Kitchen notes · a little help before you start
Teriyaki Salmon with Sriracha Mayo
Teriyaki Salmon with Sriracha Mayo brings together soy sauce, sesame oil, and ginger. Read the chilling step before deciding when to start. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Plan the chilling step
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Soy sauce
Look at how this ingredient comes into the method: Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and cornstarch.
Sesame oil
Look at how this ingredient comes into the method: Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and cornstarch.
Ginger
Look at how this ingredient comes into the method: Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and cornstarch.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Teriyaki Salmon with Sriracha Mayo
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve the fish with a dollop of sriracha mayo on top! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Mix the sauce before its turn
Give the sauce mixture its own preparation step. Have it ready before the recipe calls for it in the pan or bowl, so you can keep moving through the method.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and cornstarch.
Which little step is worth remembering?
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
What happens at the end?
Keep this part of the method in view: Serve the fish with a dollop of sriracha mayo on top!
Is there another preparation step to plan for?
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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