Super-Crispy Salmon Teriyaki
April 2010
Yes, you can eat the skin. Any of the thin-skinned fish are quite tasty. Just dont eat any of the thicker, more leathery skins found on fish like swordfish or grouper.
Makes: 4 servings
Prep: 5 mins
Bake: 10 mins
- 1/3cup soy sauce
- 3 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 clove garlic, finely chopped
- 4 ounces skin-on boneless salmon fillets
- Salt
- 2 tablespoons vegetable oil
- 1 scallion, thinly sliced
- In a saucepan, combine the soy sauce, honey and vinegar. Bring to a boil and simmer for 1 minute. Stir in the garlic.
- Season the salmon on both sides with salt. Preheat a large, heavy skillet over medium-high heat. Add the oil, swirling to coat, then add the salmon, skin side down, and cook, undisturbed, until the skin is very crisp, about 6 minutes. Turn and cook until opaque at the thickest part, 1 to 3 minutes.
- Drizzle serving plates with the sauce, place the salmon, skin side up, on top and sprinkle with the scallion.