Teriyaki Salmon with Cucumber Salad
Teriyaki Salmon with Cucumber Salad
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets, skin-on, about 6 ounces each
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil, for cooking
For the Cucumber Salad
- 2 cucumber, thinly sliced
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, sake, granulated sugar, grated ginger, minced garlic, and 1 teaspoon of sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it simmer for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.
⏱️ 10 min
- 2
Prepare the cucumber salad: In a medium bowl, combine the thinly sliced cucumber, rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and salt. Toss gently to coat. Let it sit for at least 10 minutes to allow the flavors to meld. Just before serving, drain any excess liquid.
⏱️ 10 min
- 3
Cook the salmon: Pat the salmon fillets dry with paper towels. Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the hot skillet and sear for 3-4 minutes until the skin is crispy.
⏱️ 5 min•🌡️ 375
- 4
Flip the salmon fillets and brush generously with the prepared teriyaki glaze. Transfer the skillet to a preheated oven at 375°F (190°C).
⏱️ 1 min•🌡️ 375
- 5
Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Baste with more glaze halfway through baking if desired.
⏱️ 10 min•🌡️ 375
- 6
Serve the teriyaki salmon immediately with the cucumber salad. Garnish the salad with toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon with Cucumber Salad
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets, skin-on, about 6 ounces each
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil, for cooking
For the Cucumber Salad
- 2 cucumber, thinly sliced
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, sake, granulated sugar, grated ginger, minced garlic, and 1 teaspoon of sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it simmer for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.
⏱️ 10 min - 2
Prepare the cucumber salad: In a medium bowl, combine the thinly sliced cucumber, rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and salt. Toss gently to coat. Let it sit for at least 10 minutes to allow the flavors to meld. Just before serving, drain any excess liquid.
⏱️ 10 min - 3
Cook the salmon: Pat the salmon fillets dry with paper towels. Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the hot skillet and sear for 3-4 minutes until the skin is crispy.
⏱️ 5 min•🌡️ 375 - 4
Flip the salmon fillets and brush generously with the prepared teriyaki glaze. Transfer the skillet to a preheated oven at 375°F (190°C).
⏱️ 1 min•🌡️ 375 - 5
Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Baste with more glaze halfway through baking if desired.
⏱️ 10 min•🌡️ 375 - 6
Serve the teriyaki salmon immediately with the cucumber salad. Garnish the salad with toasted sesame seeds.
⏱️ 2 min