Teriyaki Salmon

I lived in Seattle for about 5 years, and one thing I absolutely adored is the teriyaki. However, the teriyaki most of us who live outside Japan are familiar with is very different from the traditional teriyaki. This is not only in the flavor of the sauce (traditional sauce tends to be more savory than sweet) but also the choice of meat. In Japan, fish are usually the preferred protein to go with this sauce, whereas most places outside Japan like to use chicken & beef. The preparation method is also very different, very often, the fish are not marinated but simply seared/grilled then brushed with a layer of sauce, which make the natural flavor of the fish more outstanding. Despite all that, everyone has their favorites, and for me personly, the two style has diverged so much from each other that I wouldn’t even consider them to be the same dish, and I enjoy them both equally.

 

You’ll need:

  • 1 lb salmon with skin (very important to have the skin on, once you fry it, it will become crispy like chips)
  • 1 tbsp oil
  • 1 tbsp sake (or Chinese rice wine or dry sherry)
  • 1 tbsp mirin (or 1 tbsp sake + 1 tsp sugar)
  • 1 tbsp sugar
  • 2 tbsp soy sauce

How to make this:

  1. Slice the salmon across into 2-3 inch wide pieces, this will help the skin crisp up faster, pad them dry with some paper towel and lightly season it with salt and black pepper
  2. Heat up a skillet over medium-high heat with the oil, when the pan is heated, place the salmon skin down onto the pan, there will be some oil splatters if you didn’t dry the skin enough, so make sure the salmon skin are dried
  3. Bring the heat down to medium, then let it sear for 2-3 min or until the skin has crispened up (or no longer sticks to the pan), then flip the salmon over, turn up the heat a little bit, then pour in the sake, mirin, sugar & soy sauce mix, once it starts to simmer, turn the heat back to medium and  let the sauce slowly thickens, this will take about 2-3 min, do not cover the pan at any point
  4. Once the sauce holds a syrup like texture, it means the salmon is done too, place the salmon on another plate, then brush on the chicken sauce, which at this point is more like a beautiful glaze
  5. Sprinkle with some sesame seeds and chopped spring onion, serve it with some rice and steamed veg

 

If you want to find out how to make the non-tridtional teriyaki chicken, you can find it here

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