How to Make Teriyaki Salmon | 5-Minute Recipe | Japanese Home Cooking

Trim the spring onion and slice it for garnish.

Cut the salmon fillet in half, about 2 cm thick, leaving the skin on and removing the scales.

Coat the salmon lightly with potato starch or corn flour using a brush.

Heat a pan until hot, then add a little oil and the salmon fillets.

Cook the salmon until browned on all sides, then remove and let rest.

Use a paper towel to absorb excess oil from the pan.

Add the teriyaki sauce and squeeze in the juice of the ginger.

Allow the teriyaki sauce to bubble and form a glaze.

Return the salmon to the pan and turn it through the glaze.

Plate the salmon and garnish with spring onion.

Equipment Needed

Spice Level:

Dietary