Teriyaki Salmon

A small portion of Teriyaki Salmon can cost easily over $10 if you eat it in a restaurant. With $10, you can serve this dish to a family of 4! But first, you will need to invest in 2 very important condiments often required in Japanese cooking - Mirin and Cooking Sake.

Teriyaki sauce is made up of soya sauce, mirin (a sweet rice wine), cooking sake and sugar. The basic ratio that I use is 2:2:1:1 in the above order mentioned. So if you are cooking a thin salmon fillet (approx 150g) for one person, the amount of condiment will be as follows:- 1 tbsp soya sauce, 1 tbsp mirin, 1/2 tbsp cooking sake and 1/2 tbsp sugar. That's all it takes to make your teriyaki sauce.

Teriyaki Salmon

Ingredients:
1 piece of fresh salmon fillet with skin on, approx 300g (make sure to remove any bones in it if you are cooking this for kids)
2 tbsp each of soya sauce and mirin, 1 tbsp each of cooking sake and sugar (mix well in a bowl)
A little sea salt (optional)

Method:

1. Wash salmon fillet, dry it and rub a little sea salt on both sides to draw the moisture out. Let stand for 10 min.
2. Heat pan and drizzle a little olive oil into the pan, just enough to coat the pan lightly as the salmon will release its oils when you are frying it.
3. When pan is hot, pat dry salmon with a kitchen towel (to prevent splatter) and place salmon in the pan, skin side down.
4. Let it fry covered for 6-7min on one side at medium heat. Flip over and fry for another 5-6 minutes. (For thinner fillets, fry for 3-4 min on each side)
5. Lower heat and pour teriyaki sauce over the salmon. Let it sizzle for 1/2 - 1 minute.
6. Dish out and serve

Enjoy!

For reference:

Ingredients

Mix soya sauce, mirin, sake and sugar well

Nice crispy skin that my boys love!

Salmon releases it oils when fried

Pour sauce over fish when it is cooked and let it sizzle