Teriyaki Salmon Fillets

Teriyaki Salmon Fillets

Ingredients:

  • 4 salmon fillets (180g each)
  • 1/4 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons sake (optional)
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil (for cooking)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • 2 spring onions, sliced (for garnish)
  • Steamed rice (for serving)
  • Stir-fried or steamed vegetables (for serving)

Instructions:

  1. Make the Teriyaki Sauce:
    • In a small saucepan, combine the soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, and honey.
    • Bring the mixture to a boil over medium heat, then reduce to a simmer.
    • Let it simmer for about 5 minutes, or until the sauce thickens slightly.
    • Remove from heat and stir in the sesame oil. Set aside.
  2. Prepare the Salmon:
    • Pat the salmon fillets dry with paper towels.
    • Heat the vegetable oil in a large non-stick skillet over medium-high heat.
  3. Cook the Salmon:
    • Place the salmon fillets in the skillet, skin side down (if the fillets have skin).
    • Cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes, until the salmon is just cooked through and slightly golden.
  4. Glaze the Salmon:
    • Pour the teriyaki sauce over the salmon fillets in the skillet.
    • Spoon the sauce over the fillets to coat them evenly.
    • Let the salmon cook in the sauce for another 2-3 minutes, until the sauce is sticky and has coated the fillets well.
  5. Serve:
    • Transfer the salmon fillets to plates.
    • Drizzle any remaining sauce from the skillet over the salmon.
    • Garnish with sesame seeds and sliced spring onions.
    • Serve with steamed rice and stir-fried or steamed vegetables.
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