This Teriyaki Salmon recipe is perfect for a light dinner or for lunch and has a wonderful savory umami flavor. I definitely recommend using low-sodium soy sauce and following the technique of drizzling the sauce over the fish otherwise it would be very salty. Instead of rice wine (mirin) I use Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Seasoning which should be found in most neighborhood grocery stores and is delicious. Enjoy!
- 2-3 pounds salmon filets or steaks
- 2 teaspoons butter
- salt and pepper to taste (be conservative on the salt as the teriyaki sauce will be salty)
For the teriyaki sauce
- 1/4 cup + 1/8 cup low sodium soy sauce or coconut aminos
- 1/4 cup light brown sugar
- 1/4 teaspoon ground ginger or 1 tablespoon finely chopped fresh ginger root
- 1/4 cup mirin
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 1/4 cup water
- 2 bunches of scallions white and pale green sections only finely chopped
- Sesame seeds
- Salt and pepper your salmon to taste. Add 2 teaspoons of butter to a large skillet over medium heat and melt. Add salmon filets or steaks and sauté until lightly browned turning the salmon about every 2 minutes or so. Remove the salmon from the pan once the salmon is lightly browned and cooked to desired internal temperature (145 degrees F according to the FDA).
- While the salmon is cooking add low sodium soy sauce or coconut aminos, brown sugar, ground ginger, 1/4 cup mirin, and 1/4 cup water to a small saucepan over medium heat and bring the sauce to a simmer. Add the cornstarch water mixture and cook the sauce over medium-low heat until bubbly and thickened about 4 minutes.
- Removed the salmon from the skillet and turn heat to medium. Sauté scallions in the pan drippings until lightly browned on the edges.
- Spoon the teriyaki sauce over the salmon and top with the optional sautéed scallions and/or sesame seeds. Serve the salmon immediately by itself, with some steamed rice, or over rice noodles.
Source: Adapted from http://www.circle-b-kitchen.com