Poached Teriyaki Salmon Recipe
Teriyaki is a perfect sauce for salmon.
Servings 2
Calories 415kcal
Ingredients
- 2 6 oz each skinless salmon fillets
- 6 cups water enough water to submerge salmon
- 1 teaspoon Kosher salt
Teriyaki Sauce
- 4 tablespoons soy sauce
- 4 tablespoons water
- 1 ½ tablespoons honey
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1 tablespoon ginger peeled and minced
- 1 tablespoon lemon juice
- 1 ½ teaspoons cornstarch
- 1 tablespoon oil
Garnish
- 2 tablespoons green onion chopped
- ½ teaspoon sesame seeds
Instructions
- In a deep skillet over medium heat, add water and bring to a boil, add salt and reduce to a simmer.
- Add salmon. Liquid should cover fish and while salmon is cooking, color will change from red to pink. After couple of minutes, flip salmon to cook the other side.
- When salmon is cooked through, it will be moist and flaky with some translucency in the middle.
- Note: I cannot give you an exact cooking time since fish thickness and weight varies.
- Don’t overcook. Remove from skillet using a spatula and kitchen utensil.
- On the same skillet, prepare teriyaki sauce. Discard liquid.
- Add oil over medium heat.
- Saute ginger for a minute, then add garlic and cook for another minute.
- Add soy sauce, honey, water, brown sugar and lemon juice, bring to a simmer.
- Lower heat to medium-low.
- Add cornstarch and keep stirring mixture until slightly thick. Note: Depending on your preference, cook sauce longer if you want it thicker instead of runny.
- When done, pour teriyaki sauce over poached salmon. Note: Strain if you prefer clear sauce.
- Garnish with green onion and sesame seeds.
- Serve with your favorite vegetables.
Video
Nutrition
Calories: 415kcal | Carbohydrates: 25g | Protein: 38g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 3290mg | Potassium: 909mg | Fiber: 1g | Sugar: 20g | Vitamin A: 128IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg