Teriyaki Glazed Salmon with Shaved Fennel and Grapefruit Salad

This teriyaki glazed salmon is a quick and elegant dish that brings together bold, savory flavors with a bright, refreshing side. The salmon is pan-seared to perfection and coated in a homemade teriyaki glaze that caramelizes beautifully.

Alongside, a simple salad of thinly shaved fennel and sweet grapefruit segments adds a crisp, citrusy contrast. It’s a balanced meal that feels special enough for company but easy enough for a weeknight dinner.

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Ingredients

4 (6 oz each) salmon fillets, skin onView ingredient guideLike ingredientDislike ingredient

1/4 cup soy sauceView ingredient guideLike ingredientDislike ingredient

2 tablespoons mirinView ingredient guideLike ingredientDislike ingredient

2 tablespoons honeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon rice vinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon grated fresh gingerView ingredient guideLike ingredientDislike ingredient

1 clove garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 large fennel bulb, thinly shavedView ingredient guideLike ingredientDislike ingredient

2 grapefruits, segmentedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, ginger and garlic to make the teriyaki glaze.
2. Pat salmon fillets dry with paper towels and season lightly with salt and pepper.
3. Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy.
4. Flip salmon and pour the teriyaki glaze into the pan. Cook for another 3-4 minutes, basting the salmon with the glaze, until fish is cooked through and glaze has thickened.
5. Meanwhile, in a medium bowl, combine shaved fennel and grapefruit segments. Toss gently.
6. Divide the fennel-grapefruit salad among plates. Place a salmon fillet on top or alongside. Drizzle any remaining glaze from the pan over the salmon. Serve immediately.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, just thaw the salmon completely in the refrigerator before cooking and pat dry thoroughly to ensure a good sear.

What can I substitute for mirin?

You can use dry sherry or a mixture of 1 tablespoon rice vinegar and 1 teaspoon sugar as a substitute.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).