- 2 6-oz salmon fillets
- 1 tablespoon oil
- White and black sesame seeds for garnishing
Homemade Teriyaki Sauce
- 1 cup water
- 5 tablespoons packed brown sugar
- 1/4 cup soy sauce
- 1-2 tablespoons honey
- 1 large clove of garlic, finely minced
- 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1/4 cup cold water
What To Do
- Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
- In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
- Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out. Once it reaches the desired consistency, remove the saucepan from the heat.
- Heat a pan or skillet over low to medium heat. Add in a bit of oil and sear the salmon fillets skin-side down until the bottom part becomes crispy. Cover the pan or skillet to ensure the fillets are cooked through.
- Once cooked through, remove the fillets from heat, drizzle the teriyaki sauce over them and garnish with sesame seeds. Serve immediately with steamed rice.
Recipe taken and adapted from Rasa Malaysia at https://rasamalaysia.com/salmon-teriyaki/
Teriyaki sauce recipe taken from Taste and Tell Blog at https://www.tasteandtellblog.com/teriyaki-chicken/