Pan Seared Teriyaki Salmon
Light, healthy and delicious this pan seared teriyaki salmon recipe is a total winner! The homemade teriyaki sauce is the perfect balance of sweet and spicy, which tastes great with the fish.
Ingredients
- 12 ounces Scottish salmon, deboned, skin on
- salt and pepper, season the fish
- 1-2 tablespoons avocado oil , for searing the fish, or vegetable oil
Teriyaki Sauce
- ½ cup chicken broth
- ¼ cup low sodium soy sauce
- 2 tablespoons light brown sugar
- 1.5 tablespoons orange juice, pulp free
- 1 teaspoon avocado oil
- 1.5 teaspoons garlic, minced
- ¼ teaspoon red pepper flakes
- 2 teaspoons cornstarch
Equipment
- 1 saucepan
- 1 skillet
Instructions
- Heat a skillet over medium high heat. Prepare the fish. Steps listed above.
- Take the prepared fish and season it with salt and pepper. Drizzle the fish with oil directly before adding it to the hot pan flesh side down.
- Sear the fish for 5-6 minutes per side. This will give you a medium - medium well temperature. Cooking times will vary based on thickness of the fish. If the fish is getting too brown, reduce the heat and flip it.
Prepare the Teriyaki Sauce
- Combine the chicken broth, low sodium soy sauce, garlic, avocado oil, red pepper flakes, light brown sugar, orange juice and cornstarch in a small mixing bowl. Mix well.
- Add the sauce to a saucepan over medium low heat. Whisk the sauce until it begins to thicken. Once it reaches your desired thickness, turn off the heat. Set aside.
Assemble the Dish
- Drizzle the fish with teriyaki sauce, toasted sesame seeds, and sliced scallions. Serve and enjoy.
Nutrition
Serving: 1serving, Calories: 383kcal, Carbohydrates: 17g, Protein: 37g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 94mg, Sodium: 1706mg, Potassium: 947mg, Fiber: 1g, Sugar: 13g, Vitamin A: 168IU, Vitamin C: 7mg, Calcium: 43mg, Iron: 2mg