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.
- 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