Garlic Teriyaki salmon is a sweet and salty dish that embodies so much flavor. The sauce is savory and adds a nice glaze over your fish. Teriyaki salmon is literally one of the easiest dishes to make.
I am such a fan of takeout, but the price is not always as affordable as I like. Therefore, I wanted to learn how to make my own Teriyaki salmon at home at a more affordable price. When I first made teriyaki salmon, I did what most folks did, I purchased store-bought teriyaki sauce. However, I quickly realized that it had too many preservatives, too much salt, and not the healthiest ingredients. It also never tasted the way I liked. So I made my own, and I am sure you will enjoy my simple yet delicious teriyaki garlic sauce.
I love to pair teriyaki salmon with white rice, fried rice, rice and peas, quinoa, pasta, or veggies. Either way teriyaki salmon works well with various different sides.
Garlic Teriyaki Sauce
Ingredients
- 1 Cup Water
- 3 Garlic Cloves, minced
- 2 tbsp Soy Sauce
- 1 tsp Oyster Sauce
- 2 tbsp Honey
- 1 tsp Coconut Brown Sugar or Brown Sugar
- ¼ tsp Pepper Flakes
- ⅛ tsp Ginger Powder
- 1 tbsp Corn Starch
- ⅛ Cup Water, cold
Instructions
- Step 1: In a pot over medium- low heat add your water, soy sauce, and oyster sauce and mix well. Let it cook for 3 – 4 minutes.
- Step 2: Add your honey and coconut or brown sugar. Mix it in well and let it continue to cook for another 2- 3 minutes.
- Step 3: Add your chopped garlic and pepper flakes and let it cook for 4 -5 minutes on low heat.
- Step 4: In a small bowl add your 1 tbsp of cornstarch and ⅛ cup of cold water and mix well.
- Step 5: Slowly add your cornstarch to the sauce and mix well until it thickens. Let it cook for 3 – 4 minutes over low heat.
- Step 6: If the sauce is still watery let it cook for a few more minutes. Your sauce should look like this photo.
Teriyaki salmon is normally on the saltier side, so I do not add any seasoning salt to it. Just onion powder, garlic powder, and black pepper. You would be surprised that less is more when it comes to salmon.
Personally, I prefer the skin on. The salmon absorbs a better flavor and it holds your fish together from breaking.
Garlic Teriyaki Salmon
Equipment
- Non Stick Pan/ Skillet
Ingredients
- Salmon, 2 – 3 fillets skin-on
- ½ Lime
- 1 tbsp Vinegar, white
- ⅛ tsp Black Pepper
- ⅛ tsp Garlic Powder
- ⅛ tsp Onion Powder
- 1 Scallions, chopped
- 2 tbsp Grapeseed Oil or Vegetable
- ⅛ Cup Water
Instructions
- Step 1: Rinse your salmon in warm water, vinegar, and ½ a lime. This helps with the fishy smell and it makes your salmon absorb a nice flavor.
- Step 2: Pat the salmon well with a paper towel and dry it. Then take a fork and lightly poke a few holes in it (only the front of the fish), and then season it with garlic powder, onion powder, and black pepper. Season it for 15 minutes.
- Step 3: In a non stick skillet over medium heat add your oil. Make sure that the oil is hot before adding your salmon.
- Step 4: Now add the salmon. Do not flip it! It will cook only on one side. Place a cover and let it cook for 5 – 6 minutes over medium-low heat
- Step 4: Now add your teriyaki sauce over the salmon. Your sauce will thicken up quickly so you want to add ⅛ cup of water to make it less sticky and thick.
- Step 5: Make sure you cover your salmon with the sauce. I typically take a spoon and pick up the sauce with it and add it to the salmon. You want your salmon to absorb flavor so I do this a few times. Let your salmon cook on low heat for 10 – 12 minutes.
- Step 6: Feel free to add more water if the sauce gets thick. No more than 1 – 2 tbsp.
- Step 7: Add chopped scallions and serve immediately.
I know that some people do not like garlic sauce. However, combining garlic with my homemade teriyaki sauce is such a great combination. If you don’t like too much garlic you can use garlic powder or omit 1 clove, but I promise you will not mind the garlic at all.
Another thing I love to do is add my homemade teriyaki sauce to my asparagus and fried onions, and do a quick stir fry. I highly recommend pairing salmon with onions and asparagus.
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