Teriyaki Mushroom Sauce With Grilled Salmon
This teriyaki salmon recipe brings together tender pan-seared salmon fillets with a deliciously savory-sweet teriyaki sauce and sauteed mushrooms. A perfect combination of flavors that will satisfy your cravings for a flavorful and satisfying meal.
— Constant Cookbook
Ingredients
- Four 6-ounce salmon fillets
- salt and freshly ground black pepper
- 12 ounces fresh king oyster mushrooms or fresh shiitake mushrooms, sliced
- 1 1/2 tablespoons cooking oil, separated
- 1 stalk green onion, thinly sliced (optional)
- for the Easy Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons sugar (or more if you like a sweet teriyaki)
Instructions
- To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.
- Brush salmon fillets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over high heat. and cook for 3-4 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest..
- Return the frying pan to the stove on medium-high heat. When hot, add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and saute for about 2 minutes. Reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms on top of the salmon. Garnish with green onion, if desired
Cook Time
0M
Prep Time
PT0M
Yield
4
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