Teriyaki Salmon

A Japanese classic that is surprisingly easy to make.

  • Serves 2
  • Prep time 5 min
  • Cook time 10 min
Teriyaki salmon on rice with carrots in a black bowl

Ingredients

For the sauce

For the fish

Method

  1. Combine the ingredients for the sauce and stir until the sugar is mostly dissolved. Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
  2. Sprinkle half the flour on one side of the salmon and spread evenly. Flip over and sprinkle the rest of the flour on the other side. Gently shake the fillets to get rid of the excess flour. In a frying pan, add the vegetable oil and melt the butter over medium heat. Take care to not burn the butter. Add the salmon skin side down if the fillet has skin. Cook for 3 minutes, or until the bottom side is nicely browned, and then flip.
  3. Add the sake and cover with a lid. Steam the salmon for 3 minutes, or until it’s cooked through. Then set the salmon aside on a plate while we cook the sauce.
  4. Add the sauce mixture to the pan and increase the heat a little. When the sauce starts to boil, add the salmon back in the pan and spoon the sauce over the salmon.
  5. When the sauce thickens, turn off the heat. Serve immediately with some rice and vegetables.