I’m keeping it simple today with fast and easy teriyaki salmon bowls that you can pull together in a matter of minutes.
To fast track this even further for a weeknight meal, I’m using my favorite bottled teriyaki sauce from Soy Vay.
It’s packed with flavor and punches up pretty much anything that it’s cooked, baked or grilled with. And since I’m in the process of waiting on a new barbecue, I skipped grilling for a pan sear—something that will give you a crispy exterior and a soft, buttery-like inside.
As for the sides, pretty much anything will do, but again, I kept it simple with just some sticky rice, so that the teriyaki salmon really shines through. If you really want to pump this up with protein, go for some ground tofu stir-fried with a little Soy Vay Veri Veri Teriyaki. But I’m on Team Rice for Soy Vay’s Battle of the Blands. Which team would you choose-Team Rice or Team Tofu, click here.
This is a sponsored conversation written by me on behalf of Soy Vay. The opinions and text are all mine.
- 1 cup Soy Vay Veri Veri Teriyaki
- 3 tablespoon brown sugar
- 1½ teaspoon kosher salt
- 1 teaspoon black pepper
- ½ smoked paprika
- 1 tablespoon canola oil
- 2 tablespoon unsalted butter
- 4 5-6 oz. salmon fillets
- In a large bowl, mix together first 4 ingredients. Dip each fillet in sauce and set aside, to heat pan.
- In a large skillet, heat oil and butter in the pan over medium heat. Working in batches, place fillets in pan without over crowding. Cook, without moving, until bottom forms a brown crust and fillets are cooked half way through. Filp and cook until fillets are cooked all the way through. Remove from heat and serve with rice.