This was on the menu for last night’s dinner delivery. I had tried making teriyaki sauce maybe once or twice before, but I wasn’t too impressed with it. This sauce though, came out entirely different. It was absolutely delicious. And I don’t know what it was, the sauce, the way of preparing the salmon, or just sheer magic, but this was one of the softest, most tender salmon dishes I’ve ever had. The flavor combination was so smooth and the salmon so light, it almost melted right on your tongue. I’m not trying to flatter myself, who knows – maybe it was just a superb piece of salmon (fresh Norwegian salmon is what I bought) – but whatever it was, I loved this dish. It’s also not hard to make and is ready in the time it takes you to cook the rice side dish.
Recipe adapted from A Sweet Pea Chef
A simple salmon recipe that takes less than 30 minutes start to finish.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1-1 1/2 pounds salmon fillet
- salt, pepper, to taste
- 3 green onions, sliced on the diagonal
- 1/3 cup low sodium soy sauce
- 1/4 cup sugar
- 1 tablespoon light brown sugar
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 1/3 cup water
- 1 tablespoons cornstarch
- Preheat oven to 350 degrees F. In a saucepan combine soy sauce, sugars, garlic, and ginger over medium-low heat. Mix cornstarch and water in a separate bowl and then add to the saucepan. Heat sauce 4-5 minutes, or until it reaches a desired consistency.
- Rinse and pat salmon dry with paper towels and add salt and pepper to taste. In a heavy bottomed skillet heat olive oil over medium-high heat and when hot add salmon (skin side up). Cook for 3 minutes.
- Place salmon (skin side down) on a lightly greased baking sheet and spread most of the sauce mixture on top (on the side that is now lightly browned). Bake in the oven for 10 minutes, or until salmon is cooked through.
- Spread remaining sauce on top, sprinkle with sesame seeds and green onions, and serve with rice.