Teriyaki Salmon

Here's my quick and easy Teriyaki Salmon recipe. Salmon fillets are pan-grilled to tender perfection in an authentic Japanese homemade teriyaki sauce.

Teriyaki Salmon

INGREDIENTS

• 2 skin-on salmon fillets (8.8 oz, 250 g; ½ inch (1.3 cm) thick; the skin will hold the flesh together while cooking)
• ▢¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
• ▢⅛ tsp freshly ground black pepper
• ▢1 Tbsp all-purpose flour (plain flour) (coating the fish with flour helps to retain the salmon's umami and moisture. Also, the texture will get crispy and absorb the sauce well)
• ▢½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
• ▢1 Tbsp unsalted butter
• ▢1 Tbsp sake (can substitute Chinese rice wine or dry sherry)

For the Teriyaki Sauce

• ▢1 Tbsp sake (can substitute Chinese rice wine or dry sherry)
• ▢1 Tbsp mirin (can substitute 1 Tbsp sake/water + 1 tsp sugar)
• ▢1 Tbsp sugar
• ▢2 Tbsp soy sauce

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Combine the ingredients for the teriyaki sauce and mix well until the sugar is mostly dissolved (or you can microwave it for a few seconds). Rinse the salmon and pat dry. Season the salmon with the kosher salt and black pepper on both sides.
• Sprinkle ½ Tbsp of all-purpose flour on one side of the salmon and coat evenly. Flip over and sprinkle the rest of the flour on the other side. Gently remove the excess flour.
• Heat a frying pan over medium heat. Add the vegetable oil and butter. Take care not to burn the butter. If the frying pan gets too hot, reduce the heat or remove it from the heat temporarily.
• Add the salmon fillets, skin side down (this side will face up when you serve the salmon). Cook the salmon for 3 minutes, or until the bottom is golden brown, and then flip.
• Add the sake to the pan and cover it with a lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
• Add the teriyaki seasoning to the pan and increase the heat a bit. When the sauce starts to boil, add the salmon back to the pan and spoon the sauce over the salmon.
• When the sauce thickens, turn off the heat. Transfer the salmon to a plate and serve immediately.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.

NUTRITION

Calories: 274 kcal · Carbohydrates: 9 g · Protein: 24 g · Fat: 13 g · Saturated Fat: 5 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 77 mg · Sodium: 723 mg · Potassium: 565 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 221 IU · Calcium: 17 mg · Iron: 1 mg

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