10-Minute Teriyaki Salmon
- 2 (6 ounce) skin-on salmon fillets
- 1 tablespoon neutral cooking oil
- ¼ cup soy sauce
- 1 navel orange, juiced
- 2 tablespoons maple syrup
- 2 garlic cloves, grated
- 1 (1 inch) piece fresh ginger, grated
- optional: 1 zucchini, spiralized and trimmed into 5-inch lengths
- Score salmon skin by using a very sharp knife to make four 1-inch lengthwise incisions. Do not cut past the skin. Allow salmon to come to room temperature by sitting unrefrigerated for at least 15 minutes.
- Heat oil in a 10-inch nonstick skillet over medium-high heat. Gently lay salmon skin-side down into the hot skillet; cook until the skin is crispy and golden brown, about 2 minutes. Flip salmon and cook to brown other side, about 1 minute.
- Reduce heat to low. Mix soy sauce, orange juice, maple syrup, garlic, and ginger together in the skillet.Flip salmon again to cook skin-side in the sauce. Continue cooking, basting frequently, until salmon flakes easily with a fork, 6 to 7 minutes.
- Serve salmon over zoodles.
We get it, not everyone is a fan of salmon skin. But you'll want to cook these fillets with skin on. It keeps the fish from drying out so the result is salmon that practically melts in your mouth.
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What others are saying
Caro Hodgin says:
Salmon dinner in 10 minutes. I served this over cauliflower rice for a super simple, really healthy meal. I loved it so much, the sauce is delicious.
Katie Hason says:
I loved this teriyaki salmon, it's my new favorite! I paired it brown rice and veggies to make a bowl out of it. It reminds me of this restaurant I used to eat at back home, but better because it's homemade!
Greg Jones says:
This quick and easy teriyaki salmon is one of my favorite recipes. I don't have a lot of time to cook dinner during the week, but this dish is something I am able to prepare in under 20 minutes and it's really good. I loved the sauce, it was very flavorful. The orange and maple gave it that sweet and zesty flavor that teriyaki sauce known for. Delicious and healthy all the way around.
Alexis Pearson says:
I did honey instead of syrup for this yummy teriyaki sauce. I love the way the honey and garlicky flavors work together. It paired perfectly with my spiralized noodles. Light, healthy, and delicious!
Melissa Hunter says:
I don't love skin-on salmon so I used fillets with the skin removed. Other than that I made no changes to this recipe and it turned out nicely. The skillet can overheat quickly, so just make sure to turn the heat to low before you add the sauce. I let it sit at low heat for about 1 minute before adding it.