Salmon Teriyaki

A quick flavor-packed weeknight meal that is ready in under 20 minutes. This recipe will even please the kiddos.

📝 Ingredients

• 4 Salmon Filets
• Kosher Salt
• 1 tbsp Canola Oil for searing the salmon
• 1/8 cup Brown Sugar
• 1/4 cup Soy Sauce or Tamari
• 2 cloves Finely Chopped Garlic
• 1/2 tsp Grated Fresh Ginger
• 1/4 tsp Cornstarch
• 1 tsp Mirin (or water)
• Sliced green onions for garnish

👨‍🍳 Instructions

1. 1--- To cook the salmon ---
2. 2Heat a 12" nonstick skillet over medium-high heat with 1 tablespoon of canola oil.
3. 3Pat the salmon filets dry with a paper towel, then season lightly on all sides with kosher salt.
4. 4Carefully place the salmon skin-side down in the skillet to crisp the skin, for about 5 minutes. Turn the salmon over using a fish spatula and reduce the heat to medium.
5. 5Cook for about 2 more minutes or until the internal temperature reaches 125° F for medium-rare or 130° F for medium. You can brush some of the teriyaki sauce on the salmon while to second side cooks to create a glaze.
6. 6--- Make the teriyaki sauce while the salmon cooks ---
7. 7Make the sauce (over medium-low heat) by bringing the brown sugar, soy sauce, garlic and ginger to a light boil.
8. 8In a small bowl, whisk with a fork the corn starch with the mirin. Add this mixture to the sauce, stir in and simmer over low heat until the sauce reaches the desired consistency, about 5 minutes.
9. 9--- To finish ---
10. 10Drizzle the teriyaki sauce over the salmon and warm through.
11. 11Garnish with sliced green onions and toasted sesame seeds.