When you need a quick, healthy, and deeply flavorful weeknight dinner, Teriyaki Salmon is an unbeatable choice. By pairing the natural richness of fresh salmon with a savory-sweet marinade of soy sauce, real maple syrup, garlic, and fresh ginger, you get a restaurant-quality meal on the table in under 20 minutes.
At Thompson’s Seafood in historic Holcombe Market, Tottenham (N17), master fishmonger James sources fresh, ocean-grade salmon fillets daily from Billingsgate Market. With their firm texture and healthy omega-3 oils, these premium cuts hold up effortlessly to rich pan-seared glazes.
Why You’ll Love This Pan-Seared Teriyaki Salmon
Rich & Caramelized Flavor: As the salmon pan-fries, the natural sugars in the maple syrup and soy sauce reduce into a thick, sticky glaze that coats the fish completely.
Packed with Health Benefits: Fresh salmon is rich in heart-healthy omega-3 fatty acids, high-quality lean protein, and essential B vitamins, making it as nourishing as it is delicious.
Effortless & Fast: With just a few simple pantry staples and 10 minutes of marinading time, you can have a complete, healthy seafood dinner ready in no time.
Ingredients
2 Fresh Salmon Fillets (skin-on, available at Thompson’s Seafood)
2 tbsp Soy Sauce (or tamari for a gluten-free option)
1 tbsp Real Maple Syrup (or honey)
1 tbsp Rice Wine (or mirin)
1 tsp Olive Oil (plus extra for the pan)
1 tsp Fresh Ginger (grated)
2 Cloves Garlic (minced)
To Garnish: Freshly sliced spring onions and toasted sesame seeds
Step-by-Step Cooking Instructions
Marinate the Salmon: In a bowl, whisk together the soy sauce, maple syrup, rice wine, olive oil, grated ginger, and minced garlic. Place your salmon fillets in the marinade and let them sit for 10 to 15 minutes to absorb the flavors.
Sear the Fillets: Heat a drizzle of olive oil in a non-stick skillet over medium-high heat. Remove the salmon from the marinade (reserve the liquid) and place the fillets skin-side down in the hot pan.
Caramelize & Glaze: Cook for 3 to 4 minutes until the skin is crisp and golden, then flip the fillets. Pour the remaining marinade directly into the pan around the salmon.
Reduce the Sauce: Allow the sauce to bubble and simmer for another 2 to 3 minutes until it thickens into a glossy, dark glaze. Spoon the bubbling sauce continuously over the top of the salmon fillets.
Garnish & Serve: Remove from the heat and serve immediately over steamed jasmine rice, tenderstem broccoli, or sautéed bok choy. Sprinkle with spring onions and sesame seeds.
Visit Thompson’s Seafood in Holcombe Market, Tottenham
Ready to make this easy Teriyaki Salmon tonight? Stop by Thompson’s Seafood at Holcombe Market (N17 9AA), situated directly opposite Bruce Grove Station in North London. James will hand-select and pin-bone your salmon fillets so they are completely ready for the pan.
Prefer queue-free shopping? Use our online Click & Collect service or send us a quick message on WhatsApp at 07368118104 to reserve your fresh catches today!
Tottenham’s Trusted Family Fishmonger at Holcombe Market | Managed by James
Welcome to Thompsons Seafood, located in historic Holcombe Market (N17 9AA) directly opposite Bruce Grove Station. Since 1972, our family-run fishmonger shop has provided North London with premium fresh fish, shellfish, and exotic delicacies.
