One of my wonderful readers recently asked for more fish recipes. I fully intended on doing cod or some other type of fish that I had never cooked before, but when I got to the store and saw this pretty, fatty salmon, my mouth started to water. …but I’ll be doing more fish in the future, so stay tuned.
This recipe is, of course, pretty pricey, but its worth every penny. This is the best salmon I’ve ever made and it was incredibly easy. The best part about this dish is that you can cook it any way you want. I opted for a skillet but you could also use a George Foreman grill, an outdoor grill, or bake it in the oven (like I did last time). Whatever you do, make sure to oil your surface well so that your fish comes off in one piece. It’s deliciously delicate and the teriyaki sauce is sticky!
I decided to whip up a quick sriracha mayo because I thought the spicy, creamy mixture would pair perfectly with the sticky sweetness of the teriyaki. Right I was. Plus, sriracha mayo is good on just about everything under the sun so it’s no biggy if there is extra.
Pair this salmon with some savory coconut rice, garlic noodles, or (not)fried rice and you’ll have a gourmet meal for at least half the price that you’d pay in a restaurant.
Teriyaki salmon with Sriracha Mayo
Teriyaki Salmon with Sriracha Mayo
Servings 4Ingredients
- 1 lb. salmon filet ($11.49)
- 1/4 cup soy sauce ($0.24)
- 2 Tbsp. water ($0.00)
- 1/2 Tbsp. toasted sesame oil ($0.28)
- 1 inch fresh ginger ($0.13)
- 1/2 tsp minced garlic ($0.04)
- 2 Tbsp. brown sugar ($0.06)
- 2 Tbsp. rice wine ($0.27)
- 1 tsp cornstarch ($0.02)
- 1/4 cup mayonnaise ($0.42)
- 2 Tbsp. sriracha hot sauce ($0.24)
Instructions
- Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).
- Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
- Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.
- In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
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Nutrition
Step By Step Photos
Whisk together the soy sauce, water, sesame oil, grated ginger, minced garlic, brown sugar, rice wine, and corn starch. This is your teriyaki marinade.
This is the big, one pound piece of salmon I bought.
Cut the salmon into four pieces of about the same weight. The two on the left are thinner so I cut them a little larger than the two on the right.
Place the salmon pieces in a zip top bag and add the marinade. Refrigerate for at least 30 minutes. I placed the bag face down so that the flesh side would be in contact with the marinade the whole time.
To cook the salmon in a skillet, heat the skillet over medium/high heat and make sure to add plenty of oil or non-stick spray. When it’s nice and hot, add the salmon flesh side down. Cook the salmon for 2-3 minutes on each side or until it is cooked to the point that you like it (I like mine medium/rare).
Turn the salmon and cook on each side. The marinade will get nice and thick and sticky as it cooks, which is why you need to make sure its all oiled well. I cooked the salmon with skin side down last.
And then it’s done… it’s that easy. You can also just pop it into a countertop grill or a hot oven. Lots of choices here.
Mix up some sriracha sauce and mayonnaise. You can use any ratio you’d like depending on how spicy you want it. I used 2 parts mayo to one part sriracha. I had plenty for all four pieces with just 1/4 cup of mayo and 2 Tbsp of sriracha.
This stuff is so good. Eat it on sandwiches, as a chip dip, or whatever. It’s so YUM.
If you don’t like sriracha or mayo, this fish is pretty phenomenal by its self too! I had a hard time not just gobbling it up before the photos were taken.
I liked cooking it in a skillet because the salmon stayed super moist… although a countertop grill may have been a little easier (no flipping required!).
OMG, so delicious.
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I know that for the most part, frozen fish sucks, but I’ve found that Trader Joe’s frozen fish actually comes out nice. That’s what we buy when we want a treat like ahi but don’t want to pay the premium price.
Instead of fresh ginger, for something even more shelf-stable, you can get a jar of ginger preserves (basically a chunky ginger jam). Cut the sugar, because the preserves have some sugar already – I sometimes just use the ginger preserves and soy sauce, I think about 1:2 ratio.
~Kali
Made this tonight! It was AMAZING! It really kept the flavor of the fish, as the marinade wasn’t too over powering. DELICIOUS! I love trying your recipes!
I’ve made teriyaki salmon before but am curious to try your recipe and see how it differs.
Omg, I don’t usually post comments but this made me HAVE to. This is probably the best salmon I have had in my life and I eat a lot of salmon. Wasn’t able to try it with the mayo, but great without it. Definitely a keeper. Thank you!!!
One of the best salmon recipes I’ve tried in recent years.
I made this tonight with your 2nd take coconut rice recipe and it was easy! Better still, I’ve never cooked salmon before, or fresh fish at all, and it came out so tasty. I just forwarded both recipes to my parents and to my roommate, so she can forward them to hers.
If you don’t have all the ingredients for the marinade, soy sauce and brown sugar make a great one as well! Just add equal parts to the brown sugar and soy sauce. Taste is still amazing with the siracha mayo!
This was absolutely incredible. Or, rather it IS, since I am mid-meal and had to comment. SO delicious. And one of the few meals my husband has every made an unsolicited comment on. He really enjoyed it as well. It’ll become an item on rotation in our house for certain.
So, I’m not a fan of mayo… at all. And I’ve never cooked fish before. But I made this tonight, and my life has been changed! So easy to make and it tastes divine!
This was great. I forgot to make the siracha and mayo topping but I served it with your garlic noodles and an arugula salad (with balsamic and oil dressing). It was super easy and delicious. Thanks for both recipes. I’ve been cooking meals from your blog for two weeks now, and I have yet to have one that wasn’t amazing.
This was a favorite for us….do this recipe at least once or twice a month! Thank you!
Off course I added a little bit of pepper because I like everything spicy.
I have always been afraid of making fish, and this turned out to be one of the most amazing things I have ever tasted!
The teriyaki salmon tasted great. I love the way that some of the salmons fat cooks out of the salmon and mixes with the tariyaki sauce.
All I can say is delicious! I have been craving salmon for awhile and it was on sale for $7.99 a pound at HT last week so this recipe was a perfect fit.