If you are running out of idea on what to do with salmon, try this salmon teriyaki. There are gazillion different types of teriyaki sauces out there, but mixing one up on your own is a no-brainer and it goes so well with the salmon. The teriyaki sauce in this recipe is slightly different with the Easy Peasy Chicken Teriyaki I made a while ago. I put a bit more ginger in this one because it’s a seafood dish. You’ll find yourself having a decent meal in no time 🙂
SALMON TERIYAKI
Ingredients
- 2 lbs of salmon fillet (preferably wild-caught, without skin) - cut into 4 portions
Marinade:
- 2- inch ginger root (grated)
- 2 Tbsp dark soy sauce
- 2 Tbsp soy sauce
- 3 Tbsp of cooking oil
Teriyaki sauce (mix all ingredients):
- 2 Tbsp mirin
- 2 Tbsp maple syrup
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 2 tsp sugar
Garnish:
- White sesame seeds
Instructions
- Combine the ginger and soy sauces in a shallow platter. Place the salmon in there to let them marinade for 1 hour in the refrigerator. You may need to turn the salmon over so they marinade evenly
- Preheat a large non-stick skillet on high heat. When it's hot enough, add in the oil and swirl to coat the skillet. Carefully place the salmon on the pan undisturbed until it is lightly brown on both sides, reserving the marinade juice. If you want the salmon to be a bit raw in the middle, then you don't cook it as long (if you do this, make sure you get a high-quality sashimi grade salmon, otherwise it won't taste good). If you want it cook through, cook it longer and you can see the middle will no longer be raw. Pour the marinade juice over along with the teriyaki sauce. It will start to bubble, reduce the heat and let the teriyaki sauce reduce down and become thick and rather sticky. Turn the fish to make sure the sauce coats it nicely. Remove from heat and place on serving platter. Sprinkle with some sesame seeds if you like. Serve immediately
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