Salmon fillets are seared in a lightly oiled pan, teriyaki sauce is poured in and the fish is cooked until the sauce is thick and sticky. Salmon teriyaki is a fast, easy and tasty main course.Serve salmon teriyaki over rice with shredded cabbage, pickled ginger and miso soup on the side for a complete meal.
- 600 grams salmon fillet (see notes after the recipe)
- 1 teaspoon cooking oil
- Cut the salmon fillet into four equal portions.
- Sandwich the salmon fillets between stacks of paper towels and press lightly to remove as much moisture as possible.
- Brush the bottom of a skillet or frying pan with oil.
- Over high heat, sear all sides of the salmon fillets.
- Mix together all the ingredients for the teriyaki sauce and pour into the pan with the fish.
- Cook the salmon in teriyaki sauce over medium-high heat, uncovered, turning them over for even cooking, until the liquid is thick and sticky.
- Plate the salmon teriyaki and brush the sticky sauce over the surface of the fillets before serving.
Skin-on salmon is preferred to make sure that the fillets do not crumble into pieces during cooking. For the cabbage, thinly slice a small head of white cabbage and, optionally, toss with a dressing made of equal amounts of sesame seed oil, soy sauce and lemon juice. Japanese pickled ginger (gari) can be bought ready-to-eat at Japanese and Asian groceries.
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.