Description
Bright, sticky, and caramelized, this orange teriyaki salmon balances sweet orange, soy, and a touch of heat for a glossy, tender dish.
Ingredients
- Salmon fillets (4 × 170-200 g / 6-7 oz each)
- Orange (zest + juice) — 60 ml (1/4 cup) fresh juice and 1 tsp zest
- Low-sodium soy sauce — 60 ml (1/4 cup)
- Brown sugar — 30 g (2 tbsp) packed
- Rice vinegar — 15 ml (1 tbsp)
- Sesame oil — 5 ml (1 tsp)
- Garlic — 2 cloves, minced (about 6 g)
- Ginger — 10 g (2 tsp) grated
- Cornstarch slurry — 8 g (1 tsp) cornstarch mixed with 15 ml (1 tbsp) cold water
- Red pepper flakes — 1/4–1/2 tsp (optional)
- Toasted sesame seeds and sliced scallions for garnish (optional)
- Kosher salt (Diamond Crystal recommended) — 3–4 g (1/2 tsp)
Instructions
- Pat the salmon dry and season with kosher salt. Zest and juice the orange.
- Combine orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a saucepan. Bring to a gentle boil.
- Whisk in the cornstarch slurry and simmer until the glaze thickens.
- Heat a skillet over medium-high, add oil, and sear the salmon skin-side down for 3-4 minutes, then flip and cook for 1-2 minutes, glazing in the last minute.
- Preheat the oven to 200°C (400°F) if baking, roast salmon for 8-10 minutes, then glaze and return to oven for 1-2 minutes.
- Rest the salmon for 2 minutes, garnish, and serve with additional glaze.
Notes
For extra crispy skin, pat the salmon skin dry before cooking. Make the glaze up to 24 hours in advance.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop or Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg