Description
Bright, sticky, and glossy, this orange teriyaki salmon features a sweet-tangy glaze that caramelizes beautifully, delivering deep flavor with minimal effort.
Ingredients
Scale
- 4 salmon fillets (170 g / 6 oz each)
- 120 ml fresh orange juice
- 1 tsp orange zest
- 60 ml soy sauce (low-sodium recommended)
- 60 ml mirin
- 30 g brown sugar or honey
- 15 ml rice vinegar
- 1 tbsp minced fresh ginger
- 1 clove minced garlic
- 6 g cornstarch
- 15 ml cold water
- 5 ml toasted sesame oil
- Neutral oil (for searing)
- Optional: sesame seeds and sliced scallions for garnish
Instructions
- Pat salmon fillets dry and score the skin lightly. Season with salt and pepper.
- Combine orange juice, soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a saucepan and simmer.
- Mix cornstarch with cold water and whisk into the sauce until thickened.
- Brush the glaze onto the salmon fillets and let marinate for 10 to 15 minutes.
- Heat oil in a skillet and place fillets skin-side down to sear for 4-5 minutes.
- Flip the fillets, brushing with more glaze and cook for another 1-2 minutes until desired doneness.
- Remove from heat, let rest, and garnish with sesame seeds and scallions before serving.
Notes
Ensure not to over-marinate the salmon to maintain its texture. For ultra-crisp skin, pat the skin dry and sprinkle with cornstarch before searing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet
- Calories: 420
- Sugar: 11g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 95mg