Teriyaki Salmon
It wouldn't be an exaggeration to say that my body was built on teriyaki. Between high school and college, I probably had some form of teriyaki at least two to three times a week! My favorite spots were Toshio's Teriyaki on Rainier, which still serves some of the best chicken teriyaki in Seattle, and Teriyaki
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Atlantic Salmon Filet
- 1 tbsp Oil
- 1 cup Soy Sauce
- 1/2 cup Granulated Sugar
- 1 tbsp Mirin
- 1 tbsp Blue Phoenix Rice Wine
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 1/2 tsp Cornstarch
- 1/4 cup Water
- White Rice
- Iceberg Salad
- Teriyaki Salad Dressing
- Green Onions
- Sesame Seeds
Instructions
- 1
Teriyaki Sauce:
- 2
Add soy sauce, sugar, mirin, and rice wine to a sauce pot on medium heat. Add minced garlic and grated ginger. Heat up slowly, and add in corn starch slurry. Bring up to a boil, reduce the heat, and simmer until the sauce reduces to desired consistency
- 3
Strain out garlic and ginger, and pour into a squeeze bottle
- 4
Salmon:
- 5
Cut salmon filet in half and pat dry. Season gently with salt
- 6
Add a splash of oil to a pan on medium-high heat and place salmon skin side down. Cook for 7-8 minutes, flipping halfway in between. Cut the heat, and drizzle in the teriyaki sauce while the pan is still hot. Let the residual heat, cook the salmon, and allow the sauce to glaze over the salmon
- 7
When the salmon is cooked to desired doneness, remove from pan and plate!
- 8
Serve:
- 9
To serve, pair with white rice and iceberg salad with teriyaki salad dressing. Drizzle more sauce over salmon and rice, garnish with green onions and sesame seeds, and enjoy!