Serves 4
13 min
Salmon Teriyaki
Recipe GLPRcbd085f4f807ca
Pan-seared salmon filets glazed with a vibrant pineapple-ginger teriyaki sauce, finished with fresh fruit and herbs. The salmon is cooked until the exterior develops a golden crust while the interior remains tender and moist, then finished with a silky fruit-forward sauce that balances sweet and savory flavors.
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Ingredients
3 tablespoons brown sugar
1 knob fresh ginger, peeled and roughly chopped
2 garlic cloves, minced
1 sprig fresh mint or basil
1 tablespoon olive oil
2 cups fresh pineapple, divided
4 filets (4-6 oz each) salmon filets
½ teaspoon sesame oil
½ cup soy sauce
Directions
Prepare the pineapple teriyaki sauce by combining 1 cup of the fresh pineapple, ginger, garlic cloves, soy sauce, brown sugar, and sesame oil in a blender. Blend until completely smooth, then transfer to a small bowl. Dice the remaining 1 cup of pineapple into bite-sized pieces. Mince the mint or basil leaves and add them to the diced pineapple, then stir to combine. Set both the sauce and pineapple-herb mixture aside.
Heat a large sauté or frying pan over medium-high heat until very hot. Swirl in the olive oil, allowing it to shimmer.
Carefully place the salmon filets skin-side up in the hot pan. Cook undisturbed for 2 to 3 minutes until the bottom develops a golden-brown crust. Gently flip the filets and cook the other side for another 2 to 3 minutes. The salmon should reach an internal temperature of 145°F or show just barely opaque flesh with a slight translucence in the very center.
Pour the pineapple teriyaki sauce around and over the salmon filets. Allow the sauce to simmer for 1 minute, continuously spooning the hot mixture over the fish to glaze it evenly.
Remove the pan from heat. Top each salmon filet with the fresh diced pineapple and mint mixture, then serve immediately on individual plates.
