Salmon Teriyaki - How to Make Salmon Teriyaki with 3 ingredients in 10 min

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.

Set a large non-stick pan over high heat.

Dry the salmon on paper towels.

Cut the salmon into even pieces, about 5 to 6 oz each, removing the belly part and cutting it in half for easier flipping.

Sprinkle the salmon pieces with a bit of salt and pepper, being cautious with the salt due to the soy sauce.

Cook the salmon skin-side down until it gets nice and crispy, without adding oil.

Check if the skin side is well browned; if not, continue cooking.

Once browned, reduce the heat to medium-low and flip the salmon, cooking for one minute on the flesh side.

Remove the thin pieces of salmon from the pan as they are close to being done.

Add 2 tablespoons of soy sauce and 2 tablespoons of mirin to the pan, swirling to distribute evenly.

Cook the sauce, watching carefully for it not to burn, until it starts to get sticky (about 3 minutes).

Return the small pieces of salmon to the pan, flesh side down, to coat them in the glaze.

Flip the salmon back onto the skin side after about a minute to glaze it.

Check for doneness by pulling apart the flakes in the thickest part; if not done but the glaze is burning, add a tablespoon of water and continue cooking.

If the salmon is done but the glaze is too watery, remove the salmon and boil down the glaze to desired consistency.

Flip the salmon back onto the flesh side and remove it from the pan, keeping the skin side up to prevent sogginess.

Serve the salmon over rice with the sauce from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens