Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.

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

Nutritional Facts

1 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.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Salmon Teriyaki in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p206

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