Teriyaki Salmon Recipe
Pan-seared salmon with Ginger Orange Teriyaki sauce, jasmine rice and pineapple citrus salsa.
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Ingredients
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For the Teriyaki Sauce
For the Salmon
For the Jasmine Rice
For the Pineapple Citrus Salsa
Method
For the Teriyaki Sauce
- 1
Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, minced garlic, and orange juice. Bring to a simmer over medium heat.
- 2
Thicken the Sauce
In a small bowl, mix cornstarch with water until smooth. Gradually add this mixture to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.
For the Salmon
- 3
Season the Salmon
Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
- 4
Cook the Salmon
In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, or until cooked to your liking.
- 5
Add the Sauce
Pour the prepared teriyaki sauce over the salmon in the last minute of cooking, allowing it to glaze the fish.
For the Jasmine Rice
- 6
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
For the Pineapple Citrus Salsa
- 7
Mix the Salsa
In a bowl, combine diced pineapple, red bell pepper, chopped cilantro, lime juice, and salt. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.