The first 100 people to use my link https://picnic.mobi/lagerstrom to sign up for Picnic get 50% off your order + free shipping. Just take the quiz and the promotion will apply! Teriyaki sauce can be hard to get right, but this method for weeknight teriyaki salmon makes it quick and easy.
☕Enjoy this content and want to show support? Consider buying me a “coffee” here: https://ko-fi.com/brianlagerstrom
📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom
🔪MY GEAR:
INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
10″ Chef’s Knife: https://amzn.to/3gBwL4q
FILET KNIFE: https://amzn.to/3GWnDSN
PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
RICE COOKER: https://amzn.to/3vlaLCQ
SALAD SPINNER: https://amzn.to/3EQIN5j
MICROPLANE: https://amzn.to/3niIhDK
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
——
RECIPE
——
TERIYAKI SAUCE
▪250g or 1c soy sauce
▪250g or 1c mirin
▪125g or 1/2c dry white wine
▪15g or 1Tbsp rice vinegar
▪75g or 1/3c brown sugar
▪10g or 1 ⅔ Tbsp ginger, minced or grated
▪10g or 1Tbs/2cloves pgarlic, minced or grated
Add ingredients to a sauce pot, stir, and heat over medium-high until boiling. Reduce heat to med-low and continue to reduce for 15-20 minutes until reduced by 5-6x or until about 1.5-2c (120-170g)
—
SALMON
▪1lb/.5kg skin on atlantic salmon filet (or 2 cleaned & ready to cook 7oz/200g filets)
▪Salt
▪High smoke point oil (i’m using light olive)
Clean up salmon by removing any excess fat or silver skin. Slice into 2 equal size pieces. Remove skin. Salt each piece on both sides.
Preheat nonstick saute pan over medium high and add a generous glug of oil. Once shimmdd in salmon, add salmon filets skin side up and press down for 15-20sec to ensure max contact with the pan. After 3-4min over med high flip to side 2, reduce heat to med-low and cook for about another minute. Transfer to plate or tray to rest (crunchy side up). Internal temp should be about 125-130F/50-55C.
Brush on a coat of teriyaki sauce. At this point, i cook the veggies.
Once veg is done, glaze fish again with the teriyaki sauce.
—
SAUTEED BROCCOLINI WITH WILTED SPINACH
▪170g/6oz broccolini
▪1-2 bundles of whole leaf spinach (you’ll need about 3 big handfuls of raw spinach)_
▪Olive oil
▪Salt
▪3-4 cloves garlic, minced
▪Sesame seeds
▪Scallions, sliced (2-3 pinches)
Cut off broccolini florets and set aside. Cut stems into coins. Wash spinach if needed.
Add squeeze of olive oil to saute pan over medium-high heat. Add broccolin and pinch of salt.
Toss to coat and cook for 2-3minutes until beginning to char and soften. Add garlic. Stir to combine until fragrant. Add about 3 large handfuls of fresh spinach. Toss and allow to wilt for about a minute. Add a pinch of salt and 3 large pinches of sesame seeds. Toss and toast sesame seeds for about 15 seconds before adding in sliced scallions. Toss to combine.
—
RICE
▪400g or 1.5c water
▪300g or 1.5c medium rice
▪7g or 1 1/4tsp salt
Cook your rice per package instructions. Here’s how i make my medium-grain rice for this dish: Add ingredients to rice cooker and cook.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3
#teriyaki #teriyakisauce #teriyakisalmon
CHAPTERS:
0:00 Intro
0:35 Teriyaki sauce glaze
1:31 Starting the rice
2:03 Veg prep
3:00 Starting the salmon
4:30 Checking back in on the teriyaki sauce
4:59 Allergy szn with Picnic #ad
6:08 Cooking the salmon + 1st glaze
7:52 Cooking the veg
9:39 Plate up
10:07 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
28 Comments
One of my favorite meals is teriyaki chicken sandwich with mushrooms and provolone. Definitely going to have to give that sauce a try!
Why would you cut the skin off? That’s the best part.
Being a Norwegian fishmonger the cutiung away of the belly and neck part kinda hurt haha. This looks really good tho x3
I don’t want to use mirin, what can I use instead
Delicious, too, over mashed potatoes. Crazy good, in fact.
Removing SALMON SKIN?!! Blasphemer
Skin removal with out a knife ? Easy, take your fingers and slide it between the meat and the skin(there is a small gap on one side of the fillet which is easy to get you fingers in. Keep going towards the other side of the fillet and there you have it.
Made for dinner tonight – super delicious and easy. And I have leftover sauce for something yummy for dinner tomorrow night. Served with blistered broccolini and toasted walnuts – great combo. Thank you Brian!!! Another hit to add to my weekday cooking rotation.
You make cooking every meal look SO easy!! 😃
Made this for dinner tonight, it was amazing! Only thing was that I couldn’t get the teriyaki sauce to thicken, even after reducing it significantly. The flavor was there, but thickness wasn’t. I used light brown sugar, idk if I should’ve used dark brown sugar.
We eat salmon a lot, same kind you eat. This is my kind of meal. I’m making this next! Yummy 🤤
4:49 – cursed Guinness
Nah, just go buy a decent bottle of teriyaki
Hey Bri, just wondering what kind of Mirin you used? Noticed some are seasoned, sweetened, etc. Seems like there are a few different variations.
Not sure I understand the written recipe notes. The total volume put into the saucepan is about 2.5 cups…but the recipes calls for reducing it by 5-6 times until 1.5-2 cups remains. It seems like reducing it by 5-6X would yield only about 1/2 cup of finished sauce?
can you use sushi rice here? is it essentially similar to the medium grain rice you used?
smells like teen spanch
pro tip for removing salmon skin: if you start cooking the salmon skin down in the pan, after about 30s you can flip it and cleanly peel the skin right off with ease. just make sure youve rinsed the skin first so you dont get scales in the pan.
I made this for dinner tonight but, besides myself, no one is a fan of salmon so it was Chicken Teriyaki in this house! What a luscious sauce and, it has such a fruity, spicy fragrance that is so tempting it really makes you want to indulge.
Question on the sauce. I followed the recipe in the video except I used pinot grigio for the wine instead of chardonay. My sauce did reduce but it didnt become too thick, any tips?
I LOVE ME SOME SALMON!
I just made this. Sooo good. Ty for a great recipe.
Bri:
Just made this. Broccolini and spinach were fantastic. Salmon was good. Teriyaki sauce….
It took much longer than 20 minutes to reduce.
I made measuring by weight. From your website, which uses same numbers as here.
It was a sticky, gloppy, burned tasting sauce. As I say, to get to the end weight specified, using the weights to assemble… it’s weird.
Can someone double check the numbers? I have loved everything I’ve cooked of yours. And that’s not an insignificant amount of stuff. So I’m wondering if there’s a mistake.
this looks like an awesome meal to meal prep. Would that work? Also, any idea how long the sauce could be kept in the fridge? It looks really nice, kinda wondering if one could make a bigger batch for later use
LAGERSTROM!!!
I combined your teriyaki salmon and salmon BAS recipes to make a salmon rice bowl!
I’m cautious/concerned about eating farm raised fish from some countries because of the potential use of hormones and antibiotics in the raising of the fish. However, I do love salmon, I just have to figure out how and where to buy it in its healthiest form.
Just watched your 1 hour meal prep for meals for a week, the one from after your cruise. Love the idea of the low sugar teriyaki which led me to this video. Is there a coconut aminos, etc, version of your teriyaki recipe? (Reviews on Amazon for the store bought version were not encouraging and it isn't available in a store near me according to the Kevin's Natural website. )