Teriyaki Glazed Salmon with Sesame Green Beans
If you're seeking a quick yet impressive dinner idea, this teriyaki glazed salmon with sesame green beans is your go-to recipe. It’s a delightful combination of savory and sweet flavors that come together in under 30 minutes for a perfect weeknight meal.
Ingredients
- 4 salmon fillets (6 ounces each)
- 1/2 cup teriyaki sauce
- 2 cups green beans, trimmed
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Marinate the Salmon: In a shallow dish, pour the teriyaki sauce over the salmon fillets. Let them marinate for at least 15 minutes.
- Prepare the Green Beans: In a large skillet, heat olive oil over medium heat. Add the green beans, season with salt and pepper, and sauté for about 5-7 minutes until they are tender-crisp.
- Add Sesame Flavor: Stir in the sesame oil and toasted sesame seeds, mixing well to coat the green beans. Set aside and keep warm.
- Cook the Salmon: In another skillet, heat a little olive oil over medium-high heat. Remove the salmon from the marinade, reserving the sauce. Sear the salmon fillets for about 4-5 minutes on each side, or until cooked through and caramelized.
- Glaze the Salmon: In the last minute of cooking, pour the reserved teriyaki sauce over the salmon and allow it to simmer for a minute to heat through.
- Serve: Place the salmon on plates alongside the sesame green beans. Garnish with chopped green onions if desired.
Cook’s tips
- Make sure your skillet is hot before adding the salmon to get a nice caramelized crust.
- Pat the salmon fillets dry before marinating to help the sauce adhere better.
- Use low-sodium teriyaki sauce if you're watching your salt intake.
- Toast sesame seeds in a dry pan until fragrant to enhance their nutty flavor.
- Let the salmon rest for 2-3 minutes after cooking to keep it juicy.
Substitutions
- Use tamari or coconut aminos mixed with a little honey instead of teriyaki sauce.
- Swap green beans for asparagus or broccoli if you prefer.
- Substitute olive oil with avocado oil for a higher smoke point.
- Use regular sesame oil and add a pinch of chili flakes for a spicy kick.
- For a gluten-free option, choose a gluten-free teriyaki sauce.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Frequently asked questions
Can I use frozen salmon fillets?
Yes, but make sure to thaw them completely and pat dry before marinating to avoid excess moisture.
What if I don't have teriyaki sauce?
You can make a quick substitute by mixing 1/4 cup soy sauce, 2 tablespoons honey, 1 teaspoon minced garlic, and 1 teaspoon grated ginger.
Can I prepare the green beans ahead of time?
Yes, you can sauté the green beans and keep them warm, but they are best served fresh. If making ahead, reheat them briefly before serving.
Is this recipe gluten-free?
It depends on the teriyaki sauce. Use a gluten-free teriyaki sauce to make it gluten-free.
