Description
This Orange Teriyaki Salmon features a glossy, citrus-sweet glaze that balances fresh orange juice and soy sauce, creating sticky, caramelized edges with tender and flaky fish.
Ingredients
Scale
- 4 salmon fillets (170–200 g / 6–7 oz each)
- 120 ml (½ cup) fresh orange juice
- 1 tsp fresh orange zest
- 60 ml (¼ cup) low-sodium soy sauce
- 30 ml (2 tbsp) mirin or dry sherry
- 50 g (¼ cup packed) brown sugar
- 15 ml (1 tbsp) rice vinegar
- 10 g (1 tbsp) grated fresh ginger
- 2 cloves garlic (minced)
- 5 ml (1 tsp) sesame oil
- 5 g (1 tsp) cornstarch + 15 ml (1 tbsp) cold water (for slurry)
- Toasted sesame seeds (for garnish)
- Sliced scallions (for garnish)
Instructions
- Combine 120 ml (½ cup) fresh orange juice, 60 ml (¼ cup) low-sodium soy sauce, 30 ml (2 tbsp) mirin, 50 g (¼ cup) packed brown sugar, 10 g (1 tbsp) grated ginger, and 2 minced garlic cloves in a small saucepan. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 6–8 minutes until syrupy and reduced by about one-third.
- Whisk in cornstarch slurry (5 g / 1 tsp cornstarch + 15 ml / 1 tbsp water) and simmer 30–60 seconds until glossy; remove from heat and stir in 5 ml (1 tsp) sesame oil. Let cool slightly.
- Pat 680–800 g (24–28 oz) salmon fillets dry. Spoon 3 tbsp (45 ml) of the cooled glaze over the fillets and rub gently. Let sit 10–15 minutes at room temperature.
- Heat a 25–28 cm (10–11 in) skillet over medium-high until shimmering, about 2–3 minutes. Pat the salmon skin dry again and season lightly with pepper. Add 1 tbsp neutral oil and place fillets skin-side down.
- Cook undisturbed for 3–4 minutes until the skin is crisp and the lower third of the fillet has turned opaque.
- Flip the fillets and reduce heat to medium. Spoon 1–2 tbsp (15–30 ml) glaze over each fillet and cook for another 2–3 minutes, spooning glaze occasionally.
- Remove fish when glossy and still slightly translucent in the center. Rest 2 minutes before serving. Garnish with toasted sesame seeds and scallions.
Notes
For best results, use fresh orange juice and do not overcook the salmon. This recipe is adaptable for air-frying as well.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Seared
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 430
- Sugar: 10g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 95mg