Just like my teriyaki chicken, teriyaki salmon is another popular home cooking dish in Japan. It is so quick and easy to make. The teriyaki sauce goes so well with pan-fried fish and is really yummy.
Mix the Teriyaki Sauce ingredients in a small bowl or a jar.
Add the salmon fillets, skin side down and press down the centre of the fillets for 30 seconds or so to avoid the fillets from curing up.
When the sauce starts bubbling, use a spoon to pour the sauce over the fillets.
1. I used salmon fillets. The middle part of the fillet was about 2cm (3/4")thick. You can use salmon cutlets (steaks) instead.
Please visit my post, Japanese Salmon Mirin-zuke if you would like to remove the backbone from a salmon cutlet (steak).
2. If you have a sweet tooth, you can add up to 1 tablespoon of sugar.
3. Turn off the heat slightly earlier than the quantity you want as the heat of the pan will continue to condense the sauce.