Teriyaki Salmon with Cucumber Salad
Teriyaki Salmon with Cucumber Salad
Ingredients
For the Teriyaki Salmon
- 4 pieces Salmon fillets, skin-on, about 6 oz each
- 1/2 cup Soy sauce, low sodium
- 1/4 cup Mirin
- 1/4 cup Sake
- 2 tbsp Brown sugar, packed
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Sesame oil
For the Cucumber Salad
- 1 English cucumber, thinly sliced
- 3 tbsp Rice vinegar
- 1 tsp Sugar
- 1/4 tsp Salt
- 1/4 tsp Red pepper flakes, optional
Garnish
- 1 tbsp Sesame seeds, toasted
- 2 stalks Green onions, sliced
Instructions
- 1
Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it thicken slightly for about 5 minutes. Remove from heat and set aside.
⏱️ 7 min
- 2
Marinate the salmon: Place the salmon fillets in a shallow dish. Pour about half of the prepared teriyaki sauce over the salmon, ensuring both sides are coated. Reserve the remaining sauce for basting. Let the salmon marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 3
Cook the salmon: Preheat a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add the marinated salmon fillets, skin-side down first. Cook for 4-6 minutes until the skin is crispy. Flip the salmon and cook for another 3-5 minutes, basting occasionally with the reserved teriyaki sauce, until cooked through and flaky. The internal temperature should reach 145°F.
⏱️ 10 min•🌡️ 145°F
- 4
Prepare the cucumber salad: While the salmon cooks, in a medium bowl, whisk together rice vinegar, sugar, salt, and optional red pepper flakes until the sugar and salt dissolve. Add the thinly sliced English cucumber and toss to coat. Let it sit for a few minutes to allow the flavors to meld.
⏱️ 5 min
- 5
Serve: Divide the teriyaki salmon among 4 plates. Serve with a generous portion of the cucumber salad on the side. Garnish the salmon with toasted sesame seeds and sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon with Cucumber Salad
Ingredients
For the Teriyaki Salmon
- 4 pieces Salmon fillets, skin-on, about 6 oz each
- 1/2 cup Soy sauce, low sodium
- 1/4 cup Mirin
- 1/4 cup Sake
- 2 tbsp Brown sugar, packed
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Sesame oil
For the Cucumber Salad
- 1 English cucumber, thinly sliced
- 3 tbsp Rice vinegar
- 1 tsp Sugar
- 1/4 tsp Salt
- 1/4 tsp Red pepper flakes, optional
Garnish
- 1 tbsp Sesame seeds, toasted
- 2 stalks Green onions, sliced
Instructions
- 1
Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it thicken slightly for about 5 minutes. Remove from heat and set aside.
⏱️ 7 min - 2
Marinate the salmon: Place the salmon fillets in a shallow dish. Pour about half of the prepared teriyaki sauce over the salmon, ensuring both sides are coated. Reserve the remaining sauce for basting. Let the salmon marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 3
Cook the salmon: Preheat a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add the marinated salmon fillets, skin-side down first. Cook for 4-6 minutes until the skin is crispy. Flip the salmon and cook for another 3-5 minutes, basting occasionally with the reserved teriyaki sauce, until cooked through and flaky. The internal temperature should reach 145°F.
⏱️ 10 min•🌡️ 145°F - 4
Prepare the cucumber salad: While the salmon cooks, in a medium bowl, whisk together rice vinegar, sugar, salt, and optional red pepper flakes until the sugar and salt dissolve. Add the thinly sliced English cucumber and toss to coat. Let it sit for a few minutes to allow the flavors to meld.
⏱️ 5 min - 5
Serve: Divide the teriyaki salmon among 4 plates. Serve with a generous portion of the cucumber salad on the side. Garnish the salmon with toasted sesame seeds and sliced green onions.
⏱️ 3 min