Pan-Grilled Teriyaki Salmon - The Authentic Way 鮭の照り焼き

By Just One Cookbook · 20 min

Ingredients

Instructions

1. In a microwave-safe bowl, combine 1 Tbsp sake, 1 Tbsp mirin, 2 Tbsp soy sauce and 1 Tbsp sugar. Mix well to dissolve the sugar, microwaving for 30 seconds if needed.
2. Season one side of the rinsed, patted-dry salmon fillets with about 1/4 tsp kosher salt and 1/8 tsp black pepper, then flip and season the other side with the rest.
3. Sprinkle half of the 1 Tbsp flour on one side of each fillet, flip, dust the other side with the rest, press gently and shake off the excess.
4. Heat a frying pan over medium heat. Add 1/2 Tbsp neutral oil and 1 Tbsp butter, without browning the butter. Press each fillet skin-side against the pan surface for 15 seconds, then lay it skin-side down in the pan.
5. Cook for 3 minutes until the bottom is golden, then flip.
6. Add 1 Tbsp sake to the pan (no more than 2 Tbsp for thicker fillets). Cover, reduce to low heat and steam for about 3-5 minutes, adding another tablespoon of sake if it evaporates before the fish is cooked.
7. Cook until the thickest part reaches 125-130°F (52-54°C), then transfer the salmon to a plate.
8. Add the teriyaki sauce to the pan and raise the heat slightly. When it boils, return the salmon and spoon the sauce over it.
9. When the sauce thickens, turn off the heat, transfer the salmon to a plate and drizzle with the sauce.

Summarized from Just One Cookbook's video. Watch it for the details.

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