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Salmon Teriyaki
Perfectly pan-seared salmon fillets coated in a luscious, homemade teriyaki glaze. This classic Japanese dish is a delightful balance of savory and sweet, making it a crowd-pleaser.
đ§ Ingredienser
- 2 6-ounce portions Salmon fillets(Skin-on or skin-off, as preferred. If skin-on, ensure it's scaled.)
- 3 tbsp Soy sauce(Low-sodium soy sauce is recommended to control saltiness.)
- 3 tbsp Mirin(Sweet Japanese rice wine. If unavailable, substitute with dry sherry and a pinch of sugar.)
- 2 tbsp Sake(Japanese rice wine. If unavailable, substitute with dry white wine or even water.)
- 1 tbsp Granulated sugar(Adjust to taste if you prefer a sweeter glaze.)
- 1 tbsp Neutral cooking oil(Such as vegetable, canola, or grapeseed oil.)
- for serving Cooked rice(Jasmine or sushi rice are excellent choices.)
- for serving Garnish (optional)(Toasted sesame seeds, sliced green onions.)
đšâđł Instruktioner
- 1
Prepare the teriyaki sauce: In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Place over medium heat. Stir gently until the sugar is completely dissolved. Bring the mixture to a simmer and cook for about 5 minutes, or until it has slightly thickened and reduced by about one-third. It should coat the back of a spoon. Remove from heat and set aside.
â±ïž 5 minutes - 2
Prepare the salmon: Pat the salmon fillets completely dry with paper towels. This is crucial for achieving a crispy sear. Season lightly with salt and pepper (optional, as the teriyaki sauce is salty).
â±ïž 2 minutes - 3
Sear the salmon: Heat the neutral oil in a large, oven-safe skillet (cast iron or stainless steel works well) over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if using skin-on), into the hot skillet. Sear undisturbed for 4-5 minutes, until the skin is golden brown and crisp, and you can see the cook line moving up the sides of the fillet.
â±ïž 5 minutes - 4
Flip and glaze: Flip the salmon fillets. Pour the prepared teriyaki sauce over and around the salmon in the skillet. Reduce the heat to medium-low. Continue to cook for another 3-5 minutes, basting the salmon frequently with the sauce using a spoon. The sauce will thicken and become a glossy glaze. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 130-135°F (54-57°C) for medium-rare to medium.
â±ïž 5 minutes - 5
Serve: Carefully remove the glazed salmon fillets from the skillet. Serve immediately over hot cooked rice. Spoon any remaining teriyaki glaze from the pan over the salmon. Garnish with toasted sesame seeds and sliced green onions, if desired.
â±ïž 1 minute
đĄ Proffstips
- âFor the crispiest skin, ensure the salmon is completely dry before searing and the pan is sufficiently hot.
- âThe teriyaki sauce should reduce to a syrupy consistency that coats the salmon beautifully. Watch it closely to prevent burning.
- âBasting the salmon with the glaze during the final minutes of cooking not only adds flavor but also creates a beautiful, glossy finish.
- âAvoid overcrowding the pan when searing the salmon; cook in batches if necessary to ensure a good sear.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Chicken Teriyaki: Substitute salmon with boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
- Tofu Teriyaki: Use firm or extra-firm tofu, pressed and cubed, for a vegetarian option. Pan-fry until golden before glazing.
- Vegetable Teriyaki: Add vegetables like broccoli florets, bell peppers, or snap peas to the pan during the last few minutes of cooking.