Salmon Teriyaki

1. 1

   Cut salmon into 2 inch wide pieces.

2. 2

   Place in a large shallow glass dish.

3. 3

   Combine teriyaki marinade and pour over fish.

4. 4

   Cover with plastic wrap and refrigerate for up to four hours.

5. 5

   Place cornstarch in a shallow dish.

6. 6

   Drain salmon, reserving marinade; pat dry.

7. 7

   Dredge salmon with cornstarch, shaking off excess.

8. 8

   In large heavy skillet, heat olive and sesame oils over medium heat; cook salmon, turning once, for 5 minutes per half inch thickness or until fish flaked easily with a fork.

9. 9

   Remove to warm serving platter.

10. 10

    Drain fat from skillet.

11. 11

    Increase heat to high and add reserved marinade.

12. 12

    Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

13. 13

    Pour into sauceboat and serve with salmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.