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Jim Coleman Recipes

Teriyake Glazed Salmon

For this recipe you will need:

1/4 Japanese Soy Sauce
1/4 cup Mirin
1/4 cup Saki
1 tbsp. Sugar
1/4 tsp. Dried Ginger
4 6 - 8oz. Salmon Fillets, skin on
1 1/2 tbsp. Vegetable oil

To prepare this recipe:

In a sauce pot over medium high heat, add the soy sauce, mirin, saki and ginger. Reduce by half. In a large non stick oven proof saute pan over medium high heat, heat the oil and place the salmon, skin side down and sear until crispy. Press the fillets down so skin gets crispy. After 4 minutes, brush on the glaze and place in a preheated 325 degree oven for approximately another 4 minutes or until fish is done.

©2005 WHYY