GERD Friendly Easy Salmon Teriyaki
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp neutral oil (such as avocado or canola oil)
For the teriyaki sauce
- ¼ cup soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 1 tsp water
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small saucepan, whisk together the soy sauce, mirin, sake, and brown sugar. In a separate small bowl, stir the cornstarch and water together until smooth, then whisk into the soy sauce mixture.
- 2
Set the saucepan over medium heat and cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 3–4 minutes. Remove from heat and set aside.
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