Salmon with Homemade Teriyaki Sauce

By Vicky | Things I Made Today
March 9, 2016
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Author Notes: Salmon glazed with simple, quick homemade teriyaki sauceVicky | Things I Made Today

Serves: 2-4

For the sauce:

  • 1/2 cup sake
  • 1/4 cup mirin, sweet Japanese rice wine
  • 1/4 cup reduced sodium soy sauce

For the fish:

  • 1 tablespoon canola oil
  • 1 pound wild caught salmon, skin on, cut into 4 pieces
  • Kosher salt
  1. In a small bowl, combine sake, mirin, and soy sauce. Stir to combine.
  2. Heat canola oil in a large skillet over medium heat. Season salmon with salt, then place skin side down in hot pan and cook for 3-4 minutes. Carefully flip salmon and cook on additional side for about 1 minute. Transfer to plate.
  3. Wipe out any fat from pan, then pour in sauce. Bring to a boil and cook until reduced significantly, about 4-5 minutes. Add salmon, skin side up, back into pan. Cook for an additional 2-3 minutes, spooning sauce over the fish, until salmon is cooked through and sauce has thickened and becomes syrupy.

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