Teriyaki Salmon
This Teriyaki Salmon is a weeknight winner! Simple to prepare yet packed with delightful flavors, it’s a dish the whole family will love.
Servings: 4 servings
Ingredients
- 1 lb. salmon fillet Fresh or thawed, skin-on or skinless
- 1 tablespoon oil Neutral oil like canola or vegetable
- to taste white and black sesame seeds For garnishing
- 3 tablespoons soy sauce or Tamari Savory base for teriyaki sauce
- ½ cup mirin Sweet rice wine
- 2 tablespoons sugar To balance the saltiness
Instructions
- In a bowl, combine the soy sauce (or Tamari), mirin, and sugar. Whisk until the sugar is thoroughly dissolved.
- Place the salmon fillet in a shallow dish and pour half of the marinade over it. Cover and let it marinate in the refrigerator for at least 30 minutes.
- In a non-stick skillet, heat the tablespoon of oil over medium heat.
- Remove the salmon from the marinade and place it in the skillet, skin-side down if applicable. Cook for about 4-5 minutes until golden brown.
- Carefully flip the salmon. Pour the reserved marinade over the salmon and let it cook for an additional 3-4 minutes.
- Once cooked through, remove the salmon from the skillet and sprinkle with sesame seeds before serving.
Equipment
- Non-stick Skillet
- Spatula
- Measuring cups and spoons
- Serving Plates
Notes
- For a gluten-free option, use Tamari instead of soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can prepare the marinade a day in advance for convenience.