Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce, fresh orange juice, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil. If you desire a thicker sauce, in a small separate bowl, whisk together the cornstarch and water until smooth.1/4 cup soy sauce, 1/4 cup fresh orange juice, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 clove garlic, 1 teaspoon fresh ginger, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 2 tablespoons water
- Pat the salmon fillets dry with paper towels. Place the salmon in a shallow dish or a resealable bag and pour about half of the prepared teriyaki sauce over it. Let it marinate for at least 15-30 minutes at room temperature, or for up to 2 hours in the refrigerator. Reserve the remaining sauce for glazing.1.5 lbs salmon fillets
- Heat the vegetable oil or olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets. Sear for 3-4 minutes, until the skin is crispy.1.5 lbs salmon fillets, 1 tablespoon vegetable oil or olive oil
- Flip the salmon fillets and cook for another 2-3 minutes. Pour the reserved teriyaki sauce over the salmon. If you prepared the cornstarch slurry, whisk it into the sauce in the skillet now to thicken.1.5 lbs salmon fillets, 1 tablespoon cornstarch, 2 tablespoons water
- Continue to cook, spooning the sauce over the salmon, for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork and the sauce has thickened to your desired consistency. Be careful not to overcook the salmon.1.5 lbs salmon fillets
- Remove the salmon from the skillet and place it on serving plates. Spoon any remaining sauce from the skillet over the salmon. Garnish with sesame seeds, sliced scallions, and optional orange slices.sesame seeds, sliced scallions (green onions), orange slices
Notes
The article provides tips for storing and reheating leftovers.
