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Salmon Teriyaki Recipe

Salmon is a hearty fish that easily stands up to the robust teriyaki flavor in this recipe from our home economists. The short prep time will appeal to busy cooks.

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Salmon Teriyaki Recipe

Prep: 10 min. + marinating Cook: 15 min.

Yield: 4 Servings

10 15 25

Ingredients

1/2 cup reduced-sodium soy sauce
1/4 cup sake
3 tablespoons brown sugar
2 tablespoons mirin (sweet rice wine)
4 salmon fillets (6 ounces each)
1 tablespoon olive oil

Directions

In a small bowl, combine the soy sauce, sake, brown sugar and mirin. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade.
Drain salmon and discard marinade. In a large skillet, cook salmon in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove from pan; keep warm.
Add reserved marinade to pan. Bring to a boil; cook until liquid is reduced by half, about 6 minutes. Serve with salmon. Yield: 4 servings.

Editor's Note: Look for mirin in the Asian condiments section.

Nutritional Facts 1 salmon fillet with 1 tablespoon sauce equals 372 calories, 19 g fat (4 g saturated fat), 85 mg cholesterol, 1,202 mg sodium, 14 g carbohydrate, 0 fiber, 31 g protein.

Originally published as Salmon Teriyaki in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p206

Italian Marinade

Prepared Italian salad dressing makes a simple marinade for salmon. Just marinate the fish in the dressing in the refrigerator overnight, then drain and discard the marinade and cook the salmon as desired. —Kathryn McCormick, Warrensburg, Missouri