Salmon Teriyaki
Pan-glazed salmon with soy-mirin sauce over rice.
- 20 min
- Easy
- 2 servings
- Japanese
- Cooks
- 0
- Photos
- 0
Ingredients
- salmon, fillets, skin on2 piece
- soy sauce3 tbsp
- mirin2 tbsp
- sakeor dry sherry2 tbsp
- sugar1 tbsp
- ginger, grated10g
- scallion, sliced2 piece
- sesame seeds (optional)to finish1 tsp
- oil1 tbsp
Method
- 1
Pat salmon dry; season skin lightly with salt.
Dry skin = crisp skin.
- 2
Whisk soy sauce, mirin, sake, sugar, and grated ginger into the teriyaki sauce.
- 3
Heat oil in a non-stick pan; sear salmon skin-side down until skin is crisp.
Press gently with a spatula for the first 30 seconds.
- 4
Flip and cook 1 more minute; remove salmon and pour off excess oil.
- 5
Return salmon to the pan, pour in the sauce, and let it bubble and glaze the fish.
Spoon sauce over the top as it thickens.
- 6
Serve over rice with sliced scallion and a sprinkle of sesame seeds.
Per serving
- 340
- kcal
- 35g
- protein
- 12g
- carbs
- 16g
- fat