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Ingredients
- 1 filet of salmon
- 2 - 3 tablespoons homemade Teriyaki sauce
- 2 Tbsp. yogurt mixed with 2 teaspoons Sriracha mayonnaise, for me
- Tartar sauce for Dan
Details
Servings 2
Adapted from budgetbytes.com
Preparation
Step 1
Cut the salmon filet into two equal-sized portions and place in a zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
Drain the fish, reserving the marinade and pat dry. Brush lightly with olive oil and sprinkle with salt and pepper lightly. Heat a non-stick skillet over medium/high heat. Once the skillet is hot, add the fish and cook for 2-3 minutes each side or until the fish has reached your desired doneness. Pour in the remaining marinade and cook for a minute or two longer to heat through and thicken.
Serve the fish with a dollop of sriracha mayo on top.
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