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These teriyaki meatballs are tender, juicy, and coated in a sweet, tangy glaze that’s loaded with flavor. Serve them over rice or noodles, or set them out as a crowd-pleasing appetizer, for a quick, delicious meal everyone will love.
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Holly Nilsson
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Fresh, flaky salmon fillets are pan-seared and finished with a sweet-savory teriyaki glaze. Serve over rice with steamed veggies and a sprinkle of sesame seeds for easy weeknight perfection.
Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 4 days. So make some extra glaze and serve it as a teriyaki marinade or glaze for chicken, pork, or shrimp.
Did you enjoy this Teriyaki Salmon? Leave a comment and rating below!
Teriyaki salmon features pan-fried fillets coated in a savory-sweet sauce made from scratch.
In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.
Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.
In a small bowl, whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).
Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.
Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet, add olive oil and set over medium-high heat.
When the oil is hot, add the salmon, skin side down, to the pan.
Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.
Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.
Cooking & Storing Salmon
Calories: 116 | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 578mg | Potassium: 104mg | Fiber: 1g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Fish, Main Course, Seafood
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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This lemongrass chicken recipe is a favorite easy dinner.
Chicken thighs are marinated in a delicious lemongrass marinade with fresh lime and ginger. It’s grilled until juicy and tender.
Lemongrass chicken is popular in Thai and Vietnamese cuisine, among many others. It has a herbaceous, lemony aroma, and this version packs a lot of flavor with the addition of aromatics and fish sauce. It is reminiscent of a favorite dish I enjoy at a local Vietnamese restaurant; it’s flavorful and goes with almost any fresh side.
Most grocery stores carry stalks of lemongrass near the other fresh herbs. You can also replace it with a lemongrass paste if you’d prefer.
To prepare lemongrass, peel off the tough outer layers and finely chop or mince the tender center. More details on preparation below!
Chicken: Boneless chicken thighs are the best choice for this recipe as they are nice and juicy. Chicken breasts can also be used in this recipe as well I’d recommend pounding them to ½-inch thick.
Lemongrass: Lemongrass adds a lovely lemony citrus flavor and is usually sold in long stalks at the grocery store. You can also use lemongrass paste (check the recipe notes). While it’s not exactly the same, a bit of lemon zest can be used in place.
Marinade: The marinade is where all of the flavor for this dish comes from. Fresh ginger adds flavor, fish sauce adds savory umami flavor, and brown sugar adds sweetness and helps the chicken to caramelize.
Spice up the marinade with extra red pepper flakes, black pepper, Thai basil, sriracha, Thai chili paste, or gochujang.
To prepare lemongrass for this recipe, cut the stalk into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.
Keep leftover lemongrass chicken in a covered container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to a month.
Reheat lemongrass chicken in the microwave or air fryer and serve as a new meal with sweet chili sauce, or add leftovers to a quick stir fry or a coconut curry soup.
Did you enjoy this Lemongrass Chicken Recipe? Be sure to leave a comment and rating below.
This lemongrass chicken has a sweet and savory marinade and is grilled to juicy perfection.
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To prepare lemongrass, cut it into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.
In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemongrass, ginger, garlic, and red pepper flakes if using.
Add the chicken thighs and toss well to coat. Marinate at least 1 hour or up to 8 hours.
Preheat the grill to medium-high. Cook the chicken 3 to 4 minutes per side or until it reaches 165°F in the thickest part.
Calories: 320 | Carbohydrates: 12g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1239mg | Potassium: 649mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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