1 lb. salmon filet
¼ cup soy sauce
2 tbsp. water
½ tbsp. toasted sesame oil
1 inch fresh ginger, minced
2 tbsp. brown sugar
2 tbsp. rice wine
1 tsp corn starch
¼ cup mayonnaise
2 tbsp. sriracha hot sauce (found in oriental section of most grocery stores)
- Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch.
- Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
- Heat a large, well-oiled skilled over medium/high heat. It’s a good idea to use a non-stick surface (Teflon or well-seasoned cast iron). The teriyaki sauce becomes thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side.
- In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top.
Source: Budget Bytes. Recipe article written by Katie Hayes and originally published in the November 2013 issue of Validity.