Teriyaki Salmon

• active time: 15 minutes
• total time: 25 minutes

Ingredients

1/4 cup soy sauce

4 tbsp rice vinegar

2 tbsp hoisin sauce

2 tbsp honey

1 tsp sesame oil

2 garlic cloves

1/2 tsp Chili flakes

2-3 Salmon portions

Green onions

Sesame seeds

Seaweed sheets

Steamed broccoli

Jasmine rice

Directions

Make the teriyaki marinade by combining soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, minced garlic and chilli flakes.

Add 3-4 tbsp of the teriyaki mixture over the salmon and let this marinate for at least 10-15 minutes.

Heat up a large shallow pan on medium high heat and add in 2-3 tbsp oil. Once the oil is hot, place the salmon in the pan cooking the skin side first and reduce the heat to medium. Cook for about 3-5 minutes per side depending on the thickness of the salmon or until it reaches an internal temperature of at least 145°F. Optionally season the the top of the salmon with black pepper.

Simmer the reaming teriyaki sauce in a small pan on medium heat for 1-3 minutes. Do not aggressively boil or cook on a high heat as doing so will burn the sauce.

Pour the simmered teriyaki sauce over the cooked salmon and garnish with green onion and sesame seeds. Serve over jasmine rice with a side of steamed broccoli, seaweed sheets and optionally a drizzle of kelpie mayo.

Notes

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