Light Teriyaki Salmon

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  • 2 pounds boned, skin-on salmon fillets, or salmon steaks about 3/4" thick
  • Marinade:
  • 3 tablespoons soy sauce
  • 1 tablespoon sake or dry sherry
  • 2 tablespoons mirin
  • 1 teaspoon grated ginger
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 4 scallions, sliced thinly on diagonal


If using salmon fillets, cut crosswise into 4 equal pieces.
Mix together marinade ingredients in a bowl or shallow dish. Add salmon. Cover, refrigerate and marinate for 20 minutes.
Heat oil in a frying pan over medium-high heat.
Remove salmon from marinade, shaking off excess liquid. Reserve leftover marinade.
Place salmon skin side down in pan. When browned on one side, turn.
Reduce heat and cook for 6-8 minutes. Remove from pan and set aside while finishing sauce.
Pour reserved marinade into pan and bring to a boil. Cook until sauce is reduced by half, about 1 minute.
Pour over salmon and garnish with sliced scallions.

Serve with rice and a light salad for a delicious lunch or dinner.
Recipe from Central Market Shoreline - Culinary Resource Center
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