Teriyaki Salmon with Sriracha Mayo
Teriyaki Salmon is incredibly easy to prepare, big on flavor, and when served with a spicy yet creamy sriracha mayonnaise, offers just the right kick.Step-by-step photos can be seen below the recipe card.
Servings: 4 servings
Ingredients
- ¼ cup soy sauce $0.20
- 2 Tbsp water $0.00
- ½ Tbsp toasted sesame oil $0.28
- 1 inch fresh ginger grated, $0.13*
- ½ tsp minced garlic $0.04
- 2 Tbsp brown sugar $0.06
- 2 Tbsp rice wine $0.27
- 1 tsp corn starch $0.02
- 1 lb. salmon filet $11.49
- ¼ cup mayonnaise $0.20
- 2 Tbsp sriracha $0.24
Instructions
- Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and cornstarch.
- Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
- Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.
- In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
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Notes
*When grating your ginger, use a vegetable peeler to remove the ginger skin and then grate with a fine-toothed cheese grater.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 9g | Protein: 24g | Fat: 20g | Sodium: 1147mg | Fiber: 0.2g