon dish glazed with a homemade teriyaki sauce, served over rice.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Japanese

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (6 oz each)
0.25 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, finely grated
1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
1 tablespoon sesame seeds, toasted
2 pieces green onions, finely chopped
serving cooked rice (white, brown, or jasmine)

Instructions

In a small saucepan, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, whisking gently to blend the ingredients.
Once the mixture reaches a simmer, let it cook for 2-3 minutes, allowing the flavors to meld together.
Gradually stir in the cornstarch slurry, whisking continuously. Cook for an additional 1-2 minutes, or until the sauce thickens to a syrupy consistency. Remove the saucepan from the heat and allow the glaze to cool slightly.
Preheat your grill or grill pan over medium-high heat to ensure a nice sear on the salmon.
Generously brush each salmon fillet with the cooled teriyaki glaze, reserving some for drizzling later.
Carefully place the salmon fillets skin-side down on the preheated grill. Grill for 4-5 minutes, then gently flip the fillets and continue grilling for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork.
During the last minute of grilling, apply a little more glaze on top of each fillet to enhance the flavor and give a beautiful shine.
Once cooked, remove the salmon from the grill and sprinkle with toasted sesame seeds and chopped green onions for added crunch and freshness.
Serve the teriyaki glazed salmon over a bed of fluffy cooked rice, drizzling extra glaze on top for an irresistible finish.

Notes

Arrange the salmon on a vibrant plate with a mound of rice on the side. Garnish with additional green onion slices and sesame seeds for a pop of color.

Keyword grilled, salmon, teriyaki