Teriyaki Salmon Recipe

Vegan salmon fillets: Plant-based alternative to traditional salmon, often made from soy or pea protein.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for the teriyaki flavor.

Maple syrup: A natural sweetener derived from the sap of maple trees, adding sweetness to the sauce.

Rice vinegar: A mild vinegar made from fermented rice, providing a subtle tanginess.

Garlic powder: A dried and ground form of garlic, offering a convenient way to add garlic flavor.

Ginger powder: Ground dried ginger root, adding warmth and spice to the sauce.

Cornstarch: A thickening agent mixed with water to create a slurry for thickening the sauce.

When preparing the teriyaki sauce, make sure to whisk the soy sauce, maple syrup, rice vinegar, garlic powder, and ginger powder thoroughly to ensure a smooth and well-blended mixture. This will help the flavors meld together and create a more cohesive sauce. Additionally, when adding the cornstarch mixture to the simmering sauce, do so gradually while continuously stirring to avoid any lumps and achieve a silky texture.

• vegan salmon fillets - Substitute with tofu: Tofu has a firm texture that can mimic the flakiness of salmon when marinated and cooked properly.

• vegan salmon fillets - Substitute with tempeh: Tempeh has a nutty flavor and firm texture that works well with the teriyaki marinade.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• maple syrup - Substitute with agave nectar: Agave nectar provides a similar sweetness and consistency to maple syrup.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• ginger powder - Substitute with fresh ginger: Fresh ginger provides a more vibrant and zesty flavor than ginger powder.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• Allow the vegan salmon fillets to cool completely before storing. This helps prevent condensation, which can make the salmon soggy.

• Place the cooled salmon fillets in an airtight container. If you have multiple fillets, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. This will keep the teriyaki salmon fresh and flavorful.

• For longer storage, wrap each salmon fillet individually in plastic wrap or aluminum foil. Then, place the wrapped fillets in a freezer-safe bag or container.

• Label the container with the date to keep track of how long the salmon has been stored. Frozen teriyaki salmon can last up to 2-3 months.

• To reheat refrigerated salmon, preheat your oven to 350°F (175°C). Place the fillets on a baking sheet and cover with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For frozen salmon, thaw in the refrigerator overnight before reheating. This ensures even heating and maintains the texture of the vegan salmon.

• If you're in a hurry, you can also use the microwave to reheat. Place the salmon fillet on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking frequently.

• Always reheat the teriyaki sauce separately. In a small saucepan, gently warm the sauce over low heat, stirring occasionally to prevent burning.

• Drizzle the reheated teriyaki sauce over the salmon fillets just before serving to maintain the dish's rich flavor and glossy appearance.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover vegan salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. For an extra touch, brush with any leftover teriyaki sauce before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable broth or water to the skillet to prevent sticking.
  3. Place the vegan salmon fillets in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning halfway through, until heated evenly.

• Microwave Method:

  1. Place the vegan salmon fillets on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to keep the moisture in.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Add a drizzle of teriyaki sauce before serving to enhance the flavor.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the vegan salmon fillets in the steamer basket.
  3. Cover and steam for about 5-8 minutes, or until heated through.
  4. Serve with a side of steamed vegetables for a complete meal.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the vegan salmon fillets in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they don’t dry out.
  4. Brush with additional teriyaki sauce if desired before serving.

• Oven: Used to bake the vegan salmon fillets at a consistent temperature of 375°F (190°C).

• Mixing bowl: Utilized to whisk together the soy sauce, maple syrup, rice vinegar, garlic powder, and ginger powder.

• Whisk: Helps in thoroughly mixing the ingredients for the teriyaki sauce.

• Baking sheet: Provides a flat surface to place and bake the vegan salmon fillets.

• Pastry brush: Used to brush the teriyaki sauce onto the vegan salmon fillets.

• Small saucepan: Necessary for simmering the remaining sauce and thickening it with the cornstarch mixture.

• Measuring cups: Ensures accurate measurement of the soy sauce, maple syrup, and rice vinegar.

• Measuring spoons: Used to measure the garlic powder, ginger powder, and cornstarch.

• Spatula: Helps in stirring the sauce while it simmers and thickens.

• Serving plate: For presenting the baked vegan salmon fillets with the thickened sauce drizzled on top.

Prepare the sauce in advance: Mix the soy sauce, maple syrup, rice vinegar, garlic powder, and ginger powder ahead of time and store in the fridge.

Use pre-made vegan salmon: Purchase vegan salmon fillets that are ready to cook, saving you prep time.

Line your baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Simmer sauce while baking: Cook the remaining teriyaki sauce with the cornstarch mixture while the vegan salmon bakes to streamline the process.