Pan-Seared Teriyaki Salmon

Name: Pan-Seared Teriyaki Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 2 pound salmon fillets (skin on or off); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon vegetable oil; 0.5 cup low-sodium soy sauce; 0.25 cup mirin (sweet rice wine); 2 tablespoon brown sugar; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 pound fresh green beans (trimmed); 2 cup jasmine rice (uncooked); 2 tablespoon sesame seeds (for garnish)

Flaky salmon fillets pan-seared to perfection and coated in a savory, slightly sweet teriyaki glaze, served alongside steamed green beans and jasmine rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Japanese
Difficulty: Easy
Cost: $4.19/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Pescatarian

Ingredients

2 pound salmon fillets (skin on or off)
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon vegetable oil
0.5 cup low-sodium soy sauce
0.25 cup mirin (sweet rice wine)
2 tablespoon brown sugar
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 pound fresh green beans (trimmed)
2 cup jasmine rice (uncooked)
2 tablespoon sesame seeds (for garnish)

Instructions

Prepare the 2 cups of jasmine rice according to package directions, or in a rice cooker, while preparing the salmon.
Pat the 2 pounds of salmon fillets dry with paper towels and season both sides with salt and black pepper.
In a small bowl, whisk together the 1/2 cup of low-sodium soy sauce, 1/4 cup of mirin, 2 tablespoons of brown sugar, 1 tablespoon of grated fresh ginger, and 2 cloves of minced garlic to create the teriyaki glaze.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down (if applicable). Sear for 4-5 minutes until skin is crispy.
Flip the salmon and pour half of the teriyaki glaze over the fillets. Continue to cook for another 4-6 minutes, basting occasionally with the glaze, until the salmon is cooked through and flaky. Remove from skillet and set aside.
In the same skillet (or a separate pot with a steamer basket), steam the 1 pound of green beans until tender-crisp, about 5-7 minutes. If using the same skillet, you can add a splash of water and cover to steam, or microwave them.
Serve the pan-seared teriyaki salmon with the cooked jasmine rice and steamed green beans. Drizzle with remaining teriyaki glaze (warmed) and sprinkle with 2 tablespoons of sesame seeds, if desired.

Notes

Leftover salmon and rice can be enjoyed cold for lunch the next day.

Nutrition (per serving)

Calories: 490
Protein: 33.5 g
Carbohydrates: 44.8 g
Fat: 19.5 g
Fiber: 3.2 g
Sodium: 780 mg
Saturated Fat: 3.8 g
Sugar: 9.8 g
Cholesterol: 75 mg