Teriyaki Salmon

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Salmon must be my most favorite fish now. Since I started cooking, I noticed how often I serve salmon for dinner, and how plenty of salmon recipes I have kept. As I’d estimate, I cook salmon almost every other week and I have over a dozen of salmon recipes. Yet of all those recipes I’ve tried so far, this one is my favorite. The taste is very Asian of course – thanks to soy sauce, rice wine, ginger, though I’ve never used the wasabi.

Well before, I used to dislike wasabi a lot, but since I started to enjoy eating with mustard, which also has the same strong flavor, I eventually learned to like wasabi as well. It just really happened that whenever I cook this dish, I didn’t have it! I guess it’s still better to try. I’d imagine the wasabi gives a very nice, spicy kick on this dish.

Leftover sausages, what a cute surprise!

Teriyaki Salmon


  • 3/4 pound salmon fillet
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1/4 cup mirin (rice wine) or dry sherry
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon fresh lime juice
  • 1 teaspoon wasabi


  1. Cut the salmon crosswise into 1-inch strips.
  2. Combine the remaining ingredients in a bowl.
  3. Heat broiler. Arrange the salmon skin-side down in a broiling pan and brush with the sauce. Cook 2 minutes and brush again.
  4. Repeat until the salmon is just flaky, about 10 minutes total.

Recipe adopted from Real Simple.

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