Better-Than-Takeout Teriyaki Salmon
Better-Than-Takeout Teriyaki Salmon is a restaurant-inspired favorite featuring tender salmon coated in a sweet, savory, and perfectly sticky teriyaki glaze. Served over fluffy rice with your favorite vegetables, this easy copycat Teriyaki Madness recipe brings all that takeout flavor straight to your own kitchen.
Ingredients
- 1½ C. Reduced Sodium Soy Sauce
- 1¼ C. Granulated Sugar
- ⅓ C. Pineapple Juice
- 3 Clove Minced Garlic
- ¾ tsp. Ground Ginger
- ¾ tsp. Black Pepper
- 2½ tbsp. Cornstarch
- 2 tbsp. Cold Water
- 4 Salmon Filets
- Olive Oil For cooking
Instructions
- In a medium saucepan, combine the soy sauce, sugar, pineapple juice, garlic, ginger, and black pepper. Bring to a boil over medium heat, stirring occasionally. When the mixture begins to boil and rise, immediately remove from the heat.
- Remove 1 cup of the mixture from the saucepan. Set it aside and let it cool to room temperature. This will be used as a marinade.
- Place the salmon filets in the marinade and let marinate for 30 minutes to 1 hour, any longer and the salmon will become mushy.
- Combine the cornstarch and water in a small bowl and whisk to create a slurry.
- Place the saucepan with the remaining sauce over medium-high heat. Slowly whisk the cornstarch slurry into the sauce. Continue stirring until the sauce thickens to your desired consistency, about 1 to 2 minutes. Remove from the heat and let cool completely before transferring to an airtight container to refrigerate. The sauce will keep in the refrigerator for up to 2 weeks.
- Preheat the grill to 350°F. Oil the grill grate with vegetable oil to prevent sticking.
- Cook the salmon for 4 to 6 minutes per side or until the internal temperature reaches 130 to 145°F. The fish should release easily when cooked thoroughly.
- Drizzle some of the thickened sauce over the salmon and serve with rice and vegetables of your choice.
Notes
- Refrigerator Storage: Store cooked salmon in an airtight container for up to 3 days. Store extra teriyaki sauce separately in the refrigerator for up to 2 weeks.
- Reheating Method: Reheat in a 275°F oven for 12 to 15 minutes in a covered dish with a small amount of water to prevent drying. Avoid microwaving, as it can overcook the fish.
- Freezer Storage: Freeze cooked salmon in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.