Teriyaki Salmon Strips with Sesame Cream Dip
Delight in these flavorful Teriyaki Salmon Strips glazed in a sweet-savory sauce and served with a creamy sesame dip. Perfect for appetizers, main courses, or parties!
Equipment
- Skillet
- Mixing Bowls
- Whisk
Ingredients
Teriyaki Salmon
- 1 lb salmon fillet skin removed
- ¼ cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tbsp cornstarch mixed with 1 tbsp water
- 1 tbsp sesame seeds toasted
- 2 green onions sliced, for garnish
Sesame Cream Dip
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp sesame seeds
- 1 green onion finely chopped
Instructions
- Prepare the ingredients by cutting the salmon into strips, mincing the garlic, and grating the ginger.
- In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki marinade.
- Place the salmon strips in a dish and cover with the marinade. Let sit for 10–15 minutes.
- Mix cornstarch and water in a small bowl. This will thicken the sauce later.
- Heat oil in a skillet and cook the marinated salmon strips for 3–4 minutes per side until golden brown.
- Pour in the reserved marinade and cornstarch mixture. Stir until thickened and glossy.
- Toast sesame seeds in a dry skillet until golden and fragrant.
- In a separate bowl, mix sour cream, mayonnaise, sesame oil, soy sauce, honey, and green onion to make the dip.
- Serve salmon strips with sesame dip, garnished with toasted sesame seeds and sliced green onions.
Notes
For a spicy twist, add sriracha or chili flakes to the marinade. Serve with steamed rice or salad for a balanced meal.