Teriyaki Salmon Recipe

Teriyaki Salmon Recipe
By The Cooking World, Editorial Staff
November 4, 2022

An Easy and Delicious Teriyaki Salmon Recipe

We all have days when we just want a delicious meal without spending much time cooking it. In this week's recipe, we share a Teriyaki Salmon recipe that is perfect for these days because it's made in just a few minutes and is packed with flavor.

PREP TIME
10 minutes
COOK TIME
12 to 14 minutes
serves
4

Ingredients

For the Teriyaki Salmon

Olive oil
45 g (3 tablespoons) soy sauce
15 g (1 tablespoon) pure maple syrup
30 g (2 teaspoons) toasted sesame oil
6 g (1 tablespoon) minced fresh ginger
3 garlic cloves, chopped
2 g (¼ teaspoon) red pepper flakes
4 skinless salmon fillets
Kosher salt
Freshly ground black pepper
675 g (1½ pounds) broccolini

For the Steamed Basmati Rice

250 g (1¼ cups) white long-grain basmati rice
15 g (1 tablespoon) unsalted butter
10 g (2 teaspoons) kosher salt

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Instructions

For the Teriyaki Salmon

  1. Preheat the oven to 205 ºC (400 ºF ) degrees. Arrange two racks evenly spaced in the oven.
  2. In a small saucepan, combine the olive oil, soy sauce, maple syrup, sesame oil, ginger, garlic, and red pepper flakes. Bring to a boil over medium heat, lower the heat, and simmer for just 2 minutes. Set aside.
  3. Arrange the salmon, rounded sides up, in a baking dish just large enough to hold them with a little space between the fillets. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper and spoon the soy sauce mixture evenly over the fillets. Roast on the upper rack for 12 to 13 minutes for rare or 13 to 14 minutes for medium, depending on the thickness of the fillets.
  4. At the same time, place the broccolini on a sheet pan, drizzle it with 4 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ¾ teaspoon black pepper. Toss with your hands and spread out in one layer. Roast the broccolini on the lower oven rack for 10 to 12 minutes, tossing once, until crisp-tender.
  5. Place the salmon, broccolini, and basmati rice on four plates and spoon the pan juices over the salmon. Serve hot.

For the Steamed Basmati Rice

  1. Combine 625 g (2½ cups) water, rice, butter, and salt in a medium saucepan.
  2. Bring the water to a boil over medium heat, lower the heat, cover, and simmer for just 10 minutes. Turn off the heat and allow the rice to sit, covered, for 3 to 5 minutes, until just cooked through. Fluff with a fork and serve hot.
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