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

In a small bowl, combine 1 tbsp of sake, 1 tbsp of mirin, 2 tbsp of soy sauce, and 1 tbsp of sugar.

Microwave the mixture for 30 seconds and mix until the sugar has dissolved.

Season both sides of the salmon with kosher salt and black pepper.

Coat both sides of the salmon with 1 tbsp of all-purpose flour, removing any excess flour.

Heat a frying pan over medium heat.

Add 0.5 tbsp of oil and 1 tbsp of unsalted butter to the hot pan, being careful not to let the butter burn.

Sear the salmon skin-side down, pressing down for 15 seconds, then place the presentation side down.

Cook the salmon for 3 minutes or until the bottom is golden brown, then flip and cook the other side.

Add 1-2 tbsp of sake to the pan, cover with a lid, and reduce the heat to low.

Steam the salmon for 3 to 5 minutes, checking for doneness (about 4 minutes for salmon less than an inch thick).

Transfer the salmon to a plate when done.

Add the teriyaki sauce ingredients to the pan, slightly increase the heat, and stir the sauce until it starts to boil.

Add the salmon back to the pan while the sauce thickens, spooning the sauce over the salmon several times.

Turn off the heat and transfer the teriyaki salmon to a plate.

Equipment Needed

Spice Level: