Sake Teriyaki Salmon

Nutrition · per serving

Steps

1. 1

   Pat the salmon dry very well so it sears instead of steams. Season both sides with salt and black pepper. In a small bowl, stir together the soy sauce, mirin, sake, and sugar until the sugar is mostly dissolved.

   2 fillets (about 150 g each) salmon fillets, skin-on2 g fine salt1 g black pepper30 ml soy sauce30 ml mirin30 ml sake8 g sugar
2. 2

   Heat a nonstick frying pan over medium to medium-high heat. Add the neutral oil, then place the salmon in skin-side down. Press gently for the first 20 seconds so the skin stays flat. Cook for 4 minutes, until the skin is crisp and the salmon is about two-thirds cooked up the sides.

   5 ml neutral oil2 fillets (about 150 g each) salmon fillets, skin-on
3. 3

   Turn the salmon and cook the second side for 1 minute. Reduce the heat to medium-low and carefully pour in the teriyaki mixture. Let it bubble briskly for 1 to 2 minutes, spooning the glaze over the fish, until the sauce becomes shiny and lightly syrupy. The salmon is done when it flakes easily but is still moist in the center.

   2 fillets (about 150 g each) salmon fillets, skin-on30 ml soy sauce30 ml mirin30 ml sake8 g sugar
4. 4

   Transfer the salmon to plates and spoon over the remaining glaze immediately, before it thickens further in the pan. Finish with toasted sesame seeds and sliced spring onion, then serve at once.

   2 fillets (about 150 g each) salmon fillets, skin-on5 g toasted sesame seeds10 g spring onion, thinly sliced

Origin & History

Teriyaki is a classic Japanese cooking method in which foods are grilled or pan-cooked with a glossy seasoning of soy sauce, mirin, and sugar. While many fish can be prepared this way in Japan, salmon teriyaki became especially popular in home cooking because it is rich, quick to cook, and pairs beautifully with the sweet-salty glaze.