Description

This recipe delivers restaurant-quality teriyaki salmon, featuring tender, flaky fillets coated in a sweet, savory, citrus-miso glaze. It’s a quick, satisfying dish perfect for busy weeknights and a new family favorite.

Ingredients

360 g salmon fillets, skin-on or off
60 ml low-sodium soy sauce (or tamari for gluten-free)
30 g white miso paste
30 g light brown sugar, packed
15 ml rice vinegar
30 ml fresh orange juice
1 teaspoon orange zest, finely grated
10 g fresh ginger, grated (1 inch piece)
2 cloves garlic, minced
60 ml vegetable broth
5 g cornstarch
15 ml cold water
5 ml sesame oil
15 ml neutral cooking oil (e.g., canola, grapeseed)
2 stalks green onions, thinly sliced (for garnish)
5 g toasted sesame seeds (for garnish)
to taste salt
to taste freshly ground black pepper

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Instructions

Begin the Citrus-Miso Glaze: In a small saucepan, whisk together soy sauce, white miso paste, light brown sugar, rice vinegar, fresh orange juice, grated orange zest, grated ginger, minced garlic, and vegetable broth. Heat over medium heat to a gentle simmer, stirring occasionally until sugar and miso dissolve. Simmer for 3-4 minutes to reduce and deepen flavors.
Thicken the Glaze: In a separate small bowl, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a smooth slurry. Gradually pour the slurry into the simmering glaze, whisking continuously. Cook for an additional 1-2 minutes until the glaze thickens to a syrupy consistency. Remove from heat and stir in the sesame oil. Set aside.
Prepare the Salmon: Pat salmon fillets thoroughly dry with paper towels to ensure crispy skin. Season both sides lightly with salt and freshly ground black pepper.
Cook the Salmon Pan-Sear: Heat 1 tablespoon of neutral cooking oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place salmon fillets skin-side down (if applicable) into the skillet. Sear for 4-5 minutes without moving them until skin is crispy and golden brown. Carefully flip to the other side.
Glaze and Finish Cooking: Reduce heat to medium. Brush the cooked side of the salmon generously with approximately half of the prepared citrus-miso glaze. Continue to cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily. During the last minute, brush with more glaze to build a glossy, caramelized coating. Reserve remaining glaze for serving.
Plate Your Teriyaki Salmon: Transfer glazed salmon fillets to individual plates. Drizzle remaining warm citrus-miso glaze over or around the salmon. Garnish generously with thinly sliced green onions and toasted sesame seeds.

Notes

For quick meals, use pre-minced ginger and garlic. The citrus-miso glaze can be prepared a day ahead and stored in the fridge. For a lighter option, bake or air fry the salmon instead of pan-frying. Avoid overcooking the salmon to prevent it from drying out; cook until it just flakes easily. Ensure the skillet is hot enough for a good sear to lock in moisture and create crispy skin.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Searing
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 fillet (approx 180 g)
Calories: 550 calories
Sugar: 18 g
Sodium: 1750 mg
Fat: 30 g
Saturated Fat: 7 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 40 g
Cholesterol: 65 mg