Salmon Teriyaki

Teriyaki takes its name from the glossy sheen that forms when a sweet soy glaze meets hot fish. This salmon version pairs skin-on fillets with mirin, sake, and ginger for a quick Japanese weeknight dinner.

Serves 4

Estimate for one serving

• 480 cal
• 38g protein
• 42g carbs
• 18g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 (6-oz each) skin-on salmon fillets
• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tsp grated fresh ginger
• 1 clove minced garlic
• 1 tsp cornstarch
• 1 tbsp water
• 1 tbsp vegetable oil
• 2 sliced green onions
• 1 tsp sesame seeds
• 4 cups cooked white rice

Instructions

1. 1Pat the salmon fillets dry with paper towels and season lightly with salt.
2. 2In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic to make the teriyaki sauce.
3. 3In a separate small cup, mix cornstarch with water to create a slurry; set aside.
4. 4Heat vegetable oil in a large non-stick skillet over medium-high heat.
5. 5Place salmon fillets skin-side down in the hot pan; sear for 4 minutes until skin is crispy.
6. 6Carefully flip the salmon and cook the flesh side for 2 minutes.
7. 7Pour the teriyaki sauce mixture the salmon in the pan.
8. 8Reduce heat to medium-low and simmer the sauce for 2-3 minutes, spooning it over the salmon occasionally.
9. 9Stir in the cornstarch slurry and simmer 30-60 seconds more until the glaze thickens slightly.
10. 10Remove pan from heat; salmon should reach an internal temperature of 145°F.
11. 11Serve each fillet over cooked white rice, drizzled with extra glaze from the pan.
12. 12Garnish with sliced green onions and sesame seeds.