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Ingredients
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Teriyaki-Lime Salmon
Teriyaki-Lime Marinade & Sauce
Garnish & Finish
Method
Teriyaki-Lime Salmon
- 1
Prepare salmon
Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while preparing the marinade.
- 2
Marinate briefly
Place salmon in a shallow dish or resealable bag. Reserve 3 tablespoons of the prepared marinade (see next section) for finishing. Pour remaining marinade over the salmon so fillets are coated. Marinate in the refrigerator for 20–30 minutes (no longer than 30 minutes to avoid 'cooking' the fish in the acid).
Teriyaki-Lime Marinade & Sauce
- 3
Make marinade
In a bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tbsp mirin, 2 tbsp packed brown sugar, 1 tbsp rice vinegar, 3 tbsp fresh lime juice, 1 tsp lime zest, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1 tsp sesame oil until sugar mostly dissolves.
- 4
Prepare glaze
Reserve 3 tbsp of this mixture before adding salmon. In a small saucepan, bring the reserved 3 tbsp plus an additional 2 tbsp of the remaining marinade to a gentle simmer over medium-low heat. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry; whisk into the simmering sauce and cook 1 minute until slightly thickened. Remove from heat and keep warm.
Cook & Finish
- 5
Pan-sear method (recommended)
Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tbsp neutral oil and swirl to coat. Remove salmon from marinade, letting excess drip off (discard used marinade). Place fillets skin-side down in the skillet. Press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and edges are opaque about three-quarters up the fillet. Flip carefully and cook the flesh side 1–2 minutes more for medium doneness (internal temp ~125–130°F/52–54°C) or longer to desired doneness. During the last 30–45 seconds, brush the thickened teriyaki-lime glaze over the top to warm and slightly caramelize.
- 6
Alternative: Broil method
Preheat oven broiler and place an oven rack 6 inches from the heat. Line a baking sheet with foil and oil lightly. Place marinated salmon skin-side down and broil 6–8 minutes depending on thickness, brushing glaze on for the last 1–2 minutes until caramelized and bubbly. Watch closely to avoid burning.
- 7
Rest and garnish
Transfer salmon to a platter and let rest 2 minutes. Spoon any remaining warm glaze over fillets, sprinkle with toasted sesame seeds and sliced green onions, and serve with lime wedges on the side for extra brightness.