Teriyaki Salmon
A glossy, savory-sweet glaze coats crisp-skinned salmon for a simple weeknight centerpiece with bright ginger and garlic notes. Quick searing and a final sticky glaze give contrast between caramelized edges and tender flesh.
1 ½ lb salmon, skin-on, pin-boned, cut into 4 pieces
¼ cup soy sauce, low-sodium
3 tbsp mirin
2 tbsp brown sugar, packed
1 tbsp honey
1 tsp rice vinegar
1 tbsp fresh ginger, finely grated
2 clove garlic, minced
1 tsp sesame oil
1 tsp cornstarch
1 tbsp water
1 tbsp vegetable oil
2 stalk green onion, thinly sliced
1 tbsp sesame seeds, toasted
1 cup short-grain rice, uncooked, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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