Easy Teriyaki Glazed Salmon Recipe
One of my favorite recipes to make for my family is Teriyaki Glazed salmon. I used to make this recipe the least once a week. However, I started exploring different salmon recipes like Honey Garlic Salmon and Honey Garlic Butter Salmon. One of the things I love most about this recipe is that you can start prepping to make this recipe the night before or you can decide to make this recipe on a whim. I try my best to allow the salmon to marinate for 1.5 hours. I create my menu plan once a week (I think I'm going to start exploring creating a menu plan for the entire month. ) This allows me to make sure that I have everything I need to create this recipe. Plus, give me the time to allow this recipe to marinate. Like most of the recipes that I make. This recipe will be back in rotation for my upcoming menu plans. It's delicious and a family favorite.
Teriyaki Glazed Salmon
- 4 Salmon Fillets
- 1/3 cup of Soy Sauce
- 1/3 cup of Water
- 1 Clove of Garlic, minced
- 1 Tsp of Grated Ginger
- 2 Tbsp of Brown Sugar
- 1 Tbsp of Cornstarch
- 1 Tbsp of Water
- In a saucepan, add the soy sauce, 1/4 cup of water, brown sugar, ginger and garlic, and simmer until the brown sugar has dissolved.
- In a prep, small bowl, mix together the 1 Tbsp of water and cornstarch and add it to the simmering sauce. Allow sauce to thicken, remove from the heat and allow to cool.
- Place the salmon fillets in a large resealable bag and pour the sauce right over the salmon.
- Cover and allow the salmon to marinate for at least 1 1/2 hours in the fridge.
- When ready to cook, preheat a nonstick skillet over medium-high heat, shake off excess sauce, add the salmon to the pan. Set the rest of the marinade aside.
- Allow the salmon to cook for about 2 minutes on medium high, then turn the heat down to medium-low, cover the skillet with a lid and allow the salmon to cook 2 minutes.
- Prior to the salmon being fully cooked, add the rest of the marinade. Allow the salmon to cook for three minutes.
- Serve with rice and veggies (pour remainder sauce on top of the salmon)