Salmon Teriyaki
photo by Jan in Lanark
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs salmon fillets, skin removed
- 1⁄3 cup cornstarch
- 1⁄4 cup olive oil
- 1 dash sesame oil
-
Marinade
- 1⁄2 cup light soya sauce
- 1⁄3 cup dry sherry
- 1⁄4 cup packed brown sugar
- 1 tablespoon liquid honey
- 1 tablespoon lemon juice
- 1 teaspoon grated gingerroot
- 2 garlic cloves, minced
- 1 green onion, minced
directions
- Cut salmon into 2 inch wide pieces. Place in a large shallow glass dish.
- Combine teriyaki marinade and pour over fish. Cover with plastic wrap and refrigerate for up to four hours.
- Place cornstarch in a shallow dish. Drain salmon, reserving marinade; pat dry.
- Dredge salmon with cornstarch, shaking off excess.
- In large heavy skillet, heat olive and sesame oils over medium heat; cook salmon, turning once, for 5 minutes per half inch thickness or until fish flaked easily with a fork. Remove to warm serving platter.
- Drain fat from skillet. Increase heat to high and add reserved marinade. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Pour into sauceboat and serve with salmon.
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