This is officially my new favorite salmon recipe. It’s sweet, spicy, and absolutely packed with flavor. Seriously, I think I could eat this grilled teriyaki salmon every day. Actually, I bought a few more salmon filets over the weekend so I make it again this week.
Summer will officially be here in a couple of weeks, which means lots of grilling and fresh, flavorful foods. Don’t worry if you don’t have a grill, this teriyaki salmon can also be baked in the oven at 450 degrees Fahrenheit for about 12 to 15 minutes.
For crispy skin, pan-fry the salmon filets. Add the salmon to a hot oiled skillet skin-side-down and reduce the heat to medium-low. Gently press the salmon with a spatula to make sure that all parts of the skin have contact with the pan. Cook for about 6 to 7 minutes, until the skin is crispy. Then, gently flip the salmon over and cook until a thermometer inserted into the center reaches 120 degrees for medium-rare.
If you somehow have leftovers, this salmon is the perfect addition to a healthy salad. Add edamame, sliced carrots, peanuts, and cabbage for a great Asian-style salad. Actually, I might just make that salad this week. Don’t worry, after a bit of recipe testing, I’ll post the recipe!
Since the teriyaki salmon is fairly sweet, it is nice to balance the flavor with something spicy. I made my go-to Sriracha sauce to drizzle over the fish. The sauce is made with Sriracha, light mayo, and sweet condensed milk. I know, using condensed milk makes me sound like I’ve lost my mind. Trust me, it adds the perfect sweetness to the sauce that really ties this dish together.
- 1 tbsp cornstarch with 2 tbsp water
- ¼ cup soy sauce
- 2 tbsp agave nectar
- ¼ tsp garlic powder
- 3 tbsp light brown sugar
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes
- salt and pepper, to taste
- 2 salmon filets
- 3 tbsp Sriracha
- ½ cup light mayonnaise
- 2 tbsp sweetened condensed milk
- In a medium bowl, dissolve the cornstarch in the water.
- Once dissolved, add the soy sauce, light brown sugar, ginger, garlic powder, agave nectar, crushed red pepper, salt, and pepper to the cornstarch mixture. Add the salmon filets and marinate for at least two hours, preferably overnight in the refrigerator.
- After marinating, preheat the grill. Add the salmon to the grill skin-side-down. Grill for 6-8 minutes per side, until the salmon is flaky. Drizzle with the Sriracha sauce.
- In a small bowl, combine the Sriracha, mayonnaise, and condensed milk. For a spicier sauce, add additional sriracha. For a sweeter sauce, add additional condensed milk.