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teriyaki salmon

Teriyaki Salmon

Pan-fried salmon glazed with delicious homemade teriyaki sauce.
5 from 2 votes
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Course: Main Course
Cuisine: japanese cuisine
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Calories:
Author: Khin

Ingredients

  • 2 Salmon fillets with skin (about 150 g each)
  • 1 tbsp Plain flour ( all purpose flour )
  • 1 tbsp Vegetable oil
  • Asparagus to serve (Or any stir fry vegetables)

Teriyaki Sauce

  • 3 tbsp Light soy sauce
  • 3 tbsp Mirin (Japanese cooking wine)
  • 1 tbsp Water ( Or Japanese Sake )
  • 1 tbsp Brown/White sugar
  • ½ tsp Ginger paste

Instructions

  • In a small bowl, add all the teriyaki sauce ingredients, mix it well and set aside.
  • Pat dry the salmon fillets with paper towel, dust the skin side with all purpose flour. Toss the excess flour out before frying.
  • Heat 1 tablespoon of oil in a non-stick pan or skillet over medium heat. Place the salmon fillets skin side down. Cook for 2-3 minutes until the skin become crispy golden.
  • Flip the salmon and cook for another 2 minutes. Wipe off the excess oil from the pan with the paper towel.
  • Pour the sauce in and cook with medium heat until the sauce reduce and gets thicken.
  • You can prepare the vegetables white waiting for the sauce to reduce. Saute` the asparagus with a bit of vegetable oil and season with salt and pepper to taste.
  • Place the salmon fillet over rice, pour the remaining sauce over the it and place the asparagus on the side.
  • Serve immediately! Enjoy!

Notes

Mirin: Mirin is a Japanese cooking rice wine, widely used in marinade and sauces. You can find mirin at Oriental/Asian groceries or supermarket Asian aisle.
 
Highly recommend to add mirin for this recipe but if you cannot find it, you can substitute with dry sherry, or rice wine vinegar.
 
If you wish to make halal or non-alcohol version, you can mix sugar syrup/honey + rice vinegar/water. ( ratio is ½ + ½ ) Taste won't be exactly same with mirin but these substitute options can give the nearest result. 
 
Soy sauce: Japanese soy sauce is mostly use for this recipe but if you cannot find Japanese soy sauce brand, you can use any light soy sauce available at your local store. ( I usually use Kikkoman all purpose soy sauce. )
 
Sake: Sake is a fermented Japanese beverage made from rice. Sake is used in meat marinate and sauces in Japanese cooking. It has sweet and acidic flavour and higher alcohol content than mirin. You can mostly buy sake bottles or cooking sake at Oriental/Asian supermarkets. To make the dish more authentic way of cooking, you can add sake. If you don't wish to add sake, you can omit it or substitute with water for this recipe. 
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