Fish & seafood
Salmon teriyaki
Pan-fried salmon glazed in a sticky homemade teriyaki sauce of soy, mirin and sugar. Lovely with steamed rice.
- 20 min5 prep · 15 cook
- EasyDifficulty
- 420 kcalper serving
Ingredients
4 servings
- Salmon fillets, skin on4
- Soy sauce4 tbsp
- Mirin4 tbsp
- Sake2 tbsp
- Sugar1 tbsp
- Sunflower oil1 tbsp
- Sesame seeds1 tsp
- Spring onions2
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the soy sauce, mirin, sake and sugar until the sugar dissolves.
- 2
Pat the salmon dry and season it lightly with salt.
- 3
Heat the oil in a frying pan and cook the salmon skin side down until the skin is crisp.
- 4
Turn the fillets and cook the other side.
- 5
Wipe out excess fat, pour in the sauce and let it bubble, spooning it over the salmon until thick and glossy.
- 6
Serve with rice, sprinkled with sesame seeds and sliced spring onion.
Tips and questions
- Can I make it without sake or mirin?
- Replace both with dry sherry or white wine plus an extra teaspoon of sugar; the glaze will be slightly less glossy.
- Why does the sauce burn?
- The sugar caramelises fast. Add the sauce only once the salmon is almost cooked and lower the heat.
- Is it good for meal prep?
- Yes: with rice it keeps 2 days in the fridge and is also good cold in a lunch box.
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