Teriyaki Salmon

  4.7 – 11 reviews  • Salmon
A bonus for cooking this delicious dish is that when you’re through, you will know how to make real teriyaki sauce.
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 servings

Ingredients

  1. 10 ounces soy sauce
  2. 8 ounces mirin
  3. 8 ounces sake
  4. 3 ounces sugar
  5. 4 salmon fillets
  6. Kosher salt and freshly ground black pepper
  7. 1 tablespoon potato flour or cornstarch
  8. 3 tablespoons vegetable oil
  9. 1 spring onion, green parts only, chopped

Instructions

  1. For the teriyaki sauce: Combine the soy sauce, mirin, sake and sugar in a bowl. Add the mixture to a large nonstick skillet and bring to a light simmer over medium heat, stirring gently, until the sugar is dissolved. Remove from the heat. Transfer to a bowl and set aside to let cool. Wipe out the skillet with a paper towel.
  2. For the salmon: Sprinkle each salmon fillet with salt and pepper. Put the potato starch in a bowl and season with salt and pepper. Lightly dust each fillet with potato flour all over. 
  3. Set a skillet over high heat until hot, then add the oil. Add the salmon and fry each side until golden brown all over, 3 to 4 minutes total. Remove the salmon to a plate. 
  4. Add 1/2 cup of the teriyaki sauce to the skillet. Transfer the remaining sauce to an airtight container and reserve for another use; the sauce will keep up to 3 weeks in the refrigerator. Bring the sauce in the skillet to a boil over medium heat, then immediately reduce the heat and bring to a simmer. Cook until the sauce is reduced by half then return the salmon to the skillet and warm through. Turn off the heat and spoon the sauce over the salmon.  
  5. Sprinkle the salmon with spring onions and serve.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 802
Total Fat 43 g
Saturated Fat 9 g
Carbohydrates 23 g
Dietary Fiber 1 g
Sugar 14 g
Protein 58 g
Cholesterol 145 mg
Sodium 2754 mg

Reviews

Jessica Madden
Honestly this was really good. Don’t use a wok, use a normal pan.

 

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