Teriyaki Glazed Salmon

No ratings yet

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.

Course: Dinner, Lunch, Main

Keyword: Baked Salmon, Teriyaki, Teriyaki Glazed Salmon

Servings:

Author: Karina

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

Combine Soy Sauce, Sake, Mirin, brown sugar, vinegar and garlic powder together in a bowl. Mix until sugar has dissolved. Pour half of the marinade into a small saucepan and set aside.
Rinse and pat dry salmon with a a paper towel. Place the salmon fillets into the bowl with the teriyaki glaze and allow to coat for 2 minutes each side.
Heat oil in a nonstick pan/skillet over medium-high heat. Fry two salmon fillets at a time, and any remaining glaze from the bowl. Fry for 3-4 minutes each side until cooked to your liking.
Bring the glaze in the saucepan to the boil over high heat. Lower heat and gently simmer while string occasionally, until glaze reduces and thickens. (Add a little extra warm water only if needed).
Serve salmon over steamed vegetables and pour teriyaki glaze over the top.

Notes

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

Nutrition