Ingredients
- Salmon fillets: 2 (6-ounce each)
- Soy sauce: 1/4 cup
- Mirin (sweet rice wine): 2 tablespoons
- Sake (rice wine): 1 tablespoon
- Brown sugar: 1 tablespoon
- Ginger: 1 teaspoon, grated
- Garlic: 1 clove, minced
- Sesame oil: 1 teaspoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and sesame oil until the sugar is dissolved. This is your teriyaki sauce.
- Step 2: Place the salmon fillets in a shallow dish or resealable bag. Pour half of the teriyaki sauce over the salmon, ensuring both sides are coated. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
- Step 3: Preheat your oven's broiler or heat a grill to medium-high heat.
- Step 4: If broiling, place the salmon fillets on a baking sheet lined with foil. If grilling, lightly oil the grill grates. Cook the salmon for about 4-6 minutes per side, or until cooked through and flakes easily with a fork. Baste with remaining sauce during the last few minutes of cooking.
- Step 5: Serve the teriyaki salmon immediately over rice or with your favorite sides. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Refrigerate leftover teriyaki salmon in an airtight container for up to 2 days.
- For best results, gently reheat leftover salmon in a skillet over low heat to prevent it from drying out.
- Serve this delectable teriyaki salmon with a side of steamed broccoli or asparagus for a balanced and flavorful meal.
- Don't over-marinate the salmon; the sugar in the teriyaki sauce can start to "cook" the fish and change its texture if left too long.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American