Name: Teriyaki salmon
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 x 220g (7-ounce) salmon fillets, skin on; 2 tablespoon japanese soy sauce; 2 tablespoon mirin; 2 tablespoon water; 1 tablespoon light brown sugar; 1 green onion (scallion)

Ingredients

4 x 220g (7-ounce) salmon fillets, skin on

2 tablespoon japanese soy sauce

2 tablespoon mirin

2 tablespoon water

1 tablespoon light brown sugar

1 green onion (scallion)

Method

1.Heat oiled large frying pan cook salmon, skin-side down, about 5 minutes or until skin is crisp. Turn salmon, add sauce to pan with mirin, the water and sugar, simmer, uncovered, until salmon is cooked as desired.

2.Meanwhile, thinly slice onion.

3.Serve salmon drizzled with pan juices, sprinkle with onion.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook