There’s a teriyaki place around every corner here and we’ve become fans of chicken or salmon teriyaki as a quick take-out option. I’ve attempted making it at home before and tried a few bottled teriyaki sauces but never been super impressed (Trader Joe’s Island Soyaki- with pineapple!- is the best I’ve found). But after trying this recipe I won’t be going back to bottled! This quick and easy homemade teriyaki sauce is just so good- and paired with salmon (chicken would work as well), steamed rice, and veggies, it’s a win.
Have I shared my secret to keeping fresh ginger on hand? Freeze it! Whenever I buy ginger root I throw it in a ziplock bag (I don’t even bother peeling it first) and keep it in the freezer until needed. I just chop/grate off the amount I need for a recipe and then it goes back into the freezer until next time. It should stay good frozen for up to about 6 months!
Teriyaki Salmon
INGREDIENTS
1 Tbsp. vegetable oil
~1 lb. salmon filets (skinless)
1 clove garlic, minced
1/2 tsp. fresh ginger, grated or minced
1/4 cup low-sodium soy sauce
2 Tbsp. water
2-3 Tbsp. brown sugar (3 Tbsp. for a sweeter Teriyaki sauce)
1 Tbsp. unseasoned rice vinegar
1 tsp. sesame oil
1 tsp. cornstarch
1 Tbsp. water
sliced green onions, for garnish
toasted sesame seeds, for garnish
steamed rice, for serving
DIRECTIONS
- Add garlic, ginger, soy sauce, water, brown sugar, rice vinegar and sesame oil to a medium bowl. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.
- Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan. Cook 3-4 minutes on each side until desired doneness. (OR salmon can be grilled over medium-high heat OR baked in the oven at 400 F for approx. 10-15 min until just cooked through/flakes easily with a fork.)
- Meanwhile, heat the reserved marinade in the saucepan over medium heat and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine.
Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened. - Serve immediately over steamed rice with the teriyaki sauce drizzled on top and garnish with green onions and sesame seeds.
(Adapted from Chef Savvy)
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