Salmon Teriyaki - Traditional Flavour, No Added Sugar or Charcoal!

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar is lower in calories and provides a similar tangy flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for a lighter flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with potential health benefits.

Make teriyaki sauce by combining soy sauce, mirin, and sake.

Slice half an onion relatively thin.

Heat a saucepan over medium-high heat and add vegetable oil.

Add sliced onions to the pan and sprinkle with a bit of salt to help release moisture.

Cook onions until they are translucent and the harsh smell is gone, evaporating the water content.

Optionally skim off excess oil from the pan.

Add mirin to the onions and reduce until it takes on a syrupy texture.

Once the alcohol has evaporated, add soy sauce and reduce further until it coats the back of a spoon.

Pass the teriyaki sauce through a sieve and set aside to keep warm.

Choose salmon belly or the part closest to the head for more fat.

Check the salmon for pin bones and keep the skin on for flavor.

Heat a pan and optionally torch the fatty part of the salmon for added flavor.

Add a bit of vegetable oil to the hot pan and infuse with slices of ginger to remove fishiness.

Place salmon skin side down in the pan, pressing gently with a fish spatula to maximize contact with the pan.

Reduce heat to medium and cook the salmon mostly on one side for crispy skin.

Watch for the white stripes of fat on the salmon; if you have a blowtorch, use it to burn the fat without burning the flesh.

Cook until the white stripes have disappeared and the salmon is 70% cooked before flipping it.

Prepare garnish by slicing scallions, using both the white and green parts.

Flip the salmon and cook the other side briefly.

Turn off the stove and remove the salmon from the pan.

Glaze the salmon with the thick teriyaki sauce, first on the skin side and then on the flesh side.

Plate the salmon with steamed rice and garnish with sliced scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens