How to make salmon teriyaki - authentic recipe - 鮭の照り焼き

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar offers acidity, while white wine is a more affordable option.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

Cooking wine can substitute for sake, and grape juice is a non-alcoholic alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a healthier alternative, while canned salmon is budget-friendly.

Score the salmon skin.

Heat a pan on high heat.

Once the pan is hot, pour in a glug of vegetable oil.

Place the salmon fillet skin-side down in the pan and apply pressure to ensure the skin makes contact with the pan.

Lightly season the salmon with salt and white pepper.

Cook the salmon skin-side down until it is crispy and golden brown.

Turn down the heat to low to medium and cover the pan with aluminum foil to maintain a steady cooking temperature.

Flip the salmon over to cook the flesh side after it has cooked about 80% on the skin side.

Deglaze the pan with sugar and turn the heat up to high to ignite the sugar and burn off the alcohol.

Add teriyaki sauce to the pan and reduce the heat to low to thicken the sauce without burning it.

Baste the salmon with the thickening teriyaki sauce, ensuring it is well-coated.

Once the sauce has thickened and the salmon is golden brown, remove the pan from heat and let the salmon rest for 1-2 minutes.

Plate the salmon and serve with rice, salad, or potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens