Teriyaki sauce is wonderfully flavorful, and it pairs perfectly with bold-flavored fish such as salmon. Teriyaki sauce is delicious, but it can be overwhelmingly sweet. That’s why I developed this recipe, featuring no sugar and just a small amount of honey. It’s so good! I use this sauce when making teriyaki chicken wings and teriyaki chicken drumsticks, and I also use it to make teriyaki salmon. Savory-sweet and intensely flavored, this flavorful recipe has quickly become a family favorite.
Ingredients
Recipe Card
For the Glaze:
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative. Cornstarch: Acts as a thickener for the sauce. I only use 1 teaspoon. Dry white wine: Classic teriyaki recipes typically call for sake, but I don’t usually have that on hand, and dry white wine works perfectly well. Honey: Just one tablespoon to add a bit of sweetness. Minced garlic and ginger: You can mince them by hand for the optimal flavor, or use the stuff that comes in a jar. Just don’t use the powders - they’re not as potent or tasty.
For the Fish:
Salmon fillets: I like to use skin-on fillets because salmon skin is delicious. Oil spray: I usually use avocado oil, which is a good oil with a neutral flavor. Sesame seeds: Used purely for garnish, but they do make the dish look aesthetically pleasing.
Bake the salmon fillets until they are cooked through. You can also broil the salmon instead of baking it. Broiling is faster, but both methods work. While the fish is in the oven, prepare the teriyaki sauce: Mix its ingredients in a small saucepan, then heat the mixture over low heat, whisking often, until it thickens. This happens fast - just a few minutes. To finish the dish, brush the cooked salmon with the sauce, sprinkle it with sesame seeds, and serve. On the side, I add an Asian-style vegetable such as cabbage pancakes, Asian cucumber salad, sauteed sugar snap peas, or sauteed bok choy. Sometimes, I simply steam broccoli and drizzle it with sesame oil. However, the leftovers tend to dry out when reheated, so I prefer to crumble them and use them as a cold salad topping the next day for lunch (removing the skin). Delicious!
