Teriyaki salmon – Budget bytes

This Teriyaki salmon recipe can be a little more expensive than some of my usual meals, but it is worth every penny. Honestly, this is one of the best salmon I have ever made (I come back to this recipe since I posted it for the first time in 2011 !!), and it’s so easy. The salmon turns out to be tender and delicate, covered with a tight -style tinged icing that has the taste of a restaurant. And the botter? A creamy sriracha mayo net on the top that attaches everything together.

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“It was the best salmon recipe that I never tried!” My husband and I thought it was the quality of the restaurant, and all my children (even my little one) swallowed it up. The Sriracha mayonnaise was a very good addition, but it was tasty without also (I did it with your mango cumbergs of the salad and the rotation of the salad and the jasm.

Katie

Panoramic Tériyaki salmon with Mayo Sriracha

As I usually have soy sauce, grilled sesame oil, garlic, ginger and brown sugar in hand, I never need to think twice before making a homemade Tériyaki sauce. For this recipe, the salmon obtains a quick soaking in a simple Tériyaki style marinade, which turns into the most delicious glaze once it hits the pan. I like to cook mine in a frying pan so that the sauce becomes pleasant and sticky, but you can just as easily bake it in the oven, throw it on the grill or use an air fryer.

I also decided to concoct a quick Mayo from Sriracha because I thought that the spicy and creamy mixture would associate perfectly with the sticky sweetness of the Teriyaki. Okay, I was. In addition, Sriracha Mayo is good on almost everything under the sun, so it’s not a biggie if there is an additional cost!

Teriyaki salmon with Sriracha Mayo

Teriyaki salmon is incredibly easy to prepare, large on flavor and when served with spicy but creamy Sriracha mayonnaise, just offers the right kick.Step -by -step photos can be seen under the recipe card.

• ¼ cup I am sauce ($ 0.20)
• 2 Tablespoon water ($ 0.00)
• ½ Tablespoon grilled sesame oil ($ 0.28)
• 1 thumb Fresh ginger (grated, $ 0.13 *)
• ½ teaspoon chopped garlic ($ 0.04)
• 2 Tablespoon brown off ($ 0.06)
• 2 Tablespoon rice wine ($ 0.27)
• 1 teaspoon starch ($ 0.02)
• 1 kg. salmon fillet ($ 11.49)
• ¼ cup mayonnaise ($ 0.20)
• 2 Tablespoon sriracha ($ 0.24)

• Make the Teriyaki marinade by whisking soy sauce, water, sesame oil, chopped garlic, grated ginger, brown sugar, rice wine and cornstarch.

• Cut the salmon fillet into four parts of equal size and place it in a large zipper bag. Pour the marinade on top, remove as much air as possible and close the bag. Refrigerate for at least 30 minutes, mixing the bag from time to time to redistribute the marinade.

• Heat a large, well oiled skillet over medium / high heat. It is a good idea to use a non -stick surface here also just to be safe (in téflon diving or seasoned). Teriyaki sauce becomes thick and sticky when cooked. Once the pan is hot, add the fish, hidden face. Cook on four sides for 2-3 minutes on each side or until the fish has reached the desired cooking.

• In a small bowl, mix the Sriracha spicy sauce and mayonnaise. Serve the fish with a spoonful of Sriracha Mayo on the top!

See how we calculate the recipe costs here.

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* When you grill your gingerUse a vegetable peeler to remove ginger skin and then grate with a Fine part cheese grater.

Portion: 1portionCalories: 315kcalCarbohydrates: 9gProtein: 24gFat: 20gSodium: 1147MGFiber: 0.2g

Read our full nutritional warning here.

How to take photos step by step from the Teriyaki salmon

Gather all your ingredients.

Marinade: Whisk ¼ cup of soy sauce, 2 tablespoons of water, ½ tablespoon of grilled sesame oil, 1 inch fresh grated ginger, ½ teaspoon of chopped garlic, 2 tablespoons of brown sugar, 2 tablespoons of rice wine and 1 tsp. This is your Teriyaki marinade.

Prepare the salmon: Cut 1 lb of salmon into four pieces of about the same weight.

Marinate the salmon: Place the salmon parts in a zipper bag and add the marinade. Refrigerate for at least 30 minutes. I place the bag face down so that the flesh side is in contact with the marinade all the time.

Cook the salmon: Heat the pan over medium / high heat and make sure you add a lot of non-stick oil or spray. When the weather is nice and warm, add the flesh side of the salmon down. Cook the salmon for 2-3 minutes on each side or until it is cooked to the point that you like it.

Turn the salmon and cook on each side. The marinade will become pleasant and thick and sticky as it cooks, which is why you should make sure that everything is well oiled. I cooked the salmon with the side of the skin last.

Make the Sriracha mayonnaise: You can use any report you want, depending on how you want. I used 2 games of Mayo for a Sriracha part. I had a lot for the four pieces with only ¼ cup of Mayo and 2 tablespoons of Sriracha. This thing is so good. Eat it on sandwiches, such as a chip dip, or something else. It’s so yum.

If you don’t like Sriracha or Mayo, this fish is also quite phenomenal in itself! I had trouble not just engulfing them before the photos were taken.

Suggestion service

Combine this Teriyaki salmon with salted coconut rice and a quick vegetable stir in your favorite vegetables, and you have a meal that feels completely gastronomic (for at least half the price of the catering). I also love to add a little crunch and tang with fermented vegetables, or serve it alongside my sesame cucumber salad. And when I’m not in a mood for rice, I’m cheerfully to quick garlic noodles.

Storage and reheating

This recipe for the Teriyaki salmon is better served fresh, but you know that I will never refuse the remains! Keep the remains in an airtight container in the refrigerator up to 3-4 days. Heat them gently in an oven at 275 ° F (wrapped in aluminum foil with a little oil) or on the stove over low heat until heated. You can also freeze salmon up to 3 months. Let them thaw in the refrigerator overnight before reheating.