Teriyaki Salmon
Salmon fillets seared until crisp, then glazed in a quick homemade teriyaki sauce of soy, mirin, sake and sugar. Serve with rice and broccoli. Serves 4.
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Teriyaki means "glossy grill," and the sauce is simple: soy sauce, mirin, sake and a little sugar reduced until syrupy. Homemade teriyaki is far better than bottled and takes 5 minutes.
The salmon is seared first, then the sauce is added to the pan to glaze it.
Ingredients
- 4 salmon fillets (6 ounces each)
- Salt
- 1 tablespoon neutral oil
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake or water
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- Sesame seeds and sliced green onions
- Steamed rice and broccoli, for serving
Instructions
- Make the sauce. Stir the soy sauce, mirin, sake, sugar and ginger together.
- Sear. Pat the salmon dry and salt lightly. Sear skin side up in the hot oil 3 to 4 minutes, flip and cook 2 minutes.
- Glaze. Pour in the sauce and simmer 2 to 3 minutes, spooning it over the salmon until thick and glossy and the fish reaches 135 to 145°F.
- Serve. Sprinkle with sesame seeds and green onions and serve with rice and broccoli.
Tips
- Wipe excess oil from the pan before adding the sauce so it glazes evenly.
- Chicken thighs work with the same sauce.
Questions about this recipe
- What is mirin?
- A sweet Japanese rice wine used in sauces; find it in the Asian aisle.
- Can I make teriyaki without sake?
- Yes; use water or extra mirin.
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