Salmon

Tangy Teriyaki Salmon

by:
November 25, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Salmon gets a new weeknight treatment.

Salmon from Food52

Salmon is a weekly offering in my house, largely because my fish guy sells the best I’ve ever had, and because everyone in my house loves it, the only form of unity we have beyond our collective ability to watch “Napoleon Dynamite” 100 times. 

Usually a nice dose of salt in a hot oven will do with this fish, but sometimes one wants variety. A good choice in that event is Tangy Teriyaki Salmon.

This is a typical Asian preparation, but you cook the fish right in the sauce rather than marinating Mr. Salmon, and then reduce said sauce a bit with some onions, in sort of a French twist. Sort of. Watch this dish on the stove, friends; I would never cook salmon for 15 minutes but you need to cook it to your temperature preference. 

Tangy Teriyaki Salmon by Singerinkitchen

Serves 5

5 salmon filets
3/4 cups mirin
1 cup soy sauce
4 tablespoons lime juice
3 teaspoons ground ginger
2/3 cups green onions, chopped
2 tablespoons sesame seeds

See the full recipe (and save and print it) here.

Photo by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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3 Comments

mcs3000 December 20, 2013
I need to make this soon.
 
Awhearts December 11, 2013
Great recipe. Perfect mix of tang and flavor. Might also try broiling the salmon and basting a semi-reduced version of the sauce on the salmon for the last few minutes to get the texture of the broil but the tang and taste of the sauce. I substituted lemon juice for lime (ran out!) and it was still delish. Will be making this again for sure.
 
Angel December 1, 2013
Give me some of your Tots!