Press for time, try this Poached Teriyaki Salmon Recipe. Poaching salmon is quick and this recipe takes less than 30 minutes to make.
Due to social distancing, non-essential businesses and schools are closed. Some employees are working remotely from home with their kids at home too. Guess what, you never anticipated making lunch everyday.
You and your kids can break from the usual pizza and sandwich all week long and have something special but easy to make. After all, it’s Good Friday and if you are Christian or Catholic, you abstain from eating meat every Friday during Lent season.
This Poached Teriyaki Salmon Recipe is easy yet flavorful. If salmon is frozen, move it in the fridge the night before.
You can prepare the teriyaki sauce in the morning, if time permits. If you can’t, you can whip up the sauce and poach the salmon on your lunch break. This can be prepared in less than 30 minutes.
Another reason why I like poaching salmon, its fishy smell is more subtle. I acquired this technique from my cousin, who learned it from a friend. If salmon is with skin-on, after poaching I like to fry it a bit to crispy the skin.
Benefits of Salmon
If you are not aware salmon is rich in omega 3 fatty acids. Check out the 11 Impressive Health Benefits of Salmon at Healthline.
When I watch what I eat, salmon is one of my go-to fish. At one point, my cholesterol and triglycerides were high and my doctor wanted me to take statins.
I asked if he can give me 3 months and I will try to get it down without taking any prescriptions. For 3 months, salmon, sardines and oatmeal were the only food I had. I went back to see my doctor and he was so surprised that I got it back to normal plus I lost weight.
He asked what I did. I guess his was high too. LOL
This worked for me but consult your doctor before going on a certain diet. I am not a medical expert so I cannot give you any suggestions.
I usually get salmon at Costco and as much as possible I prefer Wild Caught Sockeye Salmon.
What is Poached Salmon?
Poached salmon is a quick and easy cooking technique of slowly simmering salmon in liquid until it is cooked. Salmon is cooked gently in liquid yielding a moist, tender, flaky fish.
Poaching is a great way to cook delicate food such as fish and eggs.
What Liquid to Use When Poaching Salmon?
I’m using plain water to poach salmon, no flavoring or acid added just Kosher salt. Broth is also used as a poaching liquid. To help protein set quickly, acid such as wine, lemon juice or vinegar is usually added to the poaching liquid.
Herbs and spices can be added to poaching liquid for flavor.
How to Make Poached Teriyaki Salmon Recipe
Add water in skillet and bring to a boil. Water should cover salmon.
When water boils, reduce to a simmer then gently lower salmon. Salmon color will turn from red to opaque. Cook for about 5 minutes or longer for thicker fillets.
Once salmon is cooked through, remove from skillet using a spatula and a kitchen utensil.
Prepare teriyaki sauce.
I prefer to saute ginger for a minute then add garlic and continue cooking for another minute. Sauteeing these ingredients adds more flavor to your sauce.
To thicken sauce, you can add cornstarch, stirring constantly until desired consistency is reached. I cook my sauce longer for a thicker consistency otherwise remove from heat right away if you like your sauce runny.
You can also dissolve cornstarch in 1 tablespoon of water before adding to sauce.
Strain if you prefer a clear sauce. I don't. I like to keep the ginger and garlic, it adds flavor and it is healthy. So why waste it!
Poached Teriyaki Salmon Recipe
- 2 6 oz each skinless salmon fillets
- 6 cups water enough water to submerge salmon
- 1 teaspoon Kosher salt
- 4 tablespoons soy sauce
- 4 tablespoons water
- 1 ½ tablespoons honey
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1 tablespoon ginger peeled and minced
- 1 tablespoon lemon juice
- 1 ½ teaspoons cornstarch
- 1 tablespoon oil
- 2 tablespoons green onion chopped
- ½ teaspoon sesame seeds
- In a deep skillet over medium heat, add water and bring to a boil, add salt and reduce to a simmer.
- Add salmon. Liquid should cover fish and while salmon is cooking, color will change from red to pink. After couple of minutes, flip salmon to cook the other side.
- When salmon is cooked through, it will be moist and flaky with some translucency in the middle.
- Note: I cannot give you an exact cooking time since fish thickness and weight varies.
- Don’t overcook. Remove from skillet using a spatula and kitchen utensil.
- On the same skillet, prepare teriyaki sauce. Discard liquid.
- Add oil over medium heat.
- Saute ginger for a minute, then add garlic and cook for another minute.
- Add soy sauce, honey, water, brown sugar and lemon juice, bring to a simmer.
- Lower heat to medium-low.
- Add cornstarch and keep stirring mixture until slightly thick. Note: Depending on your preference, cook sauce longer if you want it thicker instead of runny.
- When done, pour teriyaki sauce over poached salmon. Note: Strain if you prefer clear sauce.
- Garnish with green onion and sesame seeds.
- Serve with your favorite vegetables.