Salmon Teriyaki

Who doesn’t love teriyaki sauce? Its so versatile, you can make it with tofu, chicken, fish, shrimps etc.. basically it goes well with everything. You can make the sauce in advance and keep it in the fridge for up to a month. It taste a lot better than the store bought teriyaki sauce.

Salmon Teriyaki Recipe

By November 13, 2013



    Mix the cornstarch and water in a small bowl and set aside.

    Place all of the ingredients except the salmon fillets in a saucepan and bring to a boil. Reduce heat to medium low and simmer for 5-10 minutes and then add the cornstarch. Continue to simmer for another 2-3 minutes until sauce has thicken. Set aside.

    Pan fry the salmon skin side down first. Fry for about 5 minutes on each side depending on the thickness of the fillets. Place on a plate and serve with teriyaki sauce.


    4 Responses to Salmon Teriyaki

    1. Chris Caldwell @ World Cup of Food

      Is that really all there is to teriyaki sauce? I would much rather keep the five ingredients on hand that are also useful for other things than keep a bottle of store-bought teriyaki sauce in the fridge.

      Also, I like that you’re not loading your sauce up with sugar. The over-sweetness is the part of teriyaki I like least.

    2. Sarah

      Ooo! This looks awesome – I’m gonna try it with gluten-free tamari sauce to see how it turns out (I’ve missed teriyaki sauce:)

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