Salmon Teriyaki 照燒三文魚

A classic Japanese dish featuring pan-fried or grilled salmon glazed with a sweet and savory teriyaki sauce.

Nutrition (per serving)

Ingredients

• 2 Salmon fillets (approx. 180g each), skin on or off
• 4 tbsp Soy sauce
• 4 tbsp Mirin
• 2 tbsp Sake (optional)
• 2 tbsp Granulated sugar
• 1 tbsp Vegetable oil
• Salt, to taste
• Black pepper, to taste
• 1 tsp Toasted sesame seeds (for garnish, optional)
• 1 sprig Green onion, thinly sliced (for garnish, optional)

Steps

1. Pat salmon fillets dry with paper towels. Season both sides lightly with salt and black pepper.
2. In a small bowl, whisk together soy sauce, mirin, sake (if using), and sugar until the sugar dissolves.
3. Heat vegetable oil in a large non-stick skillet over medium-high heat. Once hot, place salmon fillets skin-side down (if skin is on). Cook for 4-5 minutes until the skin is crispy and golden.
4. Flip the salmon fillets and cook for another 3-4 minutes on the other side, or until cooked through to your desired doneness. Remove salmon from the pan and set aside.
5. Pour the prepared teriyaki sauce into the same skillet. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
6. Return the cooked salmon fillets to the skillet with the sauce. Spoon the sauce over the salmon, coating it evenly. Cook for another 1-2 minutes, allowing the salmon to absorb the sauce.
7. Transfer the glazed salmon to serving plates. Garnish with toasted sesame seeds and thinly sliced green onion, if desired. Serve immediately, typically with steamed rice and vegetables.

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