Salmon Teriyaki – a delicious recipe with soy sauce, Sherry, cider vinegar, sugar, fresh gingerroot, salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1/2 cup and cool to room temperature in a metal bowl set in a large bowl of ice and cold water.
2
In a baking dish large enough to just hold salmon steaks in 1layer marinate salmon in sauce, turning to coat, 15 minutes.
3
Preheat broiler.
4
Line broiler pan and rack with foil.
5
Arrange fish on rack in a single layer, not touching each other, brush with melted butter or margarine, and sprinkle with salt and pepper.
6
Just how long fish should be broiled can only be estimated by size and shape.
7
For a 1/2-inch cut steak, the steak should be 2-inches away from the heat and you should cook the first side 3 minutes and 3 to 5 minutes on the second side.
150
kcal
Calories
7
g
Fat
10
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/3 cup soy sauce, 2 tablespoons mirin or medium dry Sherry, 2 1/2 tablespoons cider vinegar, 2 tablespoons sugar, and more.
Yes, Salmon Teriyaki falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
