Teriyaki Glazed Salmon with Sesame Greens
Looking for a quick, healthy dinner option that packs a punch of flavor? This Teriyaki Glazed Salmon is exactly what you need. With its sweet and savory glaze, this dish gives you the perfect balance of umami and a hint of sweetness, all while keeping the salmon moist and flaky. Paired with sesame greens, it's a complete meal that's both nutritious and satisfying.
Ingredients
- 4 salmon fillets
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cups mixed greens (spinach, bok choy, etc.)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Marinate the Salmon: In a small bowl, combine the salmon fillets with teriyaki sauce and let them marinate for at least 10 minutes.
- Heat the Pan: In a large skillet, heat olive oil over medium heat. Add the marinated salmon fillets, cooking for about 4-5 minutes on each side or until cooked through and glazed.
- Prepare the Greens: In the same skillet, add the sesame oil and minced garlic. Sauté for about 1 minute until fragrant. Then add the mixed greens and cook until just wilted.
- Serve: Plate the salmon on top of the sesame greens, drizzle with any remaining teriyaki sauce, and sprinkle with sesame seeds and chopped green onions.
Cook’s tips
- Pat the salmon fillets dry with paper towels before marinating to help the teriyaki glaze adhere better.
- Don't overcrowd the skillet; cook the salmon in batches if necessary to ensure even browning.
- For extra flavor, add a splash of fresh lemon juice or a pinch of red pepper flakes to the greens.
- Use a non-stick skillet or well-seasoned cast iron to prevent the salmon from sticking.
- Let the salmon rest for 2-3 minutes after cooking to allow the juices to redistribute.
Substitutions
- Use chicken thighs or tofu instead of salmon for a different protein option.
- Replace teriyaki sauce with a mixture of soy sauce, honey, and grated ginger for a homemade version.
- Use baby spinach or kale instead of mixed greens.
- Substitute sesame oil with a neutral oil like canola or avocado oil if you prefer a milder flavor.
Storage & reheating
Store leftover salmon and greens in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to keep the salmon moist.
FAQ
Can I use frozen salmon fillets?
Yes, thaw them completely in the refrigerator overnight and pat them dry before marinating. Adjust cooking time as needed.
Is this dish gluten-free?
Most teriyaki sauces contain soy sauce, which has gluten. Use a gluten-free tamari or a certified gluten-free teriyaki sauce to make it gluten-free.
What can I serve with this salmon?
This dish pairs well with steamed rice, quinoa, or cauliflower rice to soak up the extra sauce.
How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
