Recipe by Kimke
This simple teriyaki dish works great with salmon or other firm fish. This is my husband's speciality dish from the cookbook, Big Bowl. It is incredible. We typically double the sauce. For six weeks, we had this every week! It's to die for!! And very easy!!
Top Review by BeachGirl
The sauce was luscious. I used Chicken breasts instead of salmon; DH and I both loved the flavor. To keep it low-carb, I used Splenda in place of sugar, and sauce was so tasty. A nice balance of flavors!
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 1⁄2 tablespoons sugar
- 2 tablespoons peanut oil
- 8 ounces salmon fillets
- 2 tablespoons chopped ginger
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 2 tablespoons thinly sliced scallions or 2 tablespoons green onions
- 1 small lemon wedge
Directions See How It's Made
- Combine soy sauces and sugar to make teriyaki sauce and set aside.
- Heat the pan or skillet to very hot.
- Add the oil.
- Sear the fish skin side down.
- Turn and sear the other side.
- Add the ginger and saute briefly.
- Add 1/4 cup water and cover the pan.
- Steam for 2-3 minutes, adding more water as necessary.
- Uncover and add the teriyaki sauce and as the sauce reduces to a syrup, turn the fish in it a couple of times.
- When the sauce becomes a glaze, add the wine, scallions, and a squeeze of lemon.
- Turn the fish once to twice more until well done.
- Remove to a serving dish.
- Serve with white rice and Stir Fried Snow Peas with Mushrooms (Recipe #57389).