Japanese · Lunch or dinner

Salmon Teriyaki

Name: Salmon Teriyaki
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1¼ lb skin-on salmon fillets, patted dry, 4 portions; ¼ cup soy sauce; ¼ cup mirin; 1 tbsp rice vinegar; 2 tbsp sugar; 2 tsp fresh ginger, grated; 1 garlic cloves, grated; 1 tbsp neutral oil; 1½ cups white rice, rinsed; 2 scallions, thinly sliced; 1 tsp toasted sesame seeds, toasted; ½ tsp kosher salt

Crisp-skin salmon, soy-mirin glaze, rice and sesame.

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Prep: 10 min
Cook: 15 min
Makes: 4 servings
Skill: Beginner
Heat: Mild, adjustable

Pescatarian Halal Contains soy Contains gluten Contains sesame Contains fish

Maui says

Pour the glaze AROUND the salmon, not on top. Direct-on-the-skin sauce instantly steams off the crisp you just spent 5 minutes building.

Ingredients

Everything below makes 4 servings.

1¼ lbskin-on salmon filletspatted dry, 4 portions
¼ cupsoy sauce
¼ cupmirin
1 tbsprice vinegar
2 tbspsugar
2 tspfresh gingergrated
1garlic clovesgrated
1 tbspneutral oil
1½ cupswhite ricerinsed
2scallionsthinly sliced
1 tsptoasted sesame seedstoasted
½ tspkosher salt

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

560calories
36gprotein
54gcarbs
20gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start

Start rice (1.5 cups and 2 cups water, 18 min covered).
Pat salmon dry with paper towel - bone dry skin = crisp skin.
Whisk soy sauce, mirin, rice vinegar, sugar, ginger, garlic in a small bowl.
Slice scallions.

Sear skin

Heat oil in nonstick skillet over medium-high. Season salmon with salt. Lay fillets skin-down and PRESS gently with the spatula for 10 seconds to prevent curling. Sear undisturbed 4-5 min until skin is crisp and salmon is cooked 2/3 up the side.

4 min · hands on

Flip and glaze

Flip salmon. Pour glaze around (not on) the fillets. Cook 1-2 min as glaze bubbles and thickens, basting the salmon with a spoon for the last 30 seconds.

2 min · hands on

Bowl

Scoop rice into bowls, top with salmon (skin up to stay crisp), spoon glaze over. Finish with scallions and toasted sesame seeds.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of salmon fillets Trout fillets

Trout cooks slightly faster - 3 min skin-side, 1 min flesh-side. Saves about 1 minutes.

Instead of salmon fillets Extra-firm tofu

Press tofu 10 min, slab into 1/2-inch planks, sear 4 min/side. Adds about 2 minutes.

Instead of steamed white rice Brown rice

Start brown rice ~40 min before - it's the longest pole. Adds about 20 minutes.

Instead of steamed white rice Cauliflower rice

Saute frozen cauliflower rice 5 min while salmon cooks. Saves about 10 minutes.

What keeps

Salmon is at its best the day it's cooked - skin loses its crackle in the fridge. Cook fresh; if you need to prep ahead, mix the glaze and rinse rice up to a day in advance.

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