How to Make: Teriyaki Salmon - The perfect easy weekday meal in less than thirty minutes!

Wash your hands before starting.

In a sauce pot on medium heat, add 1 cup of soy sauce.

Add 1/2 cup of granulated sugar to the pot.

Stir in 1 tablespoon of mirin and 1 tablespoon of sake.

Add minced garlic and freshly grated ginger to the sauce.

Add a cornstarch slurry to thicken the sauce.

Bring the sauce to a boil, then reduce the heat and let it reduce to your desired consistency.

Strain the sauce to remove garlic and ginger chunks, then pour it into a sauce bottle.

Set the teriyaki sauce aside.

In a food processor, add 1/2 cup of Cy mayo (or regular mayo with MSG), 2 tablespoons of rice vinegar, 3 tablespoons of sugar, 1/2 tablespoon of soy sauce, and a little sesame oil.

Add 1 tablespoon of minced garlic and pulse until well incorporated.

Transfer the dressing to a squeeze bottle.

Chop green onions for garnish.

Take a 1 pound Atlantic salmon filet and cut it in half, leaving the skin on.

In a nonstick pan on medium-high heat, add a splash of oil.

Place the salmon skin side down in the pan and season with salt.

Cook the salmon for about 7 to 8 minutes, flipping halfway through.

Once cooked to your desired doneness, drizzle the teriyaki sauce over the salmon while the pan is still hot.

Plate the dish by adding long grain white jasmine rice to a bowl and flipping it onto a plate.

Add a handful of iceberg lettuce mix as a side.

Place the salmon fillet on the plate and drizzle salad dressing over the lettuce and teriyaki sauce over the salmon and rice.

Garnish with green onions and sesame seeds.

Equipment Needed

Spice Level:

Dietary