Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the Teriyaki Sauce: In a medium saucepan, combine fresh orange juice, low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and orange zest. Bring it to a gentle simmer over medium heat, stirring occasionally.
- Create a cornstarch slurry with cornstarch and water, adding it slowly to the sauce until thickened, achieving a glossy texture—about 2-3 minutes.
- Season the Salmon Fillets: Pat fresh salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
- Heat the Skillet: In a large skillet, heat olive oil over medium-high heat until it shimmers.
- Pan-Sear the Salmon: Place the seasoned salmon fillets skin-side down in the hot skillet. Cook for 4-5 minutes without moving them. Flip the fillets and cook for an additional 3-4 minutes.
- Drizzle the thickened teriyaki sauce over the salmon during the last minute of cooking.
- Transfer and Bake (Optional): Preheat the oven to 400°F (200°C). Lay the seasoned salmon fillets on a lined baking sheet, brushing with teriyaki sauce. Bake for 12-15 minutes.
- Serve and Garnish: Transfer to plates and drizzle with remaining teriyaki sauce. Garnish with sesame seeds, green onions, and fresh herbs.
Nutrition
Notes
Leftovers can be stored in an airtight container for up to 2 days. Reheat gently to preserve moisture.