Serves 4
45 min
Teriyaki Mushroom Sauce with Grilled Salmon
Recipe GLPRe5dc8840c30ddb
Perfectly seared salmon fillets topped with a glossy teriyaki mushroom sauce. King oyster or shiitake mushrooms are quickly sautéed then simmered in a savory-sweet teriyaki glaze made with mirin, soy sauce, and sugar. This elegant yet simple dish brings authentic Japanese flavors to your dinner table in under 45 minutes.
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Ingredients
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
12 ounces fresh king oyster or shiitake mushrooms, sliced
1 1/2 tablespoons cooking oil
4 six-ounce salmon fillets
Salt and freshly ground black pepper to taste
1 green onion, thinly sliced (optional)
Directions
In a small saucepan, whisk together the soy sauce, mirin, and sugar until well combined. Place over low heat and simmer for 3 minutes, stirring occasionally, until the sauce thickens slightly. Set aside.
Pat the salmon fillets dry with paper towels. Brush each fillet with 1 tablespoon of cooking oil and season generously with salt and black pepper on both sides.
Heat a large frying pan over high heat until very hot. Carefully place the seasoned salmon fillets in the pan and cook for 3 to 4 minutes on the first side without moving them, until the skin is crispy. Flip and cook the other side for 3 to 4 minutes until the salmon is opaque and flakes easily with a fork (internal temperature should reach 145°F). Transfer the cooked salmon to a plate and tent loosely with foil to keep warm.
Return the frying pan to the stove over medium-high heat. Once hot, add the remaining 1/2 tablespoon of cooking oil.
Add the sliced mushrooms to the pan and sauté for about 2 minutes, stirring occasionally, until they begin to release their moisture and soften.
Reduce the heat to low and carefully pour in the prepared teriyaki sauce. Gently stir the mushrooms to coat them evenly. Simmer for 1 minute until the sauce coats the mushrooms.
Spoon the teriyaki mushroom sauce generously over each salmon fillet on the serving plates.
Garnish with thinly sliced green onion if desired and serve immediately.
