Recipe Thursday: Teriyaki Salmon

Here’s something you probably haven’t tried before. WE all know about Teriyaki Beef and Teriyaki Chicken, but did you know you can also make Teriyaki fish? The recipe below is not only for salmon but nay other fish you may like.

Ingredients:

– 2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
– Salt
– Freshly ground black pepper
– 1 Tbsp. flour (* see the note below for why using flour)
– ½ Tbsp. olive oil
– 1 Tbsp. butter
– 1 Tbsp. sake (or dry sherry)
– Seasonings
– 1 Tbsp. sake (or dry sherry)
– 1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
– 1 Tbsp. sugar
– 2 Tbsp. soy sauce

1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.

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2. Sprinkle 1/2 Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
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3. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.
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4. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
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5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it’s cooked through. Remove the salmon to a plate.
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6. Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
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7. When the sauce thickens, turn off the heat. Plate the salmon on a warmed plate and serve immediately.

 

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