Teriyaki Salmon Recipe

Instructions

1. 01

   In a small bowl, combine the marinade ingredients: 3 tbsp light soy sauce, 3 tbsp rice vinegar, 3 tbsp sake, and 5 tsp dark brown sugar. Whisk together until the sugar dissolves.

2. 02

   Place the 2 6 oz sockeye salmon filets in a food storage container and pour in the marinade. Make sure the marinade coats all the fish. Marinade for 30 minutes on the counter with the lid closed. Flip the salmon halfway into marinating.

3. 03

   While the fish is marinating, make the glaze by adding all the ingredients in a saute pan: 2 tbsp light soy sauce, 2 tbsp rice vinegar, 2 tbsp sake, 3 tsp dark brown sugar, and 2 cloves garlic. Turn on the heat to medium and mix for 5-6 minutes or until the sauce becomes thick like maple syrup and a dark brown color. Remove from the heat and set aside.

4. 04

   After marinating, preheat the oven to 350°F.

5. 05

   Place the fish, skin-side down on a lined sheet pan. Bake for 8 minutes or until the internal temperature reaches 120°F.

6. 06

   Pour the glaze over the salmon and broil the salmon for 1-2 minutes on the top rack of the oven.

7. 07

   When the internal temperature reaches 135°F, remove the salmon from the heat and let rest for 1-2 minutes. The residual heat should finish cooking the salmon, however, you can broil until it reaches 145°F if you prefer.

8. 08

   Serve.