Scale

4 salmon fillets (about 6 oz each)

Salt and pepper to taste

1 tbsp oil (olive or sesame)

**For the teriyaki sauce:**

1/4 cup low-sodium soy sauce

2 tbsp honey or brown sugar

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp cornstarch + 2 tbsp water (slurry)

1 clove garlic, minced

1 tsp fresh ginger, grated

**Optional toppings:**

Sliced green onions

Toasted sesame seeds

Steamed rice or stir-fried veggies for serving

1. Season salmon fillets with salt and pepper.

2. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer over medium heat for 2–3 minutes.

3. Add cornstarch slurry and cook until sauce thickens. Remove from heat.

4. Heat oil in a skillet over medium heat. Sear salmon skin-side down for 4–5 minutes, then flip and cook another 2–3 minutes until cooked through.

5. Brush salmon generously with teriyaki sauce in the final minute of cooking.

6. Serve with rice or vegetables, topped with green onions and sesame seeds.

For a baked version, cook salmon at 400°F for 12–14 minutes and glaze during the last few minutes.

Double the sauce and store extra for stir-fries.

Use tamari for a gluten-free version.

Keywords: teriyaki salmon, healthy japanese dinner, easy salmon recipe