Pan-Seared Teriyaki Salmon

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 60m

Pan-seared salmon tastes good naked, but this teriyaki sauce brings it to a whole new level.   It is the wow factor for your favorite stir fry dishes too.


  • 4 Salmon Filets (4 - 6 ounces each)
  • Olive Oil
  • Sea Salt & Freshly Ground Black Pepper to taste
  • 3/4 C chopped fresh Pineapple
  • 1 red Apple, cored & cut into cubes
  • 1 T chopped fresh Ginger
  • 1 Scallion, cut into 1" pieces
  • 1/2 C packed Brown Sugar
  • 1/3 C freshly squeezed Orange Juice
  • 1/3 C low-sodium Soy Sauce
  • 1 tsp chopped Cilantro
  • 1 tsp chopped Lime or Thai Basil


Step 1

Pre-heat oven to 400 degrees. On a plate, pat salmon filets dry & season with salt & pepper.

Step 2

Combine pineapple, apple, ginger, brown sugar, orange juice & soy sauce in a saucepan over medium heat. Bring to a simmer and then reduce heat to low. Continue to cook for 20 minutes, until fruit is soft.

Step 3

Allow the mixture to cool for 20 minutes. Once cooled, transfer to Vitamix to blend or use an immersion blender.

Step 4

Heat a large saute pan over high heat. Add 2 T olive or canola oil to pan, saute salmon for 3 minutes. Skin should be golden brown and lift easily from pan with a spatula or tongs. Once golden brown, turn salmon and remove from heat.

Step 5

Top salmon with teriyaki sauce and place in oven for 5 minutes (until internal temp reads 130 degrees F).

Step 6

Garnish with chopped cilantro & lime or Thai basil. Serve with black rice.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Teriyaki Sauce from True Food, Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil & Sam Fox, with Michael Stebner

Short Cut: Make sauce ahead of time and store in the refrigerator for up to 3 days or freeze for 3 months.

Think Out of the Ice Box: Use this on grilled or baked chicken (adding 2 minutes before meat is done).



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