Teriyaki Salmon with Sriracha Mayo
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
31335 kcal
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Course
Main Course
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Cuisine
Asian, International
Teriyaki Salmon with Sriracha Mayo
Description
This recipe begins by preparing a flavorful teriyaki marinade combining soy sauce, water, toasted sesame oil, grated fresh ginger, minced garlic, brown sugar, rice wine, and cornstarch to thicken. Salmon is cut into equal portions and marinated for at least 30 minutes to absorb the flavors and tenderize the flesh.
The marinated salmon is cooked in a well-oiled, non-stick skillet over medium-high heat, searing each side for 2-3 minutes to develop a sticky, caramelized teriyaki glaze without overcooking the fish. The tofu-like texture of salmon pairs well with the thick, glossy sauce coating it.
A simple sriracha mayo is made by mixing mayonnaise with sriracha hot sauce, providing a creamy, spicy accompaniment that contrasts the sweet glaze of the fish. This combination offers depth of flavor and a balance of sweet, heat, and richness.
Serve the salmon with a dollop of sriracha mayo to enhance its flavors. This dish is ideal for an elegant yet straightforward seafood entrée, highlighting fresh salmon enhanced by Asian-inspired seasonings.
Ingredients
- 1 lb. salmon filet $11.49
- 1/4 cup soy sauce $0.24
- 2 Tbsp. water $0.00
- 1/2 Tbsp. sesame oil $0.28, toasted
- 1 inch ginger $0.13, fresh
- 1/2 tsp garlic $0.04, minced
- 2 Tbsp. brown sugar $0.06
- 2 Tbsp. rice wine $0.27
- 1 tsp cornstarch $0.02
- 1/4 cup mayonnaise $0.42
- 2 Tbsp. sriracha hot sauce $0.24
Instructions
- Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).
- Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
- Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.
- In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 31335 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 313.35kcal | 16% |
| Carbohydrates | 11.68g | 4% |
| Protein | 24.88g | 50% |
| Fat | 17.23g | 27% |
| Sodium | 1260.85mg | 53% |
| Fiber | 0.48g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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