Print

Flavorful Teriyaki-Glazed Cod Fillets with Sesame Cucumber Salad

teriyaki-glazed cod fillets - featured image
Print Recipe

A quick and easy weeknight dinner featuring tender cod fillets glazed with a sticky-sweet teriyaki sauce, paired with a crisp and refreshing sesame cucumber salad.

Ingredients

Scale
  • 4 cod fillets (about 6 ounces / 170 grams each), skinless and fresh or thawed
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons vegetable or canola oil
  • 1 large English cucumber, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • Optional: thinly sliced scallions or fresh cilantro for garnish

Instructions

  1. Prepare the Teriyaki Glaze: In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and 1 tablespoon sesame oil. Bring to a gentle simmer over medium heat, stirring occasionally.
  2. Thicken the Glaze: Mix 1 teaspoon cornstarch with 1 tablespoon water until smooth. Slowly whisk this slurry into the simmering sauce. Continue cooking for 1–2 minutes until the sauce thickens to a syrupy consistency. Remove from heat and set aside.
  3. Prepare the Cucumber Salad: Thinly slice the cucumber and place in a bowl. Add 1 tablespoon toasted sesame seeds, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon soy sauce, and 1 teaspoon toasted sesame oil. Toss well to combine. Let the salad marinate while you cook the fish.
  4. Cook the Cod Fillets: Heat 2 tablespoons vegetable oil in a non-stick or cast iron skillet over medium-high heat. Pat the cod fillets dry with paper towels and season lightly with salt.
  5. Sear the Fish: Place the cod fillets in the hot pan. Cook for 3–4 minutes on the first side without moving, until edges look opaque and a golden crust forms.
  6. Flip and Glaze: Carefully flip the fillets using a spatula. Brush generously with the teriyaki glaze. Cook an additional 3–4 minutes, occasionally brushing more glaze on top. The fish should flake easily with a fork but still be moist inside.
  7. Plate and Serve: Transfer the glazed cod to plates and spoon extra glaze from the pan over the top. Serve alongside a heaping portion of the sesame cucumber salad, garnished with scallions or cilantro if desired.

Notes

Pat the cod dry before cooking to ensure a crispy surface and better glaze adhesion. Cook the glaze over medium heat to avoid burning and apply glaze in layers for best flavor. The cucumber salad can be made up to an hour ahead to deepen flavors. For gluten-free, substitute soy sauce with tamari. Optional garnishes include scallions or cilantro. Leftovers keep up to 2 days refrigerated; reheat fish gently and keep salad separate.

Nutrition

Keywords: teriyaki cod, glazed fish, sesame cucumber salad, quick dinner, easy fish recipe, weeknight meal, healthy fish recipe, gluten-free fish, Asian glaze

Find it online: https://breezybake.com/flavorful-teriyaki-glazed-cod-fillets-easy-sesame-cucumber-salad-recipe/