- ¼ cup reduced sodium soy sauce
- ¼ cup mirin
- 1 tbsp rice vinegar
- 1 tsp sriracha, or to taste
- ½ tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 6-oz salmon fillets, about ¾ inch thick
- Toasted sesame seeds, for garnish
- Whisk together soy sauce, mirin, rice vinegar, sriracha, sesame oil, garlic, and ginger in a small bowl. Place mixture and salmon fillets into a ziplock plastic bag. Seal and marinate for 30 minutes, turning the bag occasionally.
- Remove the salmon fillets from the bag, reserving the marinade.
- In a large non-stick skillet coated with cooking spray, cook fish (skin side down) for 4 minutes over medium low heat until the skin is golden brown and crispy. Turn and cook until the other side is browned and fish is cooked through, about 4 more minutes. Set aside and keep warm.
- Add reserved marinade to the skillet and simmer on low until the sauce is thickened. Serve teriyaki sauce over salmon fillets and garnish with sesame seeds. Serve immediately.
Source: The Tasty Bite
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