Teriyaki Salmon


  • 1 pound Salmon Filet

  • Marinade

    • 1 inch Fresh Ginger (thinly sliced)

    • 2 cloves Garlic (minced)

    • 3 tablespoon Soy Sauce

    • 2 tablespoons Maple Syrup

    • 1 tablespoon Mirin/Rice Wine

    • 1 tablespoon Olive Oil

  • Olive oil

  • Salt & Pepper


  1. Place marinade ingredients in a gallon Ziploc baggie and mix well

  2. Season salmon fillets with salt and pepper and place in the marinade bag, let rest in refrigerator for 1-24 hours

  3. Place a large skillet over medium-high heat

  4. Once hot, add a tablespoon of oil

  5. Once oil is hot, add the salmon skin-side down, cook for 2 minutes

  6. Pour in the marinade and cook for another minute or so until filet is cooked halfway up the side

  7. Flip the fillets over and cook for 3-4 minutes, basting with the sauce

    1. Add a bit of water if the sauce is too thick

  8. Remove from heat and let rest 5 minutes

  9. Pour the sauce over the fillets to serve

  10. Eat!


Inspiration/Source: https://www.gordonramsay.com/gr/recipes/teriyaki-salmon/