Teriyaki Salmon Recipe

Name: Teriyaki Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick; 3 tablespoons soy sauce; 1 tablespoons sake, or dry sherry; 1 tablespoon mirin; 1 teaspoon fresh ginger juice; 3 tablespoons vegetable oil; 1 tablespoon mirin; 1 tablespoon sugar; Sansho powder; Green bell peppers, cut into strips, for garnish; Lemon slices, for garnish

Servings: persons

1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick
3 tablespoons soy sauce
1 tablespoons sake, or dry sherry
1 tablespoon mirin
1 teaspoon fresh ginger juice
3 tablespoons vegetable oil
1 tablespoon mirin
1 tablespoon sugar
Sansho powder
Green bell peppers, cut into strips, for garnish
Lemon slices, for garnish

1
If using a salmon fillet, cut crosswise into 4 equal pieces.
2
Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
3
Heat the oil in a frying pan.
4
Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade.
5
Place skin side down in hot oil.
6
Move fish around constantly to keep from sticking.
7
When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes.
8
Remove the salmon from the pan, and drain on paper towels.
9
Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil.
10
Add salmon again.
11
Cook until marinade is almost cooked away.
12
Remove salmon from pan, sprinkle with powdered sansho.
13
Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick, 3 tablespoons soy sauce, 1 tablespoons sake, or dry sherry, 1 tablespoon mirin, and more.

Yes, Teriyaki Salmon 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.

Teriyaki Salmon

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