Teriyaki salmon is a popular dish in my family. Everybody loves it. Every time I make it though, I always change something in the marinade to test quantity of ingredients and flavours. I thought this recipe was delicious and worth sharing. I use gluten-free tamari and maple syrup in same quantity, add fresh garlic and ginger, and a hint of hot sauce. Simple? Oh yes. Delicious? Absolutely.
What kind of salmon is best to use?
Anything except regular Atlantic salmon, haha! My favorites are wild alaskan, sockeye, coho or organic salmon if nothing else is available. I also usually buy fresh fish but you can get amazing frozen salmon too. You just need to think about thawing your fillets before cooking.
How long do you marinade fish?
It depends on your marinade and how much acid you have in it but generally speaking, fish should marinade from only 30 minutes to 1 hour. If you have no acids in it, like in this teriyaki recipe, you can marinate for a few hours more.
In this recipe, I marinate the fish for an hour.
How do I cook salmon?
You can cook marinated fish by pan searing it, baking it or even cooking it on the grill. In this recipe, I pan-seared it to give it a little crunchy crust and I finished it by baking it in the oven.
What do I do with the leftover marinade?
You make a sauce, if you like. You put the marinade in a small saucepan, bring it to a soft boil, boil it for a few minutes, then reduce heat and let the sauce reduce.
I try to avoid thickeners as I don’t like to use cornstarch as it’s processed and made with corn (grain), and arrowroot makes the sauce on the slimmer side but if you want to thicken it feel free to add a thickener. Otherwise, by reducing the sauce for a long time (about the time it takes to cook the fish), it will naturally get thinner and thicker. With that sauce, you spoon it over the fish.
If you can’t stand the small pieces of garlic or ginger, you can strain it.
What do I serve salmon with?
This teriyaki salmon is more asian-style so I did cauliflower rice as I personally avoid grains mixed with proteins or eating too much grains. If you don’t mind grains, a nice jasmine or basmati rice would be lovely. For veggies, I did mini bok choy, red onions and edamame in which I cooked in the skillet in a little sesame seed oil. You could also simply do broccoli or cooked spinach or a mix of colourful veggies thinly sliced and pan-seared.
I hope you and your family enjoy this very flavourful teriyaki salmon. Let me know in the comments below if you make it or if you have any questions!
If you like teriyaki flavours and would like something with meat, check out this amazing teriyaki meatballs recipe.
- 1/4 cup gluten-free tamari
- 1/4 cup pure maple syrup
- 2 cloves garlic, mashed
- 1 tablespoon grated ginger
- 1 teaspoon hot sauce
- 2-4 salmon fillets (plan one per person)
- 1-2 tablespoons sesame oil
- Rice or cauliflower rice, to serve
- Vegetables of choice, to serve
- Make marinade by combining all ingredients together.
- Put salmon fillets into a sealable bag or glass container and cover with marinade. Refrigerate. Marinate for 30 minutes to 1 hour, or up to 6-8 hours.
- Preheat oven to 400F.
- Heat sesame oil in an oven proof skillet over medium high heat.
- Remove filets from the marinade and making sure there is no excess marinade on them. Then add fillets, skin side up, in the hot pan. Sear for 2-3 minutes until the fish has a nice color and natural unstick from the skillet. Flip fish over and put your skillet into the oven. Bake for about 15 minutes or until fish is cooked to your liking.
- While fish is baking, put your marinade into a small saucepan. Bring to a light boil and boil for a few minutes, about 3-5 minutes. Then reduce heat and let the marinade reduce. Cook until fish is done. If you like, add a little thickener by mixing cornstarch or arrowroot with a little water, then whisk in to your marinade. Otherwise, just spoon the sauce on top on fish.
- Serve fish with side dishes.