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Teriyaki Salmon

Yield: 1 lb salmon fillets

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 3 people
Course: Dinner
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. In a small bowl, mix the cornstarch with 1 Tbsp water, until smooth. Pour the cornstarch into the skillet and mix until combined.
  3. 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).
  4. 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.