Pan Seared Teriyaki Salmon Food

SPEEDY TERIYAKI SALMON

Steps:

• Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
• Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
• Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
• Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.

PAN SEARED TERIYAKI SALMON

Steps:

• Heat a skillet over medium high heat. Prepare the fish. Steps listed above.
• Take the prepared fish and season it with salt and pepper. Drizzle the fish with olive oil directly before adding it to the hot pan flesh side down.
• Sear the fish for 5-6 minutes per side. This will give you a medium well temperature. Cooking times will vary based on thickness of the fish. If the fish is getting too brown, reduce the heat and flip it.

TERIYAKI SALMON

Steps:

• Note: If using skin on salmon, I recommend to take an extra step of searing the skin first before adding sauce and placing in the oven. This will give the sauce and the salmon better tasting results because less fat will melt into the sauce.
• Preheat the oven to 425°.
• Make sure the there are no scales left of the salmon skin and rub the skin with some oil.
• Preheat a cast iron skillet, or another cooking pan that can safely go from stove-top to the oven, over medium-high heat.
• Add a little bit of oil and place salmon into the skillet, skin down.
• Let it sear for about a minute or a minute and a half.
• Whisk all ingredients for the teriyaki sauce in a bowl.
• Use a fish spatula to loosen the salmon off the pan and pour in the teriyaki sauce, pouring it over salmon.
• Transfer the skillet into the oven right away and bake for 18-20 minutes, depending on the size and thickness of salmon. Cooked salmon should be 145° internal temperature. (If you want medium to medium-well doneness, cook to 125°-130°)
• Take salmon out of the oven and out of the pan so it doesn't continue to cook.
• Serve salmon on a bed of rice topped with some more sauce, scallions, and sesame seeds.