Hamdi Saidani This Gordon Ramsay Teriyaki Salmon is a masterclass in speed and flavor. A quick, homemade teriyaki glaze is used to marinate and baste skin-on salmon fillets, which are pan-seared to achieve a perfectly crispy skin and a juicy, flaky interior. This is a restaurant-quality main course that comes together in under 30 minutes, making it perfect for a stunning weeknight dinner.
Gordon Ramsay Teriyaki Salmon Ingredients
For the Quick Teriyaki Glaze:
- 3 Tbsp light soy sauce
- 2 Tbsp maple syrup
- 1 Tbsp mirin
- 2 cm piece of fresh ginger, thinly sliced
- 2 garlic cloves, thinly sliced
- Optional: a few thin slices of red chili or a pinch of lime zest
For the Salmon:
- 2 skin-on salmon fillets (9 oz / 250 g each, about 2 cm thick)
- 1 Tbsp neutral oil (avocado or grapeseed)
- Sea salt
- Freshly ground black pepper
How To Make Gordon Ramsay Teriyaki Salmon
- Make the Glaze and Marinate: In a small bowl, mix together the soy sauce, maple syrup, mirin, sliced ginger, and garlic. Pat the salmon fillets completely dry with paper towels, then season them with salt and pepper. Pour about half of the glaze over the salmon and let it marinate for at least 15-20 minutes in the refrigerator.
- Sear the Salmon: Heat a non-stick or well-seasoned cast-iron skillet over medium-high heat. Add the oil. Carefully remove the salmon from the marinade (reserving the marinade) and place the fillets in the hot pan, skin-side down. Press down firmly on each fillet with a fish spatula for about 10 seconds to ensure the entire skin makes contact with the pan. Sear, undisturbed, for about 2-4 minutes until the skin is very crispy and golden.
- Flip and Glaze: Flip the salmon fillets. Immediately pour the remaining teriyaki glaze (including the ginger and garlic slices) into the pan around the fish. Let it come to a simmer, which will only take about 1 minute.
- Baste and Finish: As the glaze simmers, tilt the pan towards you and use a large spoon to continuously baste the foaming glaze over the tops of the salmon fillets. Continue to cook and baste for another 2–3 minutes, until the salmon is cooked to your liking. For a perfect medium-rare, the internal temperature should reach 122°F / 50°C.
- Rest and Serve: Let the salmon rest for 1 minute before serving. Spoon any remaining glossy glaze from the pan over the top. Serve immediately.
Recipe Tips
- How to get perfectly crispy skin? The most important secret, as Gordon would insist, is a completely dry surface and a hot pan. Patting the salmon skin with paper towels removes moisture, which creates steam and prevents crisping. Pressing the fish down firmly when it first hits the pan also ensures even contact for a perfect crust.
- Why marinate for only a short time? A short 20-minute marinade is perfect for infusing the surface of the fish with flavor. Marinating salmon in a salty liquid like soy sauce for too long (over 2 hours) can start to “cure” the fish, changing its texture.
- How do you know when the salmon is done? Do not overcook it! The best way to check is with a thermometer (aim for 122°F for a perfect medium-rare). You can also check by feel: a perfectly cooked fillet will be firm to the touch but still have a slight spring. If it’s hard, it’s overcooked.
- What is basting and why is it important? Basting is the technique of spooning the hot fat and pan juices over the meat as it cooks. This not only adds a huge amount of flavor from the glaze but also helps to cook the top of the salmon gently and evenly, ensuring a moist result and a beautiful, glossy finish.
What To Serve With Teriyaki Salmon
This is a quick and elegant main course that pairs beautifully with simple, fresh sides. Serve it with:
- A bowl of fluffy, steamed jasmine rice.
- Sautéed bok choy or tender steamed broccoli.
- A simple cucumber salad with a rice vinegar dressing.
How To Store Teriyaki Salmon
- Best Eaten Fresh: This dish is at its absolute best when it is hot and fresh from the pan, with crispy skin and a warm glaze.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days.
- Leftover Ideas: Flake the cold leftover salmon and toss it into a salad, mix it with rice for a quick lunch bowl, or add it to scrambled eggs.
Teriyaki Salmon Nutrition Facts
- Serving: 1 fillet with sauce
- Calories: 580 kcal
- Carbohydrates: 25g
- Protein: 48g
- Fat: 30g
- Saturated Fat: 6g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is mirin?
Mirin is a type of Japanese sweet rice wine that is a key ingredient in many Japanese sauces and glazes, including teriyaki. It adds a unique sweetness and a glossy sheen. You can find it in the international aisle of most supermarkets.
Can I use a different sweetener?
Yes. If you don’t have maple syrup, you can substitute it with an equal amount of honey or brown sugar.
Can I bake this salmon instead?
Yes. For an oven-baked version, marinate the salmon as directed. Place it skin-side down on a parchment-lined baking sheet and bake at 400°F (200°C) for 10-12 minutes. While it bakes, simmer the remaining marinade in a small pan until it has thickened into a glaze, then brush it over the cooked salmon.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Poached Salmon Recipe
- Gordon Ramsay Salmon Cakes Recipe
- Gordon Ramsay Salmon En Croûte Recipe
Gordon Ramsay Teriyaki Salmon Recipe
Description
A quick and easy pan-seared salmon with a perfectly crispy skin, a juicy interior, and a simple, homemade teriyaki glaze that comes together in one pan.
Ingredients
Instructions
- Make the glaze by mixing the soy sauce, maple syrup, mirin, ginger, and garlic.
- Pat the salmon fillets completely dry. Season with salt and pepper, then marinate in about half of the glaze for 20 minutes in the fridge.
- Heat the oil in a non-stick or cast-iron skillet over medium-high heat.
- Place the salmon skin-side down and sear for 2-4 minutes until the skin is very crispy.
- Flip the salmon. Pour in the remaining glaze and let it simmer.
- Continuously baste the simmering glaze over the salmon for 2–3 minutes, until the fish is cooked through (internal temp of 122°F / 50°C).
- Let the salmon rest for 1 minute before serving with the extra glaze from the pan spooned over the top.
Notes
- u003cliu003eu003cstrongu003eDry the Skin:u003c/strongu003e The most important tip for this recipe is a completely dry salmon skin. Pat it with a paper towel before seasoning. This is the non-negotiable secret to a crispy, non-stick result.u003c/liu003eu003cliu003eu003cstrongu003eUseu003c/strongu003e au003cstrongu003e Hot Pan:u003c/strongu003e Your skillet must be hot before the salmon goes in. This ensures it sears instantly rather than steaming. A nonstick or well-seasoned cast-iron pan is best.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook:u003c/strongu003e Use a thermometer or the u0022press testu0022 to check for doneness. Perfectly cooked salmon should be firm but still yield to the touch. It will continue to cook as it rests.u003c/liu003eu003cliu003eu003cstrongu003eRest the Fish:u003c/strongu003e Do not skip the 1-minute resting period. This is a crucial step that allows the juices to redistribute, ensuring the salmon is perfectly moist and flaky.u003c/liu003e
Gordon Ramsay Teriyaki Salmon Recipe
