dinner · dairy-free
Skillet salmon teriyaki
Salmon fillets are crisped in a skillet and glazed with a quick teriyaki-style sauce of soy, mirin and fresh ginger, served next to steamed broccoli.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Steam the broccoli for about 5 minutes, until it is bright green and just tender. Grate the ginger and stir it into the soy sauce, mirin, brown sugar and 2 tablespoons of water.
-
2
Dry the salmon well. Warm the oil in a skillet over medium heat and cook the fillets skin side down for about 4 minutes, until the skin lifts easily from the pan.
-
3
Turn the fish over, reduce the heat, and pour in the sauce. Simmer gently, spooning the sauce over the salmon, until the thickest part reaches 63°C (145°F). Add a splash of water if the glaze reduces too fast.
-
4
Serve the salmon with the broccoli and pour the rest of the glaze over the fish.
