Super-Crispy Salmon Teriyaki

April 2010
Super-Crispy Salmon Teriyaki

by 6 people

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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

  • 1/3 cup 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
  1. In a saucepan, combine the soy sauce, honey and vinegar. Bring to a boil and simmer for 1 minute. Stir in the garlic.
  2. 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.
  3. Drizzle serving plates with the sauce, place the salmon, skin side up, on top and sprinkle with the scallion.