Ingredients
- 2 salmon filets (about 6 oz each, skin on)
- 3 tbsp teriyaki sauce (plus extra for drizzling)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp rosemary, finely chopped
- 1/4 tsp thyme
- 1/4 tsp dill
- Pinch of red pepper flakes (optional, for heat)
- 1 tbsp olive oil (or neutral oil)
Description
Serving Suggestions: Serve with steamed jasmine rice and stir-fried vegetables. For a lighter option, pair with a simple cucumber salad or roasted asparagus.
Serving Size (people)
2
Preparation Time (minutes)
10
Cooking Time (minutes)
12
Cuisine(s)
Japanese
Food Allergies
Fish
Meal Type
Lunch or Dinner
Instructions
- Season the Salmon: Pat salmon filets dry with paper towels. Sprinkle both sides with black pepper, garlic powder, rosemary, thyme, dill, and (if desired) red pepper flakes.
- Pan-Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Place salmon filets skin-side down and cook undisturbed for 5–6 minutes, until the skin is crispy and the fish is mostly cooked through. Carefully flip the salmon and cook the flesh side for another 2–3 minutes.
- Add the Teriyaki Glaze: Reduce heat to medium-low. Pour teriyaki sauce into the skillet and spoon it over the salmon as it simmers and thickens, about 2–3 minutes. Remove from heat once the salmon is glazed and cooked through (internal temp ~125–130°F for medium).
- Serve: Plate salmon with a drizzle of extra teriyaki sauce. Garnish with fresh dill or sesame seeds if desired.