10 minute Teriyaki Salmon Recipe (照り焼きサーモン)

By Sudachi · 10 min

Ingredients

Instructions

1. Rinse the spinach in cold water, then cut it into three parts: stems, middle and leaves, tying each bundle with butcher's string (skip this if using only leaves).
2. Bring a small pot of water to a boil with a pinch of salt, and set a bowl of ice-cold water beside it.
3. Blanch the thickest stems in the boiling water for 1 minute, then add the middle part and blanch for 45 seconds more.
4. Add the leaves and blanch everything together for 30 seconds.
5. Move each bundle to the ice-cold water for 1-2 minutes, squeeze gently, then drain on kitchen paper.
6. Whisk 1 ½ tbsp soy sauce, 1 ½ tbsp mirin, 1 ½ tbsp sake and 1 tsp sugar in a small bowl until the sugar dissolves. Set aside.
7. Heat a frying pan over medium heat. Pat the 2-4 salmon fillets very dry, then season both sides with salt and pepper.
8. Dust the flesh of the salmon with 1 tbsp potato starch (or cornstarch), spreading a thin, even layer, then tap off the excess.
9. When the pan is hot, add 1 tbsp cooking oil and lay the salmon skin side down. Fry for about 4 minutes, until the skin is crisp and golden.
10. Meanwhile, melt 1 tbsp butter in a second pan over medium heat. Add 100 g asparagus with a pinch of salt and pepper and stir-fry for 2-3 minutes (4-5 minutes if thick) until tender-crisp. Add the blanched spinach and fry together for 1-2 more minutes, then take off the heat.
11. Turn the salmon and fry the other side for 2 minutes.
12. Pour in the teriyaki sauce, move the fillets around so the sauce coats the pan, and spoon it over the skin. Remove from heat once the sauce is thick and glossy.
13. Divide the cooked rice between 2 bowls, top each with spinach, add the salmon and asparagus beside it, then spoon the remaining pan sauce over the salmon and finish with sesame seeds and chopped green onions.

Summarized from Sudachi's video. Watch it for the details.

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