Easy Teriyaki Salmon with Amy Dong

In a heavy medium pan, combine all sauce ingredients. Whisk to combine well. Bring to a boil. Lower to simmer and whisk until sauce is thickened, about 1 minute. Taste and add more sugar, if you like it sweeter. Keep warm.

Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides (or just top side, if bottom has skin on).

Lightly grease and heat outdoor grill or indoor cast-iron grill until very hot and smoky. Lay salmon fillets on grill and cook on medium-high heat until just-cooked. If cooking indoors, cover pan partially to reduce smoke. Cook about 2-3 min per side, depending on thickness. Do not over-cook.

Let cooked fish rest at room temp for a few minutes before serving.

Drizzle salmon fillets generously with teriyaki sauce and garnish as desired. Serve immediately. Delicious over a bed of rice or over a plate of green salad.

Equipment Needed

Spice Level: