Teriyaki Salmon
This Teriyaki Salmon features a crispy skin and a glossy glaze, perfectly balancing sweet and savory flavors.
Contents (2 sections)▾
Ingredients
- 300 g salmon fillet
- 60 ml soy sauce
- 30 ml mirin
- 30 ml sake
- 15 g sugar
Steps
Pat the salmon fillet dry using paper towels to ensure it sears well rather than steams during cooking.
In a saucepan, combine soy sauce, mirin, sake, and sugar. Heat over medium until sugar dissolves, then reduce to low and simmer for about 10 minutes, or until the sauce thickens and can coat the back of a spoon.
Heat a cast-iron skillet over medium-high heat. Once hot, add the salmon skin-side down and cook for about 6-7 minutes, until the skin is crispy.
Flip the salmon and cook for an additional 3-4 minutes, or until the flesh reaches an internal temperature of 63°C and is just opaque.
Remove the pan from heat and brush the teriyaki glaze over the salmon. Let it sit for a minute to allow the glaze to adhere.
Tools you'll want
- · Cast-iron skillet (Lodge, 6.5–10in)
Why this works
The key to achieving a glossy teriyaki glaze while ensuring the salmon is perfectly cooked lies in the technique of pan-searing and the timing of glazing. By patting the salmon dry, you promote a proper sear, which prevents steaming. Cooking the skin first allows it to become crispy, enhancing texture and flavor. Glazing at the end is crucial because cooking the glaze too long can lead to scorching due to the sugar content. If the salmon fillet seems to be cooking too quickly, reduce the heat to maintain a steady temperature without burning the exterior. If the glaze appears too runny, continue to simmer until it thickens to your desired consistency, ensuring it clings beautifully to the salmon.
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