🍣 Quick and EASY Salmon Teriyaki

Sticky, Savory, and Perfectly Glazed – A 25-Minute Weeknight Winner

Craving something quick, flavorful, and loaded with good-for-you ingredients? This Quick and EASY Salmon Teriyaki checks all the boxes. In just 25 minutes (plus marinating time), you’ll have buttery salmon glazed in a homemade teriyaki sauce that’s tangy, sweet, and full of depth—without needing store-bought sauces.

Whether you’re cooking for your family or impressing guests, this dish offers restaurant-style flavor with minimal effort. It’s a healthy, high-protein option that pairs beautifully with steamed rice, roasted vegetables, or even a crisp green salad.

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🌟 Why This Recipe Works

• No bottled sauce: Everything is made from scratch using pantry staples.
• Balanced flavor: A blend of soy, vinegar, garlic, ginger, and honey hits all the right notes—salty, sweet, tangy, and umami.
• Flexible cooking options: Can be grilled or pan-seared depending on what you have.
• Healthy and low calorie: Only 300–350 kcal per serving—perfect for clean eating without sacrificing flavor.
• Make-ahead friendly: Marinate ahead and cook fresh when you’re ready.

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🧾 Ingredients Breakdown

Let’s take a quick look at what makes this salmon so delicious:

🐟 Salmon (500g, skin on)

Rich in omega-3s and protein, salmon becomes the perfect vehicle for soaking up a flavorful glaze. Skin-on fillets hold together better during cooking and crisp up beautifully.

🥣 Teriyaki Sauce (homemade):

• 5 tbsp LIGHT Soy Sauce – The base of your teriyaki glaze, offering salty umami.
• 3 tbsp Apple Cider Vinegar – Adds acidity and a subtle fruitiness to balance the honey.
• 4 tbsp Honey – Sweetens the sauce naturally and helps it caramelize.
• 1 tsp Sesame Oil – Adds nutty depth and authentic Asian flair.
• 3 cloves Grated Garlic & a small thumb of Grated Ginger – These aromatics give the sauce warmth and fragrance.
• 1 tsp Salt & 1 tsp Fresh Black Pepper – For seasoning and mild heat.

💡 Tip: Grate the garlic and ginger fresh for the best flavor.

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⏱ Prep & Cook Times

• Prep Time: 10 minutes
• Marinate Time: 30 minutes to overnight
• Cook Time: 15 minutes
• Total Time: 25 minutes + marinating

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👩‍🍳 Step-by-Step Instructions

Follow these simple steps for tender, glazed perfection:

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1️⃣ Make the Teriyaki Sauce

In a bowl, combine:

• 5 tbsp light soy sauce
• 3 tbsp apple cider vinegar
• 4 tbsp honey
• 1 tsp sesame oil
• Grated garlic & ginger
• 1 tsp salt
• 1 tsp black pepper

Stir well until fully blended. Set aside half of the sauce for cooking, and reserve the rest for glazing later.

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2️⃣ Marinate the Salmon

• Place the salmon fillets in a shallow dish or ziplock bag.
• Pour half of the sauce over the salmon and turn to coat well.
• Refrigerate for at least 30 minutes—or up to overnight for deeper flavor.

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3️⃣ Cook the Salmon (Grill or Skillet)

Option A: Grill Method

• Preheat the grill to medium-high heat.
• Lightly oil the grates.
• Place salmon skin-side down, cooking for 4–5 minutes per side.
• Flip once gently to avoid breaking.

Option B: Skillet Method

• Heat a non-stick skillet over medium-high heat with a little oil.
• Add salmon skin-side down and cook for 4–5 minutes per side, until golden and easily flakes with a fork.

🔥 Chef’s Tip: Press gently on the fillets while cooking to help them sear evenly.

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4️⃣ Thicken the Reserved Sauce

While the salmon is cooking:

• Heat the reserved half of the teriyaki sauce in a small saucepan over medium heat.
• Let it simmer gently for 3–4 minutes until slightly thickened.

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5️⃣ Glaze and Serve

• Once the salmon is fully cooked, remove from the grill or skillet.
• Drizzle the thickened teriyaki sauce generously over the fillets.
• Garnish with sesame seeds, sliced scallions, or lime wedges if desired.

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🍚 What to Serve with Salmon Teriyaki

Here are a few perfect pairings:

• Steamed Jasmine or Basmati Rice
• Garlic stir-fried bok choy or broccoli
• Sesame green beans
• Pickled cucumbers or kimchi for a punch of acid
• Chilled soba noodles with sesame oil for a refreshing contrast

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❄️ Storage & Leftovers

• Fridge: Store cooked salmon in an airtight container for up to 3 days.
• Reheat gently in a skillet or microwave—avoid overcooking.
• Leftovers make amazing additions to rice bowls, tacos, or salad wraps.

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