Salmon Teriyaki
Cook
20 mins
Prep Time
10 mins
Total Time
30 mins
Serves
4
Ingredients
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
- For the Teriyaki Sauce:
- 1/4 cup soy sauce (low sodium)
- 1/4 cup water
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Kitchen Tools Needed:
- Small saucepan
- Large skillet
- Spatula
- Measuring cups and spoons
Steps
- Make the Teriyaki Sauce: In a small saucepan, combine the soy sauce, water, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat and set aside.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
- Cook the Salmon: In a large skillet, heat the olive oil over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes, until the skin is crispy. Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Glaze with Teriyaki Sauce: Pour the prepared teriyaki sauce over the salmon fillets in the skillet and cook for an additional 1-2 minutes, spooning the sauce over the salmon to coat.
- Serve: Transfer the salmon to serving plates and drizzle with extra teriyaki sauce from the skillet. Garnish with sesame seeds and sliced green onions, if desired. Serve with steamed rice and vegetables for a complete meal.
Macros:
Total Calories: 350
Carbs: 10g
Proteins: 30g
Fats: 18g