Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! Serve with rice and veggies to make it a meal!
Prep time 10 minutes
Cook time 10 minutes
Serves 4
NOTE: Prep time does not include marinating time
• 1 tablespoon Pure Bea 1cal Spray Sunflower Oil
• 4 salmon filets, skinless
• 1 clove garlic, minced
• ½ teaspoon ginger, minced
• ¼ cup low sodium soy sauce, It is important to use low sodium (regular makes the sauce too salty)
• ⅛ cup water
• 2-3 tablespoons brown sugar, depending on how sweet you like it
• 1 tablespoon rice wine vinegar
• 1 teaspoon Pure Bea Sunflower Oil
• 1 teaspoon cornflour
• 1 tablespoon water
• sesame seeds for garnish, if desired
1. Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and Pure Bea Sunflower Oil to a medium bowl.
2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.
3. Spray large skillet with Pure Bea 1cal Spray Sunflower Oil & heat. Add salmon filets making sure not to overcrowd pan. Cook 3-4 minutes on each side.
4. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornflour and water to a small bowl and whisk to combine. Slowly whisk in the cornflour mixture to the marinade and simmer until thickened.
5. Serve immediately with the teriyaki sauce drizzled on top as well as sesame seeds for garnish, if desired.
