Teriyaki-Simmered Salmon with Ginger-Scallion Sauce
Perfectly cooked salmon glazed in a homemade teriyaki sauce, topped with a fresh ginger-scallion sauce that enhances its natural flavor. This japanese-inspired seafood ready in about 24 minutes blends salmon fillets, soy sauce, mirin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 1, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz salmon fillets
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp grated ginger
- 2 tbsp scallions
- 1/2 tsp sesame oil
Instructions
- Step 1: Pat 6 oz salmon fillets dry with paper towels and place skin-side down on a baking sheet lined with parchment paper.
- Step 2: Whisk together 1 tbsp soy sauce, 1 tbsp mirin, and 1/2 tsp grated ginger in a small bowl until combined.
- Step 3: Brush half the teriyaki mixture evenly over salmon, reserving the rest for later.
- Step 4: Bake salmon at 400°F for 12-14 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
- Step 5: While salmon cooks, finely chop 2 tbsp scallions and mix with 1/2 tsp sesame oil in a small bowl.
- Step 6: Once salmon is done, brush with remaining teriyaki sauce and top immediately with the scallion mixture, serving hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Teriyaki-Simmered Salmon with Ginger-Scallion Sauce take to make?
Total time is about 24 minutes (10 min prep + 14 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Teriyaki-Simmered Salmon with Ginger-Scallion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Teriyaki-Simmered Salmon with Ginger-Scallion Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Teriyaki-Simmered Salmon with Ginger-Scallion Sauce for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Teriyaki-Simmered Salmon with Ginger-Scallion Sauce?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
