Photograph of the finished Salmon teriyaki

Japan · Cá hồi teriyaki

Salmon teriyaki

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 600 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Mirin Mirin 60 ml
  • Photograph of Cooking sake Cooking sake 40 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 4 bowls

Method

  1. 1 To make teriyaki sauce: soy sauce, mirin, sake, sugar, and grated ginger.
  2. 2 Pan-fry the salmon fillet, skin side down, for 4 minutes until crispy.
  3. 3 Flip the fish over, pour the sauce over it, and simmer for 3 minutes until the sauce coats the fish evenly.
  4. 4 Simmer the remaining sauce until thickened, then pour it over the fish.
  5. 5 Serve with hot rice and chopped scallions.

With an appliance

  • Air fryer 22 min

    Replace steps 2-3: lightly spray oil onto the fish skin, run the steamer at 200 degrees for 8 minutes, flip at the 5th minute, then brush with teriyaki sauce; this is faster than pan-frying by about 3 minutes and the sauce is dry and glossy, but you must line a tray to catch the drips.

Start cooking