Japanese Teriyaki Salmon
Pan-seared salmon glazed in a sweet and savory soy-ginger sauce served over steamed rice.
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Ingredients
- 2 6-ounce portions Salmon fillets
- 0.25 cup Soy sauce
- 0.25 cup Mirin
- 2 tablespoons Sake
- 2 tablespoons Brown sugar
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 tablespoon Vegetable oil
- 2 cups Steamed white rice
- 1 stalk Green onions, sliced(optional)
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic until the sugar dissolves.
- 2
Pat the salmon fillets dry with paper towels to ensure a good sear and season lightly with salt.
- 3
Heat the vegetable oil in a non-stick skillet over medium-high heat.
- 4
Place the salmon skin-side up in the pan and sear for 3-4 minutes until golden brown.
- 5
Flip the salmon and pour the prepared teriyaki sauce into the pan around the fish.
- 6
Simmer the sauce for 2-3 minutes while spooning it over the salmon continuously as it thickens into a glossy glaze.
- 7
Remove from heat once the salmon is cooked through and the sauce has reached a syrupy consistency.
- 8
Serve the salmon over bowls of steamed rice, drizzling with extra sauce and garnishing with green onions and sesame seeds.
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