A flavorful dinner doesn’t have to be complicated or require tons of time. Here is a teriyaki salmon that can be made in moments.
Even when I am busy, I refuse to let go of cooking dinner. I refuse to let go of making sauces.
That’s how we get to this three ingredient homemade teriyaki sauce. Simple, quick, and better than the store bought version, it acts as a wonderful glaze for salmon, but would be just as good on chicken or pork.
What sauces are you cooking at home?
For the sauce:
- ½ cup sake
- ¼ cup mirin sweet Japanese rice wine
- ¼ cup reduced sodium soy sauce
For the fish:
- 1 tablespoon canola oil
- 1 pound wild caught salmon skin on, cut into 4 pieces
- Kosher salt
- In a small bowl, combine sake, mirin, and soy sauce. Stir to combine.
- Heat canola oil in a large skillet over medium heat. Season salmon with salt, then place skin side down in hot pan and cook for 3-4 minutes. Carefully flip salmon and cook on additional side for about 1 minute. Transfer to plate.
- Wipe out any fat from pan, then pour in sauce. Bring to a boil and cook until reduced significantly, about 4-5 minutes. Add salmon, skin side up, back into pan. Cook for an additional 2-3 minutes, spooning sauce over the fish, until salmon is cooked through and sauce has thickened and becomes syrupy.
Vicky Cassidy can usually be found in her Madison, WI kitchen with cumin or paprika in her hair and olive oil smudges on her camera. She is a self-taught cook and the occasional baker, and she loves oversharing stories about her kitchen and life on Things I Made Today.