Pan Seared Teriyaki Salmon
Sweet teriyaki sauce made from mirin and soy sauce glazes over tender, juicy pieces of pan-seared salmon.
Servings 4 people
Ingredients
- 4 4-6 oz Salmon filets
- 1/3 cup Mirin
- 1 tbsp Regular Soy sauce
- 1 tbsp Dark mushroom soy sauce
- 1 tbsp Distilled white vinegar
- Salt + Pepper to taste
- 1 tbsp Olive oil
- 2 large cloves garlic, minced
- Sliced green onions for garnish
Instructions
- Slice salmon into individual portions, about 4-6 ounces each filet and season with salt and pepper.
- In a skillet, add olive oil and heat on medium-high and sear salmon flesh side down for 3 minutes until a brown crust forms.
- Flip the salmon and cook for another minute on the skin side.
- Remove from the pan and turn the heat to medium.
- Add garlic, mirin, soy sauce, vinegar, dark soy sauce, and mix.
- Allow sauce to simmer and reduce for one minute on medium heat, then add back the salmon skin side down to the pan.
- Spoon the teriyaki sauce over the salmon and cook for another 2 minutes or until desired salmon temperature is achieved. Salmon is done at 145 degrees.
- Remove the salmon from skillet and plate, spoon over more sauce on the salmon and garnish with sliced green onions.