📝 About This Recipe
Experience the perfect harmony of sweet and savory with this quintessential Japanese classic, featuring succulent fillets of fatty Atlantic salmon. Our signature sauce is crafted from scratch, eschewing bottled versions for a complex depth of flavor achieved through the reduction of mirin, sake, and high-quality soy sauce. The result is a glistening, lacquer-like glaze that clings to crispy-skinned fish, offering a melt-in-your-mouth texture that defines gourmet home cooking.
🥗 Ingredients
The Salmon
- 4 pieces Salmon Fillets (6-ounce portions, skin-on, center-cut preferred)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1 tablespoon Neutral Oil (such as grapeseed or avocado oil)
- 1 tablespoon Cornstarch (for light dusting to ensure crispiness)
Handmade Teriyaki Sauce
- 1/4 cup Soy Sauce (use Japanese Shoyu for authenticity)
- 1/4 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 2 tablespoons Granulated Sugar (adjust for desired sweetness)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 clove Garlic (grated or minced into a paste)
For Garnish
- 1 teaspoon Toasted Sesame Seeds (white or black)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 wedge Lemon (for a bright acidic finish)
👨🍳 Instructions
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1
Remove the salmon fillets from the refrigerator 15 minutes before cooking to take the chill off, ensuring even cooking throughout.
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2
In a small saucepan, combine the soy sauce, mirin, sake, sugar, grated ginger, and garlic. Whisk well over medium heat.
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3
Bring the sauce to a gentle simmer. Let it bubble for 5-8 minutes until it reduces by about one-third and starts to look syrupy. Set aside.
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4
Pat the salmon fillets extremely dry with paper towels. Moisture is the enemy of a crispy crust.
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5
Season the flesh side of the salmon with a pinch of salt. Lightly dust the skin side with cornstarch, tapping off any excess.
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6
Heat the neutral oil in a large non-stick or well-seasoned cast iron skillet over medium-high heat until the oil shimmers.
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7
Place the salmon fillets in the pan, skin-side down. Press down gently with a spatula for 10 seconds to ensure the skin makes full contact with the pan.
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8
Sear the skin side for 4-5 minutes without moving them, until the skin is golden and crispy and the flesh has cooked about halfway up the side.
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9
Carefully flip the fillets. Cook the flesh side for only 1-2 minutes for a medium-rare to medium center.
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10
Pour the prepared teriyaki sauce into the pan around the salmon. It will bubble vigorously immediately.
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11
Use a spoon to continuously baste the salmon with the thickening sauce for about 60 seconds. The sauce should coat the fish in a thick, dark glaze.
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12
Remove the pan from the heat immediately to prevent the sugar in the sauce from burning.
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13
Transfer the salmon to plates, pour the remaining glaze from the pan over the top, and garnish with sesame seeds and green onions.
💡 Chef's Tips
Always pat the fish dry with paper towels; any surface moisture will steam the fish rather than sear it. For the best flavor, use 'Hon Mirin' (true mirin) rather than 'Mirin-fu' (mirin-style seasoning) which contains corn syrup. Don't overcook the salmon; it continues to cook for a minute after being removed from the heat. If the sauce becomes too thick in the pan, add a teaspoon of water or sake to loosen it back to a glaze consistency. If you prefer a thicker glaze without reducing as long, whisk 1/2 teaspoon of cornstarch into the cold sauce ingredients before heating.
🍽️ Serving Suggestions
Serve alongside fluffy steamed short-grain Japanese rice to soak up the extra glaze. Pair with blanched bok choy or steamed broccoli florets drizzled with sesame oil. A side of chilled cucumber sunomono (vinegar salad) provides a refreshing crunch and acidity. Enjoy with a glass of chilled Junmai Ginjo sake or a light, crisp Japanese lager. For a low-carb option, serve over a bed of sautéed zucchini noodles or cauliflower rice.