Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Salmon Teriyaki (Sweet & Savory in 20 Minutes)

By /
Jump to Recipe Print Recipe
PareveFish

Salmon teriyaki is a 20-minute dinner that tastes special. Salmon fillets are seared and glazed with a sweet and savory sauce of soy sauce, brown sugar, rice vinegar, garlic and ginger, finished with scallions and sesame seeds.

How to Get a Glossy Glaze

Simmer the sauce with a little cornstarch until it thickens enough to coat a spoon. Sear the salmon skin-side down until crisp, flip, then spoon the glaze over and let it bubble and caramelize for the last minute or two. If the glaze gets too thick, add a tablespoon of water. Choose fillets of similar thickness so they cook evenly.

Kosher Notes

Traditional teriyaki uses mirin, which isn’t always available with a hechsher; brown sugar and rice vinegar give a similar balance. This dish is pareve. Use soy sauce with a reliable hechsher, and serve fish separately from meat if you follow that custom.

Leftovers

Leftover salmon keeps for 3 days and reheats in a low oven. Serve with rice and steamed vegetables.

Easy Kosher Salmon Teriyaki (Sweet & Savory in 20 Minutes)
This easy kosher salmon teriyaki delivers restaurant-quality flavor in just 20 minutes with a simple homemade glaze that caramelizes beautifully.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese-inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 6-oz salmon fillets skin-on, pin bones removed
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup brown sugar packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon cornstarch
  • 2 green onions scallions sliced thin for garnish
  • 1 tablespoon sesame seeds for garnish

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Pat salmon fillets completely dry with paper towels and season both sides with salt and pepper. Let them sit at room temperature for 5 minutes while you make the glaze.
  2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch until smooth. Set aside.
  3. Heat vegetable oil in a large non-stick or cast iron skillet over medium-high heat. When the oil shimmers, carefully place salmon fillets skin-side up in the pan.
  4. Cook for 4-5 minutes without moving them, until you can see the edges turning opaque and the bottom has a nice golden crust.
  5. Flip the salmon fillets carefully and immediately brush the cooked side with about half of the teriyaki glaze.
  6. Cook for another 3-4 minutes, then brush the skin side with remaining glaze. The sauce should start bubbling and thickening in the pan.
  7. Continue cooking for 1-2 more minutes until the glaze becomes glossy and the salmon flakes easily with a fork. The internal temperature should reach 145°F.
  8. Remove from heat and let rest for 2 minutes. Garnish with sliced scallions and sesame seeds before serving.

Notes

For best results, choose salmon fillets that are similar in thickness so they cook evenly. If your glaze seems too thick, add a tablespoon of water to the pan. Leftover salmon keeps in the fridge for up to 3 days and reheats well in a low oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 11g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top