Description
Bright and sticky, this Orange Teriyaki Salmon features a delicious citrus glaze that caramelizes beautifully, ready in under 30 minutes.
Ingredients
Scale
- 680 g (24 oz) skin-on salmon fillets, cut into 4 portions
- 120 ml (½ cup) fresh orange juice
- 60 ml (¼ cup) soy sauce
- 30 ml (2 Tbsp) mirin
- 30 g (2 Tbsp) honey
- 15 ml (1 Tbsp) rice vinegar
- 10 g (2 tsp) grated fresh ginger
- 2 cloves (6 g) minced garlic
- 5 ml (1 tsp) sesame oil
- 8 g (1 tsp) cornstarch + 15 ml (1 Tbsp) water (for slurry)
- 1 Tbsp toasted sesame seeds (optional)
- 15 ml (1 Tbsp) neutral oil for searing
- 1–2 g (1/4–1/2 tsp) salt to season fillets
Instructions
- Score the skin of the salmon fillets with shallow cuts and pat them dry. Season with salt and let sit for 10–15 minutes.
- Combine orange juice, soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a small saucepan over medium heat. Bring to a gentle simmer.
- Simmer the glaze for 6–8 minutes, stirring frequently.
- Whisk cornstarch with water and stir into the glaze. Cook for 1–2 minutes until thickened.
- Broil or sear the salmon: For broiling, bake skin-side down on a wire rack set over a baking sheet and glaze. Broil for 6–8 minutes. For pan-searing, cook skin-side down in heated oil until crispy, then flip and glaze.
- Rest the salmon for 2–3 minutes before serving, garnished with sesame seeds if desired.
Notes
For best results, use fresh orange juice and an instant-read thermometer to avoid overcooking the salmon.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Broiling or Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 430
- Sugar: 15g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 105mg