Salmon Teriyaki

Japanese · 25 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein

Shop ingredients

Ingredients

• 4 salmon fillets
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp neutral oil
• 1 tsp toasted sesame seeds
• 2 scallions

Method

1. Pat salmon dry and season lightly with salt. Whisk soy sauce, mirin, sake and sugar for the teriyaki sauce.
2. Heat oil in a nonstick pan over medium. Sear salmon skin-side down 4 minutes, flip and cook 3 more minutes.
3. Pour off excess oil, add the sauce, and simmer 2-3 minutes, spooning it over the fish until glossy and internal temp reaches 52C for medium.
4. Transfer salmon to plates and reduce remaining sauce 1 minute until syrupy.
5. Spoon sauce over the salmon and garnish with sesame seeds and sliced scallions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook