Salmon Teriyaki : Recipe

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Salmon Teriyaki

Salmon glazed in a mix of sake, soya and rice wine
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Course Main Course
Cuisine Japanese

Equipment

  • Non-Stick Frying Pan
  • Flexible Fish Spatula
  • Small Saucepan
  • Small Whisk
  • Microplane or Fine Grater
  • Small Bowl or Glass Measuring Jug
  • Chef’s Knife

Ingredients
  

  • 1/2 cup Sake
  • 1/2 cup Japanese rice wine
  • 1/4 cup soy sauce
  • 1 tbsp vegetable oil, plus more if needed
  • boneless salmon fillets (about 1 inch thick)
  • Salt

Instructions
 

  • Combine sake, wine, and soy sauce in a small bowl, give a good mix and then set teriyaki sauce aside.
  • Heat oil in a large skillet over medium-high.
  • Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes.
  • Transfer to a plate when done.
  • Remove the fat from the skillet.
  • Bring teriyaki sauce to a boil in skillet over medium heat.
  • Cook until reduced by two-thirds, about 4 minutes.
  • Now add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through.