Teriyaki Citrus Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper. Let rest at room temperature for 10–15 minutes while you prepare the sauce and other components.

Sear and finish

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and let shimmer. Place salmon fillets skin-side down and press gently for 10–15 seconds to ensure even contact. Sear skin-side down 4–5 minutes until skin is crisp and salmon is about two-thirds cooked up the side. Flip and cook 1–2 minutes more (depending on thickness) until just cooked through (internal temp ~125–130°F / 52–54°C for medium). Remove to a plate and tent loosely with foil. Reserve pan drippings for glazing.

Glaze salmon

When sauce is ready (see sauce directions), return sauce to the skillet with the reserved drippings over medium heat. Spoon or brush 1–2 tablespoons of warm zesty orange teriyaki over each fillet to coat, turning the fillet to glaze briefly for 20–30 seconds. Transfer glazed fillets to serving plates.

Combine soy sauce, orange juice, mirin, brown sugar, rice vinegar, minced ginger, minced garlic, orange zest, and red pepper flakes in a small saucepan or bowl. Stir to dissolve sugar.

Bring to a gentle simmer over medium heat in a small saucepan. Reduce heat to medium-low and simmer 4–6 minutes to meld flavors and slightly reduce. Taste and adjust balance (add a pinch more sugar if too sharp, or a few drops of vinegar if too sweet).

Mix cornstarch with cold water to make a slurry. Whisk slurry into the simmering sauce and continue cooking 30–60 seconds until sauce thickens to a glaze consistency that coats the back of a spoon. Remove from heat and whisk in toasted sesame oil. Keep warm. Reserve about 2–3 tablespoons of sauce for glazing salmon while serving, and keep the rest for plating.

Place peeled and cut potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Off heat, add butter, cream (or milk), and cream cheese (if using). Mash with a potato masher or pass through a ricer for extra silky texture. For whipped potatoes, use a hand mixer or whisk and beat just until smooth and fluffy—avoid overworking.

Season with salt and pepper to taste. If needed, adjust texture with additional warm milk by the tablespoon. Transfer potatoes to a serving spoon or piping bag for presentation. Sprinkle toasted sesame seeds over the top.

Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering.

Add trimmed broccolini in a single layer and cook, undisturbed, 2–3 minutes to get color. Add sliced garlic and continue to sauté, tossing, 2–3 minutes more until broccolini is bright green and stems are tender-crisp (total cook time 4–6 minutes).

Add soy sauce, lemon (or orange) juice, salt, and crushed red pepper if using. Toss to coat and cook 30 seconds more. Remove from heat.

Divide whipped potatoes among four plates (use a spoon or piping bag for a neat quenelle). Place a glazed salmon fillet atop or beside the potatoes. Arrange a portion of sautéed broccolini alongside.

Spoon additional zesty orange teriyaki sauce (about 1–2 tablespoons per plate) around or lightly over the salmon and potatoes. Garnish with sliced scallions, toasted sesame seeds, and orange segments or a wedge. Serve immediately.