Take your salmon fillet and cut into 4 equal sized portions.
In a deep bowl, mix the soy, sake, ginger, and sugar to make the Teriyaki sauce.
Marinate the salmon in the sauce for at least 20 minutes in a refrigerator.
In a large skillet heat the oil and put the salmon fillets with the skin towards the oil. Cook 6 to 8 minutes.
If you want to make the recipe lighter, you can grill the steaks on a grill and cook the sauce separately.
Remove the salmon from the pan and add the Teriyaki sauce left over from the marinade. Boil the sauce and add the salmon fillets again and cook for 5 more minutes.
To serve, place the fillets in a dish, add the remaining sauce over them and decorate with the julienne pepper and the lemon cut into 4 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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