Easy Teriyaki Salmon Recipe
- 4 salmon fillets with skin on (about 6 ounces each), pin bones removed
- Kosher salt, to taste
- Pepper, to taste
- 1/3 cup packed light brown sugar
- 1/3 cup soy sauce
- 1 teaspoon grated, peeled fresh ginger root
- Thinly sliced green onions
- Cooked rice
- Lightly sprinkle salmon fillets with salt and pepper. Keep in mind that teriyaki sauce is also salty.
- In a large skillet over medium heat, combine sugar, soy sauce, and ginger. Bring to simmer and stir until sugar melts.
- Carefully lay salmon in pan, skin side up. Cook 3 minutes.
- Flip salmon over and continue cooking an additional 2 to 5 minutes or until centers of fillets are opaque. As fish cooks, tilt pan and gently spoon accumulated sauce over tops, continually basting fish.
- If skillet is oven-proof and further browning is desired, broil in a preheated oven for a minute or two. To thicken sauce, remove salmon from skillet and boil sauce until desired consistency.
- Garnish with sliced green onions and serve with hot rice.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 12 g
Saturated Fat: 1.5 g
Cholesterol: 110 mg
Sodium: 610 mg
Carbohydrates: 1 g
Fiber: 2 g
Sugar: 17 g
Protein: 37 g
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