Teriyaki Salmon
Easy homemade Teriyaki sauce for a sweet/savory dinner.
Servings: 2 people
Calories: 540kcal
Ingredients
Teriyaki Sauce
- 2 Tablespoons Soy sauce
- 1 Tablespoon Sake (or chinese cooking wine)
- 1 Tablespoon Mirin
- 1 Tablespoon Brown sugar
- 1 Tablespoon Water
- 1 teaspoon Sesame oil
- 1 Garlic clove, minced
- ½ teaspoon Grated ginger
Salmon
- 400 g Salmon (with skin) (14 oz.)
- 2 teaspoon White Flour
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 teaspoon Oil
- 1 teaspoon Unsalted Butter
- 1 Tablespoon Water
Instructions
- Add all the Teriyaki sauce ingredients to a bowl and mix it well. Reserve.
- Remove all the fish scale from the salmon skin (use a knife moving to the opposite direction of the scale for this). Wash the fish under water only.
- Add the salt, black pepper to the fish and coat it with the flour.
- In a pan, add the oil and butter.
- Once the butter melted, add the fish, first with the skin with the contact with the pan. Gently press the salmon down into the pan for about 20 seconds. Cook it in medium-heat for around 5 minutes.
- Turn the fish around and cook it for another 4-5 minutes.
- Add 1 tablespoon of water and immediately close the pan with a lid. Steam the fish until the water has evaporated (it takes around 1-2 minutes).
- Remove the salmon from the pan and reserve.
- Add the bowl with all Teriyaki sauce ingredients to the same pan. Bring the pan to a boil.
- Add the cooked salmon back to the pan and make sure to spread the sauce to the whole salmon pieces.
- Serve it on top of rice.
