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Introduction
Teriyaki, which literally means 'glossy grilled,' has been a staple of Japanese cuisine since the 17th century. Originally, this cooking technique was applied to fish, particularly yellowtail, mackerel, and salmon. Our healthy version pays homage to this tradition while adapting to modern dietary preferences. By using a homemade teriyaki sauce with reduced sugar and natural sweeteners, we maintain the authentic flavor profile while creating a dish that's both nourishing and satisfying. This recipe is perfect for those looking to enjoy the rich cultural heritage of Japanese cuisine without compromising their health goals.
Ingredients
• 4 salmon fillets (6 oz each), skin-on, pin bones removed
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons sake (or dry white wine)
• 1 tablespoon honey
• 1 tablespoon brown sugar substitute (such as Swerve Brown)
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon cornstarch mixed with 1 tablespoon cold water (for thickening)
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced for garnish
• 1 teaspoon toasted sesame seeds for garnish
Step 1:
In a small saucepan, combine soy sauce, mirin, sake, honey, brown sugar substitute, minced garlic, and grated ginger. Whisk together and bring to a simmer over medium heat.
Step 2:
Reduce heat to low and let the sauce simmer for 5 minutes, stirring occasionally.
Step 3:
Add the cornstarch mixture to the sauce, whisking constantly until it thickens slightly, about 1-2 minutes. Remove from heat and set aside.
Step 4:
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
Step 5:
Heat sesame oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets skin-side down.
Step 6:
Cook the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes or until the salmon is cooked to your desired doneness.
Step 7:
Pour the teriyaki sauce over the salmon in the skillet and let it simmer for 1-2 minutes, spooning the sauce over the fillets.
Step 8:
Remove from heat and transfer the salmon to serving plates. Spoon extra sauce over each fillet, then garnish with sliced green onions and toasted sesame seeds.
Q: Can I use frozen salmon for this recipe?
A: Yes, but make sure to thaw it completely and pat it dry before cooking to ensure proper browning and texture.
Q: Is this recipe keto-friendly?
A: While lower in carbs than traditional teriyaki, it's not strictly keto. You can further reduce carbs by omitting the honey and using all brown sugar substitute.
Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce up to 3 days in advance and store it in the refrigerator. Reheat gently before using.
• For a gluten-free version, use tamari instead of soy sauce.
• If sake is unavailable, substitute with dry white wine or additional mirin.
• Choose wild-caught salmon for the best flavor and nutritional profile.
• Pat the salmon fillets dry before cooking for better browning.
• The brown sugar substitute can be replaced with regular brown sugar, but this will increase the calorie and sugar content.
• For a spicier version, add a pinch of red pepper flakes to the sauce.
Serve immediately with steamed vegetables or brown rice for a complete meal. Drizzle extra sauce over the plate for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet to avoid overcooking the salmon.
Prepare the sauce while the salmon is coming to room temperature for even cooking. Start cooking the rice or side dishes before preparing the salmon to ensure everything is ready at the same time.
- Ensure the skillet is hot before adding the salmon for a crispy skin
- Don't overcook the salmon; it should be slightly pink in the center for optimal texture
- For a thicker glaze, let the sauce reduce further before adding to the salmon
For a spicier version, add red pepper flakes to the sauce. For a citrus twist, add a tablespoon of orange zest to the teriyaki sauce.
Pair with a chilled Riesling or a light-bodied Pinot Noir. For non-alcoholic options, try green tea or a yuzu spritzer.
This dish is great year-round but especially enjoyable in spring and summer.
Contains fish (salmon), soy, and sesame. May contain traces of wheat if using regular soy sauce. Gluten-free if using tamari instead of soy sauce.
