Not-out-of-the-bottle-Teriyaki Salmon

You like Salmon? I love Salmon. Personally, my favourite way to have Salmon is raw. But living in a landlocked country  makes me cautious (some say paranoid) about eating raw fish. My second favourite way to eat the fish is what I’m going to share with you today.  Teriyaki Salmon.

Teriyaki salmon

I don’t know about you but I hate the stuff you get in the bottle. It always seems to taste like it’s lacking something. So I made up my own. Then I googled around and as far as I can tell, there doesn’t seem to be a consensus on what makes up authentic Teriyaki sauce. Still, we like this recipe. Otherwise I wouldn’t share it with you. 

A lot of people are nervous about cooking fish. You don’t want to overcook it and be forced to eat dry fish, but you don’t want to undercook it and risk parasites. I eat sashimi, so really, this is like pfffft. If you’re nervous about catching worms from undercooked fish, take a few minutes to watch  this video. It explains how to cook fish so clearly, you’d feel like an expert after.

Teriyaki Salmon

Teriyaki Salmon

  • 2 salmon filet steaks (approx. 500g or 1 lb total)

Teriyaki sauce:

  • ¼ cup (= 4 Tbsp) light soy sauce
  • 2 Tbsp mirin
  • 2 Tbsp sake
  • 2 Tbsp sugar
  • 1 tsp sesame oil
  • ½ tsp grated ginger
  • ¼ cup water
  • In a bowl, combine all ingredients for the sauce and set aside.
  • Rinse the salmon steaks and pat very dry.
  • Heat a non-stick frying pan over medium heat and pan fry the salmon steaks for 3 – 4 minutes until golden on one side.
  • Flip the salmon steaks and pour the sauce over the fish.
  • Spoon the sauce over the salmon while it continues cooking, until sauce bubbles and thickens. About 5 mins. If the sauce thickens too quickly, add water to it or it will burn and turn bitter.
  • Dish up and leave the fish to rest for 5 minutes before serving. The fish would still be uncooked in the middle but will continue to cook while resting.

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