Eggless Teriyaki Salmon
Total time40 min
Prep time10 min
Cook time15 min
4.6(15)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp garlic-infused oil
- ¼ tsp salt
- ¼ tsp black pepper
For the teriyaki sauce
- ⅓ cup tamari
- ⅓ cup maple syrup
- 2 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 scallions, green tops only, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Whisk together the tamari, maple syrup, rice vinegar, grated ginger, and sesame oil in a small bowl. In a separate small bowl, stir the cornstarch into the water until dissolved, then stir the slurry into the sauce mixture. Set aside.
- 2
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
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