Salmon Teriyaki
Prepare salmon teriyaki by marinating salmon fillets in a homemade teriyaki sauce and then pan-searing them to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless) | 800 | Grams |
| Soy Sauce (low sodium preferred) | 120 | Milliliters |
| Mirin (Japanese sweet rice wine) | 60 | Milliliters |
| Sake (Japanese rice wine) | 60 | Milliliters |
| Brown Sugar (packed) | 50 | Grams |
| Ginger (fresh, grated) | 1 | Inch |
| Garlic (minced) | 2 | Clove |
| Sesame Oil (toasted) | 2 | Tbsp |
| Cornstarch (mixed with 2 tbsp water to form a slurry) | 1 | Tbsp |
| Green Onion (sliced for garnish) | 2 | Bunch |
| Sesame Seeds (toasted for garnish) | 2 | Tbsp |
Instructions
- In a bowl, combine soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic to make the teriyaki marinade.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour.
- Remove the salmon from the marinade and pat dry with paper towels. Reserve the marinade.
- In a pan over medium heat, add sesame oil and sear the salmon fillets for 3-4 minutes on each side until cooked through.
- In a small saucepan, bring the reserved marinade to a boil. Add the cornstarch slurry and cook until the sauce thickens.
- Serve the salmon fillets drizzled with the thickened teriyaki sauce. Garnish with sliced green onions and toasted sesame seeds.
Prep
- Thaw salmon fillets if frozen.
Kitchen equipment
GraterSmall Saucepan