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.