Teriyaki Salmon
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Teriyaki Salmon
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Yield: 1 lb salmon fillets
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Ingredients
- ¼ c + 2 Tb soy sauce
- ¼ c cooking sherry*
- 3 Tbsp molasses
- 1 Tbsp honey
- 1 Tbsp white vinegar
- 1 tsp ground ginger
- 1 tsp cornstarch
- 1 lb salmon fillet, skinned and cut into serving-sized pieces
Instructions
- Mix the soy sauce, cooking sherry, molasses, honey, white vinegar, and ginger together in a 9" skillet with high sides. Heat the mixture over medium-high heat, 1-2 min, until it begins to simmer. Reduce the heat to medium.
- In a small bowl, mix the cornstarch with 1 Tbsp water, until smooth. Pour the cornstarch into the skillet and mix until combined.
- Add the salmon fillets to the sauce. Spoon some of the sauce over the filets, then cover the pan. Cook the fish over medium to medium-low heat until the fish is flaky, 4-6 min (depending on the thickness of the filet).
- Serve the salmon with rice and steamed vegetables.
Notes
- *Although these do add a different flavor, in a pinch it is acceptable to use Madeira or Marsala wine instead of Sherry.
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