Salmon Teriyaki
Just three ingredients; one of the simplest recipes in existence. This is essentially identical to the chicken teriyaki recipe. Except salmon generally cooks much faster and has less leeway for mistake, so be extra careful not to overcook it. There's lots of room for extension, and again this makes for a wonderful weeknight dinner.
Active Time: 10 min
Total Time: 10 min
Ingredients
> salmon (1 lb)
> honey (1/6 cup)
> soy sauce (1/4 cup)
Instructions
1. In a ripping-hot pan with a little bit of oil, sear both sides of the salmon for a minute or two total. Adjust your approach depending on how thick your salmon is. My filet was relatively thin, so I definitely needed as high of heat as possible. For thicker cuts lower heat is more appropriate.
2. Turn the heat down to medium and add the honey and soy sauce. Stir gently and flip once or twice as the sauce reduces and thickens into a glaze.
3. Serve on a plate and top with any leftover glaze.
Notes/Tips:
> Salmon filets with skin on are especially appropriate for this because the skin provides a bit of protection against overcooking, in case you need to heat it a bit longer to thicken the sauce.
> Be somewhat sparing with the amount of oil you use to sear the salmon. Only use as much as you need. Too much oil will turn the glaze into more of a greasy sauce.
> There are many ways you can elevate this dish! Scallions, ginger, garlic, sesame oil, lemon juice/zest, other types of sugar, maybe some corn starch to thicken; these would all be lovely additions.