Teriyaki Salmon 鮭の照り焼き

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Stir together 1 Tbsp sake, 1 Tbsp mirin, 2 Tbsp soy sauce and 1 Tbsp sugar in a microwave-safe bowl until the sugar dissolves; microwave for 30 seconds to help it dissolve.
2. Rinse the salmon fillets and pat them dry. Season one side with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp black pepper, then season the other side with the remaining salt and pepper.
3. Dust one side of the salmon with half of the 1 Tbsp flour, flip, dust the other side with the rest, press gently, and shake off the excess.
4. Heat a frying pan over medium heat, then add ½ Tbsp neutral oil and 1 Tbsp butter. Do not let the butter burn; lower the heat or lift the pan off the heat if it gets too hot.
5. Press each fillet skin-side against the hot pan for 15 seconds, then lay it skin side down in the pan. Cook for 3 minutes until the bottom is golden brown, then flip.
6. Add 1 Tbsp sake (no more than 2 Tbsp for thicker fillets), cover, lower the heat to low and steam for about 3–5 minutes depending on thickness, adding another tablespoon of sake if it evaporates before the fish is cooked.
7. Cook until the thickest part reads 125–130°F (52–54°C) on an instant-read thermometer, then move the salmon to a plate. The residual heat will finish cooking it.
8. Add the teriyaki sauce to the pan and raise the heat slightly. When it boils, return the salmon, spoon the sauce over it, and turn off the heat once the sauce thickens.
9. Transfer the salmon to a plate and drizzle the remaining sauce over it.

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

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