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.
Total TimePrep: 10 min. + marinating Cook: 15 min.
- 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
- 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.
Editor's NoteLook for mirin in the Asian condiments section.
Nutrition Facts1 salmon fillet with 1 tablespoon sauce: 372 calories, 19g fat (4g saturated fat), 85mg cholesterol, 1202mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 31g protein.
Originally published as Salmon Teriyaki in Holiday & Celebrations Cookbook 2011
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