Fakeout Kitchen

Teriyaki Salmon

A delicate salmon fillet glazed in a rich, savory-sweet sauce that melts in your mouth.

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Ingredients

  • 2 salmon fillets (6 oz each)
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 2 stalks green onions, sliced
  • 1 tsp vegetable oil

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • soy sauce → Coconut Aminos or Organic Tamari — Commercial soy sauce often contains GMO soybeans and wheat; Coconut Aminos provides a cleaner, lower-sodium alternative.
  • brown sugar → Coconut Sugar — Brown sugar is still a refined sweetener; coconut sugar is a minimally processed whole-food alternative with a lower glycemic index.
  • vegetable oil → Avocado Oil — Most commercial vegetable oils are highly processed seed oils; avocado oil is a clean fat source with a high smoke point perfect for searing fish.

Instructions

  1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil to create the teriyaki glaze.
  2. Pat the salmon fillets dry with paper towels and season lightly with a pinch of salt.
  3. Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium-high heat.
  4. Place the salmon in the skillet (skin side down if applicable) and sear for 4 to 5 minutes until the skin is crisp.
  5. Flip the fillets carefully and pour half of the prepared glaze into the pan.
  6. Simmer for 3 minutes, spooning the sauce over the fish as it reduces and thickens.
  7. Pour the remaining glaze over the salmon during the final minute of cooking.
  8. Remove from heat and garnish with sliced green onions before serving.

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