Gordon Ramsay Teriyaki Salmon

Gordon Ramsay Teriyaki Salmon balances sweet and salty flavors perfectly. It is made with pan-seared salmon fillets, fresh ginger, garlic, soy sauce, and a touch of maple syrup for richness. The result is a crispy-skinned fish coated in a glossy, umami-packed glaze that coats every bite. It is perfect for a quick weeknight dinner served over fluffy white rice.

Try More Recipes:

• Gordon Ramsay Salmon Burger
• Gordon Ramsay Salmon with Smashed Potatoes
• Gordon Ramsay Salmon Steaks 

Why You Will Love This Teriyaki Salmon Recipe:

• Pantry Staple Magic: You likely already have soy sauce, sugar/maple syrup, garlic, and ginger in your kitchen. This recipe proves you do not need exotic ingredients to create a complex, professional-tasting sauce.
• The Perfect Glaze: Unlike store-bought sauces that can be overly sweet or gloopy, this homemade reduction is light, glossy, and packs a genuine umami punch that clings beautifully to the fish.
• Crispy Skin Technique: By searing the skin before adding the liquid, you achieve that coveted restaurant-style texture—shatteringly crisp skin on one side, tender flesh on the other.
• Ready in 20 Minutes: It is faster than ordering takeout. From prep to plate, the entire process is incredibly streamlined, making it the ultimate solution for a busy weeknight.

Gordon Ramsay Teriyaki Salmon Ingredients

• 2 (6 oz) salmon fillets, skin-on
• 1/4 cup soy sauce (low sodium preferred)
• 2 tbsp mirin (sweet rice wine)
• 1 tbsp maple syrup or brown sugar
• 1 inch fresh ginger, peeled and grated
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp olive oil, for frying
• 1 green onion, thinly sliced
• 1 tsp toasted sesame seeds
• Salt and black pepper, to taste

How To Make Gordon Ramsay Teriyaki Salmon

1. Prepare the sauce. In a small bowl, whisk together the soy sauce, mirin, maple syrup, grated ginger, minced garlic, and sesame oil until combined.
2. Season the fish. Pat the salmon fillets completely dry with a paper towel and season the skin side generously with salt and pepper (go easy on the salt for the flesh side as the soy sauce is salty).
3. Sear the skin. Heat the olive oil in a non-stick skillet over medium-high heat, place the salmon skin-side down, and press firmly for 10 seconds; cook for 4-5 minutes until the skin is golden and crispy.
4. Flip and glaze. Flip the salmon over, pour the teriyaki sauce mixture into the pan around the fish, and reduce the heat to medium.
5. Baste the salmon. Let the sauce bubble and reduce for 2-3 minutes until it becomes thick and sticky, using a spoon to constantly baste the salmon with the glaze.
6. Garnish and serve. Remove the salmon from the pan, pour the remaining thickened glaze over the top, and sprinkle with toasted sesame seeds and sliced green onions.

Recipe Tips

• Dry the skin. Moisture is the enemy of crispiness. Ensure the skin is bone-dry before it touches the hot oil to prevent it from becoming soggy.
• Watch the sugar. The maple syrup (or sugar) in the sauce can burn quickly. Once you add the sauce to the pan, lower the heat and keep the liquid moving.
• Don’t overcook. Salmon cooks fast. The fish is done when it is opaque on the outside but still slightly translucent and pink in the very center.
• Thicken properly. If the sauce is too runny after the salmon is cooked, remove the fish and let the sauce boil alone for another 30 seconds until it coats the back of a spoon.

What To Serve With Teriyaki Salmon?

Serve this rich salmon over a bowl of steamed jasmine or white rice to soak up the extra sauce. For a vegetable, add steamed bok choy or tender-stem broccoli sautéed with garlic. A cold cucumber salad with vinegar is also a refreshing side.

How To Store Leftovers Teriyaki Salmon?

• In The Fridge (Best for Flavor) Place the cooled salmon in an airtight container. If there is any extra glaze left in the pan, scrape it over the fish to keep the flesh moist and flavorful store for up to 3 days.
• In The Freezer (Long Term) Wrap the cooled salmon fillets individually in plastic wrap or foil to protect the sticky glaze, then place them in a heavy-duty freezer bag. They will last for up to 2 months.

How To Reheat Leftovers Teriyaki Salmon?

• On The Stove (Best Results) Place the salmon in a non-stick skillet over low heat. Add a tablespoon of water to loosen the sticky glaze, cover with a lid, and steam gently for 3 to 4 minutes until the sauce is glossy and the fish is warm.
• In The Oven Place the salmon on a parchment-lined baking sheet and cover loosely with foil. Bake at 275°F (135°C) for 10 to 15 minutes. The low heat prevents the sugary glaze from burning.
• In The Microwave Cover the fish with a damp paper towel to keep moisture in. Heat on 50% power in 30-second intervals. Do not use full power, or the fish will become rubbery instantly.

FAQs

More Recipes:

• Gordon Ramsay Salmon Ceviche
• Gordon Ramsay Salmon Nicoise Salad
• Gordon Ramsay Salmon Burger

Teriyaki Salmon Nutrition Facts

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 3.5g
• Cholesterol: 90mg
• Sodium: 850mg
• Total Carbohydrate: 12g
• Dietary Fiber: 0.5g
• Sugars: 9g
• Protein: 34g

Gordon Ramsay Teriyaki Salmon Recipe

Recipe by Sophie LaneCourse: Dinners, Salmon, Lunch, MainCuisine: Japanese Fusion, AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Gordon Ramsay Teriyaki Salmon balances sweet and salty flavors perfectly. It is made with pan-seared salmon fillets, fresh ginger, garlic, soy sauce, and a touch of maple syrup for richness. The result is a crispy-skinned fish coated in a glossy, umami-packed glaze that coats every bite. It is perfect for a quick weeknight dinner served over fluffy white rice.

Ingredients

• 2 (6 oz) salmon fillets, skin-on

• 1/4 cup soy sauce (low sodium preferred)

• 2 tbsp mirin (sweet rice wine)

• 1 tbsp maple syrup or brown sugar

• 1 inch fresh ginger, peeled and grated

• 2 cloves garlic, minced

• 1 tsp sesame oil

• 1 tbsp olive oil, for frying

• 1 green onion, thinly sliced

• 1 tsp toasted sesame seeds

• Salt and black pepper, to taste

Directions

• Prepare the sauce. In a small bowl, whisk together the soy sauce, mirin, maple syrup, grated ginger, minced garlic, and sesame oil until combined.
• Season the fish. Pat the salmon fillets completely dry with a paper towel and season the skin side generously with salt and pepper (go easy on the salt for the flesh side as the soy sauce is salty).
• Sear the skin. Heat the olive oil in a non-stick skillet over medium-high heat, place the salmon skin-side down, and press firmly for 10 seconds; cook for 4-5 minutes until the skin is golden and crispy.
• Flip and glaze. Flip the salmon over, pour the teriyaki sauce mixture into the pan around the fish, and reduce the heat to medium.
• Baste the salmon. Let the sauce bubble and reduce for 2-3 minutes until it becomes thick and sticky, using a spoon to constantly baste the salmon with the glaze.
• Garnish and serve. Remove the salmon from the pan, pour the remaining thickened glaze over the top, and sprinkle with toasted sesame seeds and sliced green onions.

Notes

• Dry the skin. Moisture is the enemy of crispiness. Ensure the skin is bone-dry before it touches the hot oil to prevent it from becoming soggy.
  Watch the sugar. The maple syrup (or sugar) in the sauce can burn quickly. Once you add the sauce to the pan, lower the heat and keep the liquid moving.
  Don’t overcook. Salmon cooks fast. The fish is done when it is opaque on the outside but still slightly translucent and pink in the very center.
  Thicken properly. If the sauce is too runny after the salmon is cooked, remove the fish and let the sauce boil alone for another 30 seconds until it coats the back of a spoon.