Salmon-Honey Teriyaki


  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons mirin (Japanese sweet rice wine)
  • 3 tablespoons sake
  • 2 tablespoons honey
  • 4 (4 ounces each) skinless salmon fillets
  • 2 teaspoons cooking oil


  • mix the soy, mirin, sake, and honey during a resealable bag. Add the salmon and blend to coat. Refrigerate for one hour or up to eight hours.
  • take away the salmon, reserving the marinade. Heat a skillet or sauté pan over medium-high heat. When hot, swirl within the oil. Sear salmon, a pair of minutes per aspect.
  • flip heat to low and pour within the reserved marinade. Spoon the preparation glaze over the highest of the salmon fillets till you've got a sticky, shiny glaze coating the fish, another one to a pair of minutes; the glaze can bubble and thicken within the pan whereas you are spooning it over the salmon.
  • Use a fish spatula to rigorously elevate the salmon out of the pan and onto a serving plate.


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