Salmon Teriyaki

Back home in Tennessee I used to be a frequent visitor at the Japanese restaurant where I would order shrimp and steak teriyaki. Luckily for me its easy to re-create these delicious dishes at home. You can serve this Japanese favorite with rice or noodles and to make it an authentic Japanese dinner go ahead and serve some Asian tea at the end of the meal.

Teriyaki Sauce:
1/3 cup soy sauce
1/4 cup sugar
1 tablespoon brown sugar
3 garlic cloves, minced
1 teaspoon ginger, freshly grated
1/3 cup water
2 tablespoons corn starch

1 tablespoon olive oil
4 4-6 ounce salmon fillets, skin removed
salt and pepper to taste
2 tablespoons fresh parsley, diced

1. In a 9-inch skillet on medium heat, add soy sauce, sugars, garlic and ginger. Dissolve corn starch in water in separate mixing bowl and then add to the rest of the mixture. Cook for 8-10 minutes, stirring occasionally, until sauce reaches desired thickness.

2. Preheat oven to 350 degrees. Wash and pat salmon fillets dry with paper towel. Generously sprinkle both sides with salt and black pepper.

3. Heat oil in a non-stick, oven-proof skillet over high heat. Once oil is hot, lay fillets (non-skinned-side-down) in the skillet. Pan sear the salmon on the one side until golden, about 2-3 minutes. Once golden, gently flip fillets over and brush generously with teriyaki sauce. Transfer skillet to the oven and roast for 6-10 minutes, or until the fish is tender and flaky. Careful not to overcook the salmon.

4. Remove the salmon from the oven. Drizzle left-over teriyaki sauce over salmon, and garnish with parsley.

Yields: 4 servings

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