How To Make Salmon Teriyaki

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar is lower in calories and provides a similar tangy flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for a lighter flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with potential health benefits.

In a small saucepan, bring the soy sauce, water, brown sugar, rice wine, ginger, garlic, and sesame oil to a boil over high heat.

Mix cornstarch with water to form a slurry. Add cornstarch slurry to sauce whisking at the same time, until it thickens.

Strain the glace through a fine strainer into a bowl. Set aside.

Marinate salmon filets in soy sauce for at least an hour before cooking.

In a sauté pan, place salmon skin side up first, and cook until the sides are opaque-about 5 minutes.

Turn the salmon filet over and brush some of the glace on it. Transfer to a hot plate and finish cooking under the broiler, adding more glace, for about 2 minutes.

Transfer salmon to a plate and top with scallions and sesame seeds. Serve with noodles or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens