Easy Dinner Idea: Salmon Yuzu Teriyaki in 15 Mins

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    This used to be my easy go to cheap dinner in my college days. We’d always have soy sauce, sugar, and tofu available at the salad bar, and then I’d just get rice wine, ginger, and garlic for a few dollars. If I didn’t want to buy wine, I could always substitute with rice wine vinegar, which the salad bar also always had. You’d find me carrying cups of these ingredients out of the dining hall, then scurrying up to our tiny dorm room kitchen, to cook up a healthy meal. Those were the days!

    The best part about this recipe is that it’s also highly customizable. You can add gochujang, for a spicier flavor, or yuzu, for a bit of citrus punch. Here’s how to make a salmon yuzu teriyaki:


    • 2 filets of salmon

    • 1/4 cup soy sauce

    • 1/4 cup rice wine or rice wine vinegar or rice vinegar (for my non alcoholic friends)

    • 1.5 tsp sugar

    • 1 scallion, sliced

    • 1 inch of ginger, grated

    • 2 garlic cloves, grated

    • 1 tsp sesame oil

    • 1 tsp yuzu extract

    • Sesame seeds for garnish


    • Wash and dry your salmon filets then sprinkle with a bit of salt - let it sit for 10-15 mins to help draw out extra moisture

    • In the meantime, mix together the soy sauce, rice wine, sugar, scallion, ginger, garlic, yuzu extract and sesame oil

    • Mix thoroughly so that the sugar is all melted before using

    • After marinating, pat the salmon dry, slice into nuggets, and add them to a pan, skin side down

    • Brown them on all sides, remove from the pan, and pour in the premade teriyaki sauce

    • Let it cook for 1 min, then add the salmon back in

    • Cook the salmon in the sauce and flip the fish so that it’s coated on all sides

    • The dish is done when the sauce has reduced a lot and the salmon has taken on a caramel color

    • Sprinkle on sesame seeds and a few scallion greens to finish

    • Enjoy with a big bowl of rice