Sesame Teriyaki Salmon

sesame-teriyaki-salmonThis dish is juicy and tangy with a delicate sweetness. It’s moist, flaky goodness is packed with omega-3 fatty acids, vital for skin, hair, heart and immune health.


1 1/2 tablespoons sesame oil
1 1/2 tablespoons rice vinegar
2 tablespoons water
1/4 cup soy sauce
1 1/2 tablespoons packed brown sugar
1 garlic clove, minced
1 tablespoon minced ginger
¼ teaspoon red pepper flakes
4 salmon fillets
2 tablespoons canola oil
1/2 teaspoon cornstarch
2 green onions, thinly sliced
Sesame seeds


Mix together sesame oil, rice vinegar, soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes and pour into storage bag. Add salmon, toss to coat, and refrigerate 2 to 4 hours. Remove salmon from marinade. Place remaining marinade into a small saucepan. Whisk in cornstarch. Bring to a boil for 1 minute and remove from heat. Heat oil over medium-high heat in oven proof skillet. Add salmon with skin facing up. Cook until seared, then flip over and sear second side. Brush remaining sauce over salmon fillets and bake in the oven for 10 to 12 minutes or until cooked through. Prior to serving, top with green onions and sesame seeds.

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