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Teriyaki Mushroom Sauce with Grilled Salmon


Servings: 4      Prep Time: 5      Cook Time: 10

Use the basic teriyaki sauce for anything you wish. For Gluten Free - use GF soy sauce. Mirin is gluten-free. The King Trumpet Mushrooms are from Hokto Kinoko, I develop recipes for them!


Four 6-ounce salmon fillets
salt and freshly ground black pepper
12 ounces fresh king oyster mushrooms or fresh shiitake mushrooms, sliced
1 1/2 tablespoons cooking oil, separated
1 stalk green onion, thinly sliced (optional)for the Easy Teriyaki Sauce
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 tablespoons sugar (or more if you like a sweet teriyaki)


1. To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.

2. Brush salmon fillets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over high heat. and cook for 3-4 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest.

3. Return the frying pan to the stove on medium-high heat. When hot, add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and saute for about 2 minutes. Reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms on top of the salmon. Garnish with green onion, if desired.