Teriyaki Salmon

I started this blog on August 27, 2012, so a couple of days ago, my blog turned 3. Happy Birthday, Blog! *blows party horn* I feel like I should celebrate by posting a cake recipe or something but the truth is, I seldom bake. ( I enjoy chocolate chip cookies and carrot cake as much as if not more than your average human being though.)

Short of a cake post, I thought I’d write about a dish that has been on our fortnightly rotation for the past years: Teriyaki Salmon! This is one of our favorites because there is so little prep and few ingredients involved. Plus, apparently eating fish is good for your brain.


Teriyaki Salmon

Teriyaki Salmon

0.5 lb fillet of salmon, skin on
salt and black pepper
2 tablespoons light soy sauce
2 tablespoons mirin
2 tablespoons water
1.5 teaspoons sugar
1-2 scallions, minced or sliced thinly diagonally (optional)
vegetable oil

1. Rub salt and black pepper on both sides of fish. Set aside.
2. Heat oil in skillet on medium heat.
3. Add salmon to skillet (skin down), making sure that skin is oiled.
4. Cook for about 5 minutes or until skin is nicely colored and starting to crisp up.
5. Flip salmon. Cover with lid.
6. Cook salmon for about 5 more minutes until cooked through.
7. Remove salmon from heat, turn heat down to low. Using a paper towel, carefully wipe away residual oils from pan.
8. Mix soy sauce, mirin, water, and sugar in bowl. Add to skillet.
9. With an eye on the pan, heat on low-medium heat until it caramelizes into a glossy sauce. Ensure that it does not overboil and burn.
10. Pour teriyaki sauce over salmon. Add scallions if using for extra color and flavor.


2 thoughts on “Teriyaki Salmon

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