Teriyaki Salmon

In Japan we always make teriyaki sauce for each recipe at home, and every family makes it
slightly differently based on their preference and ingredients that they are using. One of the important essences in Japanese cuisine is to bring out the original flavor of the ingredients through cooking. 
Salmon is loaded with protein and the two omega 3s — DHA and EPA — that helps with brain, nerve and eye development. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat.

Teriyaki Salmon

Author: Namiko Chen

Serves: 2

Ingredients

• 2 salmon fillets with skin (about ¾ lb. / 340 g, skin will hold the flesh together while cooking.)
• ¼ tsp. kosher salt
• Freshly ground black pepper
• 1 Tbsp. all-purpose flour (* see the note below for why using flour)
• ½ Tbsp. vegetable oil
• 1 Tbsp. butter
• 1 Tbsp. sake (or dry sherry)

Seasonings

• 1 Tbsp. sake (or dry sherry)
• 1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
• 1 Tbsp. sugar
• 2 Tbsp. soy sauce
  

Instructions

1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
   
2. Sprinkle ½ Tbsp. of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
   
3. In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.
   
4. Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
   
5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
   
6. Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
   
7. When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.
   

Notes

* By coating the fish with flour, we keep nice umami and juice inside. Also, the texture will get crispy and the sauce will be nicely coated.

http://www.justonecookbook.com/teriyaki-salmon-recipe/