Homemade teriyaki is extremely easy to make and only takes a few ingredients! There’s no need to crowd your fridge with store-bought marinade. This tangy-sweet sauce has just a bit of kick from the addition of red pepper flakes.
Guess what? Homemade teriyaki is extremely easy to make and only takes a few ingredients! There’s no need to crowd your fridge with store-bought marinade. This tangy-sweet sauce has just a bit of kick from the addition of red pepper flakes. If you like things on the mild side, I’d recommend using half the quantity of red pepper flakes.
Lettuce wraps like this are a great healthy-ish dinner that can be made in a hurry! Sockeye salmon is very lean so the marinade helps to keep it very moist when cooking. The fish only needs to be marinated for a few minutes to lock in the flavor.
Since this type of salmon is thinner than Atlantic salmon it takes less time to cook. If you can’t find butter lettuce in your store, I’d recommend substituting with iceberg lettuce. Check out my step by step how-to video here on my IGTV!
1poundfilet Alaskan sockeye salmon,cut into 4 equal portions
2cupsday old cooked white rice
2medium heads butter lettuce,leaves separated
1teaspoonblack sesame seeds
¼cupthinly sliced green onions
Pickled watermelon radish or sliced radish,for serving
For the sweet and spicy teriyaki:
In a small saucepan whisk together the soy sauce, brown sugar, mirin, honey, sesame oil, red pepper flakes and ½ cup water. Bring the mixture to a boil, whisking occasionally until the sauce reduces and thickens slightly, about 10 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of cold water. Whisk the cornstarch slurry into the soy sauce mixture and continue to simmer until the mixture is thick enough to coat the back of a spoon, about an additional 2 minutes.
Let the sauce cool completely, about 30 minutes. The sauce can be made 2 weeks ahead of time - cover and refrigerate until ready to use.
For the salmon and assembly:
Add the filets to a large bowl and pour half the teriyaki sauce over the top, turning the salmon to coat them in the sauce. Let marinate for 15 to 30 minutes.
Preheat oven to 400ºF.
Arrange salmon filets on a parchment paper lined baking sheet and bake until just cooked through, about 10 minutes. Remove and set side.
Heat a large nonstick skillet over medium heat, add the oil and heat through. Add the rice to the pan, breaking up and large pieces. Cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
Arrange the lettuce leaves on a platter. Top with a scoop of rice then break up pieces of salmon and add to the lettuce cups. Top with sesame seeds, green onions, radish and a drizzle of the leftover teriyaki glaze.
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