Teriyaki Glazed Salmon

4 from 1 vote

Perfectly seared and panfried salmon cooked in a teriyaki sauce, and served with steamed zucchini ribbons and broccoli. The ultimate healthy, low carb meal full of everything 'good-for-you,' meal in minutes! No marinading needed.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Main

Cuisine: Worldwide

Keyword: Baked Salmon, Teriyaki, Teriyaki Glazed Salmon

Servings:

Author: Karina Carrel

Ingredients

1/4 cup Soy Sauce
1/4 cup cooking Sake
2 tablespoons Mirin optional, adds great flavour
3 tablespoons brown sugar
1 tablespoon Japanese rice wine vinegar or apple cider vinegar as a substitute
1/2 teaspoon garlic powder
4 fillets skinless atlantic salmon
1 tablespoon sesame peanut or canola oil
1 stem shallot/green onion sliced to garnish
2 cups broccoli florets lightly steamed
1 large zucchini/courgette ribbons (use a vegetable peeler to do this), lightly steamed

US - Metric

Instructions

In a bowl, whisk together the soy sauce, sake, mirin, brown sugar, vinegar, and garlic powder until the sugar is fully dissolved. This will be your base for both the marinade and glaze.
Pour half of the marinade into a small saucepan and set it aside for later. Place the salmon fillets into the remaining marinade and coat them well on both sides. Let them sit for about 2 minutes per side to soak up the flavor.
Heat a bit of oil in a nonstick skillet over medium-high heat. Add the marinated salmon fillets along with any leftover marinade from the bowl. Cook for 3 to 4 minutes per side, or until golden and cooked to your liking. Transfer the fillets to a plate and keep warm.
While the salmon rests, bring the reserved sauce in the saucepan to a boil. Lower the heat and simmer, stirring occasionally, until the glaze thickens to a syrupy consistency.
Plate the salmon over steamed vegetables or rice. Drizzle the thickened teriyaki glaze over the top and garnish with chopped green onions for a fresh, vibrant finish.

Notes

Remember: the fat content is mainly good fats from the Salmon. Don't let it scare you!

Nutrition