Easy Teriyaki salmon

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4.81 from 21 votes

My easy teriyaki salmon recipe is fuss free and fabulous. With one pan and just seven familiar ingredients, this dish is full of flavour. There's no need to marinate the fish, so you can have delicious teriyaki glazed salmon on the table in minutes.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time15

Ingredients

2 tsp sesame oil - or a regular cooking oil if you prefer
2 salmon fillets
1 tbs soy sauce
1 tbs runny honey
1 tbs apple cider vinegar
1 clove garlic - grated or crushed
1 cm fresh ginger - grated

Instructions

Heat sesame oil over a medium heat in a frying pan. Place the salmon in the pan, skin side down. Fry for about 4 minutes, until the skin is starting to colour.
Turn the salmon onto each of the three remaining sides, cooking for two to three minutes per side, again until the fish starts to colour.
Once salmon is cooked, remove it from the pan. Drain the salmon fat (lots comes off and you don’t want it in the sauce). Then wipe the pan with kitchen paper.
Add the soy sauce, honey and apple cider vinegar to the pan. Grate in the garlic and ginger. Then cook on a medium heat until the sauce starts to thicken. Remember that the sauce will thicken further as it cools.
While the sauce is cooking, remove the skin from the salmon (if desired) and discard.
When the sauce has reduced to the desired consistency, return salmon to pan. Spoon the sauce over the fish to coat it evenly. Cook for a couple of minutes; just long enough to make sure the fish is warmed through.
Serve your teriyaki glazed salmon immediately on a bed of rice with sesame seeds and chopped scallions/spring onions.

Notes

The best way to stop fish sticking to the pan when frying it is to put it in the pan and leave it undisturbed. Turn it once onto each side. Don't be tempted to keep flipping it with a spatula.
Tamari is generally a gluten free alternative to soy sauce. Do check, however: read the label as all brands are not the same.
I use a Microplane style grater for grating the garlic and ginger – you can buy tubes/sachets of puree, but I find they go off before they have been used up, making them an expensive option.
Fresh ginger can be kept in a bag or airtight tub in the freezer, grate from frozen and return to the freezer. No need to peel.
To cook white/basmati rice, put rice into a pan with a well-fitting lid. Add double the volume of water. Then put the lid on. Bring to a gentle simmer and then turn the heat right down. DO NOT lift the lid. After 18 minutes turn off the heat. Leave for 5 minutes. Fluff with a fork before serving.

Nutritional Information

This recipe is 12 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.