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Salmon Teriyaki

By Groceree

Also known as Teriyaki Salmon · Sake no Teriyaki

Two salmon fillets with glossy dark teriyaki glaze and sesame seeds beside rice

Salmon fillets pan-fried until the skin crisps, then glazed in the pan with soy sauce, mirin, sake and sugar reduced until sticky and shining. Ten minutes, and much better than bottled sauce.

Last updated

Servings
2 servings
Prep
5 min
Cook
10 min
Total
15 min

Ingredients

Servings:2
  • salmon fillets2
  • salt1 pinch
  • vegetable oil1 tbsp
  • soy sauce2 tbsp
  • mirin2 tbsp
  • sake1 tbsp
  • caster sugar1 tsp
  • sesame seeds½ tsp
  • spring onions1
  • cooked short-grain rice (optional)300 g

Instructions

  1. 01

    Pat the dry and it lightly.

  2. 02

    Mix the , , and .

  3. 03

    Fry the skin side down in the over medium-high heat for 4 minutes until the skin is crisp, then turn and cook 2 minutes.

  4. 04

    Wipe out the excess fat with kitchen paper.

  5. 05

    Pour in the sauce and let it bubble, spooning it over the fish, for 1 to 2 minutes until thick and glossy.

  6. 06

    Slice the . Serve the with the , if using, sprinkled with the and .

Notes

  • Wipe out the fat before adding the sauce so the glaze clings.
  • Take it off the heat as soon as the sauce is syrupy; it burns quickly.
  • Teri means shine and yaki means grilled — the name is the glaze.

Nutrition per serving

Calories
460 kcal
Protein
34 g
Carbs
16 g
Fat
26 g

Estimated from the ingredients.

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