Description
Tender strips of salmon glazed in a sweet and savory homemade teriyaki sauce, served with a bright and tangy citrus dipping sauce for a perfect balance of flavors.
Ingredients
Scale
For the Crust:
- 1 lb salmon fillet, skin removed and cut into 1-inch strips
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tsp lemon juice
- 1 tbsp chopped fresh chives
- 1 tbsp vegetable oil
Instructions
1. Prepare the Crust:
- Make the citrus dip by whisking together the Greek yogurt, orange juice, orange zest, lemon juice, and chives in a small bowl. Refrigerate until ready to serve.
- In a separate bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and cornstarch to create the teriyaki marinade.
- Place the salmon strips in a shallow dish and pour half of the teriyaki marinade over them, turning to coat. Let marinate for 10 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon strips and cook for 3-4 minutes per side, until cooked through and nicely glazed.
- Pour the remaining teriyaki marinade into the skillet and bring to a simmer for 1-2 minutes until it thickens into a glaze, coating the salmon strips.
- Serve the hot teriyaki salmon strips immediately with the chilled citrus dip on the side for dipping.
Notes
You can customize the seasonings to taste.