Honey-Teriyaki Salmon

source: skinny taste . com

Servings: 4
Total Time: 20 minutes + marinating time

Ingredients:
3 T low sodium Soy Sauce
3 T Japanese Sweet Rice Wine (Mirin)
3 T sake (I didn't have sake, so I used Sherry)
2 T honey
1.5 lb salmon fillet, cut 4 into 6 oz pieces
2 t cooking oil

Directions: 
Combine soy sauce, mirin, sake and honey into ziploc bag. Add salmon and mix to coat. Refrigerate 1 hour to 8 hours. I put mine in to marinate in the morning before I left for work.

Remove salmon, reserving marinade. Heat frying pan over med-high heat. When hot, swirl in oil. Sear salmon, 2 minutes per side. Turn heat to low, add in reserved marinade. Cover and cook 5-6 minutes until cooked through.

Verdict: 
The was similar to some of the other salmons I've made before and was just as good. It's nice that this one cooks on the stove top instead of the grill. My kids love salmon so they both ate this one right up.