Salmon Teriyaki
Ingredients:
- 500 grams Salmon (skin on)
- 5 tablespoons LIGHT Soy Sauce
- 3 tablespoons Apple Cider Vinegar
- 4 tablespoons Honey
- 1 teaspoon Sesame oil
- 3 cloves Grated Garlic
- Small thumb Grated Ginger
- 1 teaspoon Salt
- 1 teaspoon Fresh Black Pepper
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Calories (per serving): Approximately 300-350 calories
Instructions:
- In a bowl, combine the light soy sauce, apple cider vinegar, honey, sesame oil, grated garlic, grated ginger, salt, and fresh black pepper.
- Stir well to make the teriyaki sauce.
- Place the salmon fillets in a shallow dish or ziplock bag.
- Pour half of the teriyaki sauce over the salmon, making sure to coat all sides.
- Reserve the remaining sauce for later.
- Marinate the salmon in the refrigerator for at least 30 minutes, or up to overnight for a more intense flavor.
- Preheat the grill or a non-stick skillet over medium-high heat.
- If using a grill, lightly oil the grates.
- Place the salmon fillets, skin side down, on the grill and cook for about 4-5 minutes.
- Carefully flip the fillets and continue cooking for another 4-5 minutes until the salmon is cooked through and easily flakes with a fork.
- If using a skillet, heat a small amount of oil over medium-high heat.
- Place the salmon fillets, skin side down, in the skillet and cook for about 4-5 minutes.
- Flip the fillets and cook for another 4-5 minutes until the salmon is cooked through and easily flakes with a fork.
- While the salmon is cooking, heat the reserved teriyaki sauce in a small saucepan over medium heat until it thickens slightly.
- Once the salmon is cooked, remove it from the grill or skillet. Drizzle the thickened teriyaki sauce over the cooked salmon.
- Serve the Salmon Teriyaki hot with steamed rice or your choice of side dishes.
- Enjoy your flavorful Salmon Teriyaki!
Please note that the preparation and cooking time may vary slightly depending on the thickness of the salmon fillets.