Teriyaki Salmon is so easy to make and delicious, if you haven’t tried it, you will love it. Itas a total go-to for weeknight dinner served alongside some cooked rice or steamed veggies. Start with making the sauce, place your saucepan over medium heat and add water, soy sauce, mirin and sesame oil, brown sugar and grated ginger. Bring it to a simmer and just cook it long enough for the sugar to dissolve and the ginger and garlic to melt a little bit then pour it in a measuring jug and let it cool.
Place your salmon in a baking dish and pour the sauce over the salmon and that should go into the fridge for a couple of hours to marinate. Get a non-stick skillet over high heat then place each one skin down and, lower the heat to medium-low then cover it and let it cook for about four minutes on each side or until fully cooked through. About a minute before the salmon is ready, you will add the remaining marinade to the pan and that will make its own sauce.
Meanwhile, you can get your rice ready, some scallion, a little bit of mint fresh. Place the salmon over the rice and sprinkle some scallion on top.
- 1/3 cup of Soy Sauce
- 1/3 cup of Water
- 1 Clove of Garlic, minced
- 1 Tsp of Grated Ginger
- 2 Tbsp of Brown Sugar
- 2 Tbsp of Mirin
- 1/4 tsp of Sesame Oil
- 1 Tbsp of Cornstarch
- 1 Tbsp of Water
- 4 Salmon Fillets, about 6oz each
- In a saucepan, add the soy sauce, 1/4 cup of water, mirin, brown sugar, sesame oil, ginger and garlic, and simmer until the brown sugar dissolves.
- In a small bowl, mix together the 1 Tbsp of water and cornstarch and add it to the simmering sauce.
- Allow it to thicken, turn the heat off and let it come to room temperature.
- Place the salmon fillets in a shallow dish or a large resealable bag and pour the sauce right over, make sure to flip the salmon around a couple times to coat the salmon.
- Cover and allow the salmon to marinate for a couple hours in the fridge.
- When ready to cook, preheat a nonstick skillet over medium-high heat, get the salmon out of the marinade.
- Make sure to shake off excess marinade and place the salmon in the hot skillet.
- Allow the salmon to cook for about 1 minute on medium high, then turn the heat down to medium-low, cover the skillet with a lid.
- Allow the salmon to cook for a few minutes on each side or until the salmon is almost fully cooked.
- At the last couple minutes of the salmon cooking, pour the reserved marinade in the skillet and let it cook for the last couple minutes.
- Serve along side some steamed rice and veggies and pour the sauce over salmon