I have always loved salmon teriyaki, but whenever I tried to recreate it home, it never quite turned out how I wanted it to taste. Sometimes it was too sweet, other times too thick from adding cornstarch in the sauce. When I came across a recipe written by Tieghan over at Half Baked Harvest, I thought the ingredients were so simple it might just work! Results: It turned out so deliciously amazing! Crispy caramelized teriyaki salmon with all its flavourful glory!
Recipe inspired from: https://www.halfbakedharvest.com/caramelized-teriyaki-salmon-sesame-toasted-buckwheat/
– 2 salmon fillets, skin on (little less than 1 pound total)
– ¼ cup rice vinegar
– 1/3 cup soy sauce
– 1 tbsp sesame oil
– 3 tsp brown sugar, separated
– oyster mushrooms, in pieces
– 1 tbsp canola oil
– edamame, boiled from frozen
– green onions, green part cut diagonally
– sesame seeds
1. Sautee mushrooms: Heat canola oil in large frying pan over medium-high heat, and add the mushrooms.
2. Sautee them until golden and cooked through. Place the sautéed mushrooms in a plate and set aside.
3. Heat sesame oil in the same pan over medium-high heat.
4. Place the salmon fillets skin side down in the pan. Immediately spread 1 tsp of brown sugar on top of each fillet and let them sear.
5. Let the skins get browned and crispy, then flip the salmon over carefully to sear and caramelize on the other side. Lower the heat to cook through!
6. Remove salmon from pan, set aside on plate.
7. Using the same pan, wipe off excess oil or burnt pieces using paper towel.
8. Pour soy sauce, rice vinegar and remaining 1 tsp of brown sugar in the pan. Let this sauce simmer over medium heat for about 5 minutes until nice and thickened.
9. Place salmon fillets back in the pan to keep cooking in the sauce (flip the salmon over to get it well coated and infused with the sauce).
10. Serve salmon teriyaki with sautéed oyster mushrooms, edamame beans, sesame seeds, green onions and more sauce on top! Enjoy this delicious healthy meal full of flavour!