Salmon Teriyaki
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 25 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein
383 cal
34g protein
10g carbs
23g fat
per serving · estimated
Ingredients
- 2 salmon fillets
- 2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp sugar
- 1/2 tbsp neutral oil
- 1/2 tsp toasted sesame seeds
- 1 scallions
Method (tap to check — screen stays awake)
- Pat salmon dry and season lightly with salt. Whisk soy sauce, mirin, sake and sugar for the teriyaki sauce.
- Heat oil in a nonstick pan over medium. Sear salmon skin-side down 4 minutes, flip and cook 3 more minutes.
- 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.
- Transfer salmon to plates and reduce remaining sauce 1 minute until syrupy.
- Spoon sauce over the salmon and garnish with sesame seeds and sliced scallions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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