asianPan-Seared Teriyaki Salmon
Crispy-skinned salmon fillets basted in a glossy homemade soy, mirin, and ginger reduction, served over jasmine rice.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Sauce
2 minutesMix the soy sauce, mirin, sake, sugar, grated ginger and grated garlic in a bowl.
Success cueThe sugar has dissolved.
- 02
Preparation
2 minutesPat the salmon fillets completely dry and season them lightly with salt.
Success cueThe surface feels dry to the touch.
- 03
Searing
7 minutesHigh heatHeat 1 tablespoon of oil in a skillet over medium-high heat. Sear the salmon skin side down for 4 minutes, then turn and cook for 2 to 3 minutes.
Success cueThe skin is crisp and the flesh is opaque and flakes at the thickest part.
- 04
Glazing
3 minutesMedium heatLower the heat to medium, pour in the sauce and spoon it over the salmon for 2 to 3 minutes until thick and glossy.
Success cueThe sauce coats the back of a spoon.
- 05
Serve
2 minutesServe the salmon over the cooked rice and sprinkle with toasted sesame seeds.
Success cueThe salmon sits on the rice with the glaze still shiny.
Cooking tips
Basting with bubbling syrup creates an authentic Japanese mirror lacquer.
- • Pat salmon completely dry before searing for crispy crust
Potential allergens
Wheat / gluten, Soy, Fish, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
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