Salmon Teriyaki

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Salmon Teriyaki

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Adjust Servings:
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 tablespoon Honey
1 teaspoon Sesame Oil
1 clove Garlic Minced
1 tablespoon Ginger Minced
1 tablespoon Cornstarch
1 tablespoon Water
1 pound Salmon Filet Cut into 2 to 3-inch strips
1 tablespoon Vegetable Oil
1 cup Jasmine Rice

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Salmon that's just right, soft, and falling apart with a light teriyaki sauce

  • 15 min
  • Serves 2
  • Easy


  • Sauce

  • Salmon

  • Accompaniments



Looking to make something for lunch or dinner that will be ready in 10-15 minutes? Look no further. Make salmon just right, soft and falling apart as soon as you grab onto it. The teriyaki sauce is light and airy, just the right balance for this salmon teriyaki dish.



Make the teriyaki sauce

Make the sauce by combining the soy sauce, mirin, honey, sesame oil, garlic and ginger in a small bowl.

In a separate small bowl, combine the cornstarch and water, whisking until there aren't any clumps of cornstarch left.

Over medium heat, add the soy sauce mixture to a saucepan and heat until boiling. Then add the cornstarch mixture to the saucepan and stir until the sauce begins to thicken, less than 30 seconds.

Important - As soon as you see the sauce begin to thicken, pull it out of the heat or it'll become too thick.


Cook the salmon

Heat the oil in a grill pan over medium high heat. When it is hot, add the salmon to the pan and cook for 2-3 minutes on each side. It is ready when the inner part of the salmon is no longer bright pink. Place the salmon over a bowl of jasmine rice and pour the teriyaki sauce over it. Enjoy!

Rebecca Chan

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