Teriyaki Salmon

Name: Teriyaki Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 2 (6 oz each) skin-on salmon fillets; 3 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sake; 1 tbsp sugar; 1 tsp, grated fresh ginger; 1 tbsp neutral oil; 1, thinly sliced scallion; 1 tsp toasted sesame seeds

Pan-seared salmon glazed with a from-scratch teriyaki — soy, mirin, sake, sugar — reduced to a clinging, mahogany lacquer.

pescatarian
dairy-free
nut-free
high-protein
contains-fish

Ingredients

skin-on salmon fillets2 (6 oz each)
soy sauce3 tbsp
mirin3 tbsp
sake2 tbsp
sugar1 tbsp
fresh ginger1 tsp, grated
neutral oil1 tbsp
scallion1, thinly sliced
toasted sesame seeds1 tsp

Steps

Pat the salmon very dry. Season lightly with salt.
Whisk soy sauce, mirin, sake, sugar, and ginger.
Heat oil and sear salmon skin-side down.
Heat oil in a nonstick skillet over medium-high. Place salmon skin-side down and press flat for 30 seconds. Cook undisturbed until skin is crisp, 4 minutes.
Flip salmon and reduce teriyaki sauce.
Flip and cook 2 minutes. Pour the teriyaki sauce around the salmon and let it bubble, spooning over the fish, until reduced to a glossy syrup that coats a spoon, about 3 minutes.
Plate salmon and garnish with scallion and sesame.
Plate salmon, drizzle pan sauce over, and shower with scallion and sesame seeds. Serve with rice.

Nutrition

Nutrition, per serving. 410 calories. Protein 38.5 grams, 39 percent. Carbs 12 grams, 12 percent. Fat 22 grams, 50 percent. Fiber 0.8 grams, sugar 8.5 grams, saturated fat 3.5 grams, sodium 1100 milligrams. Estimated from ingredients.