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Sake Teriyaki Salmon
Tender salmon fillets with crispy skin, coated in a rich, glossy, and caramelized teriyaki glaze made with sake, mirin, and soy sauce. A quick and flavorful Japanese classic.
๐ง ์ฌ๋ฃ
- 4 Salmon fillets(about 150-180g each, skin on)
- 60 ml Soy sauce(low-sodium preferred)
- 60 ml Mirin(Japanese sweet rice wine)
- 60 ml Sake(cooking sake or dry sake)
- 2 tbsp Granulated sugar
- 2 tbsp Vegetable oil(or other neutral cooking oil)
- for serving Cooked Japanese rice(sushi rice or short-grain rice recommended)
- for serving Garnish (optional)(toasted sesame seeds, chopped scallions)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the teriyaki sauce: In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Whisk well to dissolve the sugar. Place over medium-low heat and stir gently until the sugar is completely dissolved and the mixture is just warm. Do not boil. Remove from heat and set aside.
โฑ๏ธ 3 minutes - 2
Prepare the salmon: Pat the salmon fillets completely dry with paper towels, especially the skin. This is crucial for achieving crispy skin. Season lightly with salt and pepper if desired (soy sauce is already salty).
โฑ๏ธ 2 minutes - 3
Sear the salmon skin-side down: Heat the vegetable oil in a large, non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down into the hot oil. Press down gently on each fillet with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 5-7 minutes, or until the skin is deeply golden brown and crispy, and you can see the cook line moving up the sides of the fillet.
โฑ๏ธ 5-7 minutes - 4
Flip and glaze: Reduce the heat to medium. Flip the salmon fillets. Pour the prepared teriyaki sauce into the skillet around the salmon. Let the sauce bubble and thicken, spooning it over the salmon fillets as they cook for another 4-6 minutes. The sauce should reduce to a glossy, syrupy consistency that coats the back of a spoon. The salmon should be cooked through but still moist and flaky.
โฑ๏ธ 4-6 minutes - 5
Serve: Remove the salmon from the skillet. Serve immediately over hot cooked Japanese rice. Spoon any remaining teriyaki glaze from the pan over the fish. Garnish with toasted sesame seeds and chopped scallions, if desired.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the crispiest skin, ensure the salmon is completely dry before searing and don't overcrowd the pan.
- โThe teriyaki sauce is ready when it thickens enough to coat the back of a spoon and has a glossy sheen. Be careful not to reduce it too much, or it can become too thick and burn.
- โSalmon is best when cooked to medium or medium-well. Overcooking will result in dry, less flavorful fish. The internal temperature should reach around 50-55ยฐC (125-130ยฐF) for medium.
- โIf you don't have sake, you can substitute dry sherry or white wine, though the flavor will be slightly different.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute chicken thighs or firm tofu for salmon.
- Add a teaspoon of grated fresh ginger to the teriyaki sauce for extra flavor.
- Serve with steamed or stir-fried vegetables like broccoli, snap peas, or bok choy.