This salmon with light teriaki sauce made it to our list of recipes with salmon. I don’t know which one we like best, let’s say that we alternate with periods in which we prepare almost only the salmon with bread crust, and then fix ourselves with the salmon with citrus sauce or the one with the cherry tomatoes.
This sauce here is not the original teriaki, but a simplification that includes a few ingredients within everyone’s reach: soy sauce, organic lemon and ginger.
The result is one of those where you no longer recognize the individual ingredients, but the palate is surprised with a new taste that comes from the mixture of just three simple ingredients. Salmon melts in your mouth, plus it doesn’t smell at all while cooking.
You can accompany this salmon with light teriaki sauce with grilled zucchini, the usual but infallible potatoes, maybe even in the form of mashed potatoes.
- 14 oz of salmon fillet
- about 2.3 fl oz of soy sauce (I choose the one with a little salt)
- about 1 teaspoon of grated fresh ginger
- grated zest of half a lemon
- Put the soy sauce, lemon zest and grated ginger in a pan and turn on the gas over medium heat.
- As soon as it starts to simmer, add the salmon fillets. Let them cook and after a while, turn them over to cook on the other side as well.
- Consider the height of the fillet for the cooking time.
- Serve hot.
- Buon appetito!