This Gordon Ramsay Teriyaki Salmon Recipe is a crispy and tender recipe, which is made with fresh ginger and maple syrup. It’s the perfect weeknight dinner, ready in about 17 minutes plus marinating time.
Jump to RecipeGordon Ramsay Teriyaki Salmon Recipe Ingredients
- 2 cm fresh ginger, finely sliced
- 2 garlic cloves, finely sliced
- 45 ml (3 tbsp) soy sauce
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) mirin
- Olive oil (for frying)
- 500g salmon fillets, skin on
- Sea salt & black pepper
How To Make Gordon Ramsay Teriyaki Salmon Recipe
- Make the Marinade: In a bowl large enough to hold the salmon, combine the sliced ginger, garlic, soy sauce, maple syrup, and mirin.
- Marinate the Salmon: Season the salmon fillets with salt and pepper. Place them in the bowl with the marinade, ensuring they are well-coated. Cover and chill in the refrigerator for at least 20 minutes, but no more than 2 hours.
- Sear the Salmon: Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add a splash of olive oil. Remove the salmon from the marinade (reserving the liquid) and place it in the hot pan, skin-side down.
- Glaze and Cook: Cook for 2 minutes until the skin is crispy. Pour the reserved marinade into the pan around the salmon and let it bubble for 1 more minute.
- Finish Cooking: Flip the salmon fillets over. Continue to cook for another 3–4 minutes, basting constantly with the pan sauce, until the salmon is cooked through and the glaze has thickened. If the glaze thickens too quickly, add a splash of water.
- Rest and Serve: Remove the salmon from the pan and let it rest for 1 minute. Plate the fillets and spoon the remaining glossy sauce over the top. Serve immediately.
Recipe Tips
- How do you get crispy salmon skin? Start with a hot, non-stick or well-seasoned pan. Always place the salmon skin-side down first and don’t move it for the first 2 minutes. This allows the skin to render and crisp up perfectly.
- How do I prevent the salmon from falling apart when I flip it? A thin, flexible fish spatula is the best tool for this job. It’s designed to slide cleanly under delicate fillets without tearing the flesh.
- Why should you rest salmon? A very brief rest of just one minute allows the juices to redistribute throughout the fillet, ensuring the fish is moist and tender rather than dry.
- How can I get an extra thick, glossy glaze? If you want a more lacquered, restaurant-style finish, you can reduce half of the marinade in a separate small saucepan while the salmon cooks. Simmer it gently until it thickens into a syrup, then brush it over the cooked salmon before serving.
What To Serve With Teriyaki Salmon
This quick and flavorful salmon pairs well with simple, fresh sides that complement the rich sauce:
- Steamed jasmine or basmati rice
- Steamed broccoli florets or bok choy
- Sautéed asparagus or green beans
- A simple cucumber salad
How To Store Teriyaki Salmon
- Refrigerate: Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. It can be gently reheated in a pan or enjoyed cold.
Teriyaki Salmon Nutrition Facts
- Calories: 370 kcal
- Protein: 25g
- Fat: 22g
- Carbohydrates: 15g
- Sodium: 700mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe without mirin?
Yes. If you don’t have mirin, you can substitute it with a dry sherry or a sweet marsala wine. For a non-alcoholic option, you can use rice vinegar, but add an extra teaspoon of maple syrup to balance the acidity.
How long should I marinate the salmon?
A minimum of 20 minutes is needed for the flavors to penetrate. However, do not marinate for more than 2 hours, as the salt in the soy sauce can start to cure the fish, changing its texture.
Can I bake this salmon instead of pan-frying?
Yes. To bake, place the marinated salmon on a foil-lined baking sheet and bake at 200°C (400°F) for 12-15 minutes. While the salmon bakes, simmer the reserved marinade in a small saucepan on the stove until it thickens into a glaze, then pour it over the cooked salmon.
Gordon Ramsay Teriyaki Salmon Recipe
Course: DinnerCuisine: JapaneseDifficulty: Easy4
servings10
minutes7
minutes370
kcalQuick and flavorful salmon with perfectly crispy skin and tender flesh, all coated in a glossy, homemade ginger-garlic teriyaki glaze.
Ingredients
2 cm fresh ginger, finely sliced
2 garlic cloves, finely sliced
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) maple syrup
15 ml (1 tbsp) mirin
Olive oil
500g salmon fillets, skin on
Sea salt & black pepper
Directions
- Combine ginger, garlic, soy sauce, maple syrup, and mirin for the marinade.
- Season salmon fillets and marinate for 20-120 minutes in the refrigerator.
- Heat oil in a non-stick pan. Place salmon skin-side down and cook for 2 minutes.
- Pour in the reserved marinade, cook for 1 more minute, then flip the salmon.
- Cook for 3-4 minutes on the other side, basting continuously with the pan sauce.
- Rest for 1 minute before plating and spooning extra sauce over the top.
Notes
- Use a hot, non-stick pan and place the salmon skin-side down first for the crispiest skin.
- A thin fish spatula is the best tool to prevent the delicate salmon from breaking when you flip it.
- Don’t marinate the salmon for more than 2 hours, or the texture will change.
- If the glaze gets too thick in the pan, add a small splash of water to loosen it.
