Teriyaki Salmon

There is something about sweet and salty that everyone loves.  I think that is why my kids LOVE to go to Benihana. They are drawn to the salty fried rice and the teriyaki chicken and frankly so am I. So how do you recreate that taste at home without all the salt and calories? You make your own teriyaki sauce! I know that sounds very chefy, but it’s very easy and a whole lot less sodium. You can use this sauce to marinate chicken, shrimp, vegetables…. I use it to marinate salmon which has a very strong flavor and can hold up to the teriyaki.  

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Teriyaki Salmon

Serves 4

4 (3-6oz) skinless salmon filets

Olive oil

1/3 cup water

1 teaspoon sesame oil

1 Tablespoon brown sugar

2 cloves garlic, minced

1/2 teaspoon ginger, minced

1/4 cup soy sauce

1 Tablespoon rice wine vinegar

1 teaspoon corn starch

In a small combine water, sesame oil, brown sugar, garlic, ginger, soy sauce and vinegar. Stir until the sugar is dissolved.

In a large zip top bag place the fish and pour the marinade over.  Let sit in the fridge for up to 45 minutes. 

When ready to cook heat a couple tablespoons oil in large skillet over medium high heat.  Place the fillets top side down. Cook for 4-6 minutes a side, depending on the degree of doneness you prefer. I prefer medium well so that normally takes about 5 minutes a side depending on the thickness of the fillet.  

While the fish is cooking pour the used marinade in a small sauce pot.  Whisk in the teaspoon of corn starch.  Bring to a boil and let reduce until the sauce becomes thick.  If it gets too thick just thin out with a tablespoon or two of water.  

Serve the fillets over steamed rice and drizzle the reduced sauce over top. 

Notes:

* If you are using this sauce for chicken you can marinate longer-1 hour to over night.