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
- 10 ounces soy sauce
- 8 ounces mirin
- 8 ounces sake
- 3 ounces sugar
- 4 salmon fillets
- Kosher salt and freshly ground black pepper
- 1 tablespoon potato flour or cornstarch
- 3 tablespoons vegetable oil
- 1 spring onion, green parts only, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Honestly this was really good. Don’t use a wok, use a normal pan.