Wild coho salmon with homemade teriyaki glaze

Prep time: 10 min

Total time: 20 min

Serves: 4

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Ingredients:

  • 4 x 4-6oz coho salmon potions from your local Fisherman’s Market
  • Salt and pepper to taste
  • Cooking spray
  • 1 tbsp vegetable oil
  • 2 tbsp sesame seeds
  • 2 tbsp sliced green onions

For the teriyaki sauce:

  • 2 tbsp soy sauce
  • 1/4 cup water
  • 1 1/2 tbsp brown sugar
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tsp of honey
  • 1/2 tsp toasted sesame oil
  • 2 tsp cornstarch

Directions:

The teriyaki sauce:

  1. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
  2. Mix the cornstarch with 1 tbsp of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.

The fish:

  1. Heat the oil in a large pan over high heat. Season the salmon fillets with salt and pepper to taste. Place the salmon, skin side up in the pan and sear until a golden brown crust forms, about 5 minutes. Turn the salmon and cook for approximately 5 minutes on the other side, or until cooked through.
  2. Pour the teriyaki sauce over the salmon. Add the sesame seeds and green onions and serve.

ENJOY!

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