Salmon coated in a perfectly balanced sweet and tangy teriyaki sauce is the perfect easy, quick and REALLY tasty dinner. Serve it over rice or make a rice bowl -- layer rice, the salmon and your favorite roasted vegetables (broccoli would be delicious!).
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons mirin (Japanese sweet rice wine)
- 3 tablespoons sake
- 2 tablespoons honey
- 1 pound fresh salmon fillet
- 2 teaspoons grapeseed oil
Combine the soy sauce, mirin, sake, and honey in a resealable bag.
Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove salmon, reserving the marinade.
Heat a frying pan or sauté pan over medium-high heat.
When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade.
Cover and cook for 4 to 5 minutes, until cooked through.