Teriyaki Salmon Ingredients
- Vegetable oil 30 milliliters
- Salmon fillet 150-300 grams
- Wheat flour 1 tablespoon
- Teriyaki sauce 70 milliliters
- Sesame seeds (fried) for decoration
- Main Ingredients
- Serving 1 serving
- World CuisineAsian, Oriental
Frying pan, plate, paper towel, tablespoon, spatula.
Teriyaki Salmon Cooking:
Step 1: prepare the salmon.
Salmon fillet should be washed and dried with paper towels. To prepare this dish, it is better to give preference to filet with skin, as it will not allow the fish to fall apart right in your pan.
Roll salmon in flour on all sides. Flour will not let the fish lose its juiciness, retaining the liquid inside the meat.
Step 2: fry salmon in flour.
Heat the oil in a pan and place the filet in it with the skin down.
On the side, you can notice how the fish is gradually cooking, changing color from pink to white. We need the color of the piece to align.
When the white color reaches half, approximately turn the salmon fillet over.
And then fry it on the sides as well, if the piece of your fish is thick, like here.
Step 3: wash the salmon from the flour.
Turn a slice of filet skin up and wash it directly with a frying pan under running water from flour. You should keep in mind that the stream should not directly hit the fish so as not to destroy it.
Empty the water completely.
Step 4: add teriyaki sauce.
Return the fillet with skillet to the fire and continue to fry. When the salmon and the bottom of the pan heat up, add teriyaki sauce on top and cook for 30 seconds.
Turn the fish upside down and cook more 30 seconds. The sauce should thicken.
Step 5: serve teriyaki salmon.
Teriyaki salmon is served with the sauce in which it was cooked. For beauty, you can sprinkle it with fried sesame seeds. And as a side dish, something neutral is suitable, for example, boiled rice or steamed vegetables (broccoli, asparagus, etc.). It turns out a fragrant and tasty dish.
Enjoy your meal!
- There are many recipes for teriyaki sauce. I use simple and traditional: mix 50 ml of soy sauce, 50 ml of mirin (sweet rice wine) and 25 g of sugar until smooth. Instead of mirin, you can use white wine, but add 40 g of sugar, not 25 g.