Pan seared teriyaki salmon
Ingredients
- 4 salmon fillets about ½ lb total
- 1 teaspoon salt
- ¼ teaspoon pepper freshly ground
- 1 teaspoon fresh ginger minced
- 4 cloves garlic minced
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoons mirin rice wine vinegar
- 1 tablespoon avocado oil
Instructions
- Season the salmon fillets with salt and pepper.4 salmon fillets, 1 teaspoon salt, ¼ teaspoon pepper
- In a bowl combine the ginger, garlic, soy sauce, maple syrup and mirin and whisk until fully incorporated.1 teaspoon fresh ginger, 4 cloves garlic, 3 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoons mirin
- Place the salmon in a rimmed shallow dish (I used a square meal prep container) skin side up and cover with the marinade.
- In a medium skillet heat the avocado oil over medium-high heat.1 tablespoon avocado oil
- Add the salmon fillets skin side down and reserve the marinade.
- Cook for 3 minutes and add the reserved marinade, reduce the heat to medium and flip them carefully. Cook for another 2-3 minutes until the salmon is done (will depend on how thick your fillets are).
- Serve over rice and add your favorite toppings such as cucumber salad and pickled onions.
Notes
The cooking time will depend on how thick your salmon fillets are. You can always use a cooking thermometer and cook to your desired temperature.
Nutrition
Calories: 319kcalCarbohydrates: 10gProtein: 35gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 1590mgPotassium: 898mgFiber: 0.2gSugar: 7gVitamin A: 68IUVitamin C: 1mgCalcium: 40mgIron: 2mg
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