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 tasty.
- 2 x 200g (7oz) salmon fillets , skin on (note 1)
- ½ tbsp oil (vegetable, canola, sunflower, peanut)
- 1 tbsp sake
- Blanched green beans
- Baby tomatoes
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Mix the Teriyaki Sauce ingredients in a small bowl or a jar.
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Pat-dry salmon fillets using a kitchen towel.
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Heat oil in a frypan over medium high heat.
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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.
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Cook for 2 minutes, turn them over and cook further two minutes.
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Add 1 tablespoon of sake to the pan, place a lid on and steam for about 30 seconds.
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Remove the lid and turn the fillets over, then add the teriyaki sauce.
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When the sauce starts bubbling, use a spoon to pour the sauce over the fillets.
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When the quantity of the sauce reduces to about 2-3 tablespoons (note 3), turn the heat off.
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Transfer the salmon to a serving plate with green beans and tomatoes, pour the sauce in the pan over the salmon. Serve immediately.
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.