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Caramelized Teriyaki Salmon with Sesame Toasted Buckwheat | halfbakedharvest.com @hbharvest
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4.42 from 24 votes

Caramelized Teriyaki Salmon with Sesame Toasted Buckwheat.

This is super simple, super quick and crazy delicious caramelized teriyaki salmon.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian, Chinese
Servings: 4 Servings
Calories: 741kcal


Sesame Toasted Buckwheat


Sesame Toasted Buckwheat

  • Bring 2 cups water to a boil, add the buckwheat and boil until al dente, about 10 minutes. Drain. Add the buckwheat to a bowl and toss with the soy sauce, peanut oil, honey, lime zest + juice and ginger. Stir in the cucumber, green onions and cilantro. Keep warm and serve a long side the salmon.


  • In a bowl, whisk together the sake, rice vinegar, soy sauce and ginger. Heat a large skillet over medium high heat. Add the oil. Sprinkle the top of the fish with with the sugar. Once hot, add the salmon, skin side down. Sear for 2-3 minutes or until the skin is crisp. Carefully flip the salmon and cook another 2-3 minutes or until the salmon has caramelized slightly. Carefully remove the salmon from the pan.
  • Wipe the skillet clean of any grease and add the teriyaki sauce. Bring the sauce to a boil and cook for 3-5 minutes or until the sauce has reduced by a 1/3. Add the salmon, skin facing up. Cook two minutes and then remove from the heat. Serve the salmon along side the buckwheat and drizzled with the teriyaki sauce. EAT!


* You can also substitute soba noodles for the buckwheat, I did, and found them to be delicious! *Salmon inspired by the January 2016 issue of Bon Appetit.


Calories: 741kcal | Carbohydrates: 41g | Protein: 42g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 429mg | Potassium: 1164mg | Fiber: 5g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 7.6mg | Calcium: 47mg | Iron: 3.1mg