Salmon Teriyaki
Recipe By Seafood Crate
Salmon teriyaki can be made using six simple ingredients. But it’s the homemade teriyaki sauce that steals the show in this recipe. And that’s hard to do, as the succulent salmon almost melts in your mouth!
INGREDIENTS
- Four 7-ounce boneless salmon fillets
- Kosher salt
- ½ cup sake
- ÂĽ cup mirin
- ÂĽ cup soy sauce
- 1 tablespoon olive oil
- Rice, noodles, salad, etc. as a sideÂ
IRECTIONSÂ
- Heat 1 Tbsp. oil in a large skillet over medium-high. Season four salmon fillets lightly with salt.
- Working in batches and adding more oil if needed, cook for about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
- Combine ½ cup sake, ¼ cup mirin, and ¼ cup soy sauce in a small bowl.
- Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes.
- Add salmon and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
- Transfer to platter and serve with rice, noodles, or a simple salad.Â
FOOTNOTES
TIPS AND TRICKSÂ
- Starting with a cool pan when cooking the salmon will help make it crispier!
- When first frying the salmon, only cook it half way through as the salmon will be cooked completely when it’s fried with the teriyaki sauce.
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