Teriyaki Salmon
Juicy salmon fillet seared to a crisp crust and coated in a glossy, sweet-and-savory teriyaki glaze with ginger.
Ingredients
- salmon fillet700 g
- soy sauce4 tbsp
- mirin3 tbsp
- honey2 tbsp
- fresh ginger10 g
- sesame seeds1 tbsp
- vegetable oil2 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Pat the salmon fillets dry with a paper towel, then season with salt and pepper to taste on both sides.
In a bowl, whisk together the soy sauce, mirin, honey and finely grated fresh ginger until smooth — this is your teriyaki sauce.
Heat the oil in a skillet over medium heat. Place the salmon skin-side down and sear for 3-4 minutes until golden and crisp.
Flip the fillets over and cook for another 2-3 minutes. Transfer the salmon to a plate.
Pour the teriyaki sauce into the same skillet and bring to a boil over medium heat, stirring until the honey fully dissolves.
Return the salmon to the skillet, reduce the heat to low and cook for 3-5 minutes, continuously basting the fish with the sauce, until it thickens to the consistency of thin honey and the fillets are tender and flake easily with a fork.
Remove from the heat, sprinkle with sesame seeds and serve immediately, spooning the remaining sauce from the skillet over the salmon.
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