Teriyaki Salmon is pan-fried salmon in a sweet and salty Teriyaki sauce. It is a popular item at Japanese restaurants in the US, and it’s almost always on the menu. Teriyaki salmon is so easy to make with simple ingredients and steps, so why not try it at home too?
Teriyaki fish is a staple item in Japanese cuisine, but it’s usually yellowtail, not salmon. Even when salmon is used, the sauce is a little different there. Japanese Teriyaki sauce is often much less sweet and gooey. It’s either a smaller amount of sauce, just enough to coat the surface of the fish in a pan, or dabbed on with a brush when the fish is grilled, again, to coat the fish with a thin layer of sauce. When Japanese Teriyaki sauce is thick, that’s not because it contains a thickening agent but from reduction. Teriyaki sauce in the US at a lot of restaurants on the other hand is more like a gravy sauce thickened with some starch. It is quite different from its Japanese counterpart, but it tastes equally wonderful. Teriyaki sauce has been around in the US for a long while, and it’s developed to suit and serve American people’s taste over those years.
The sauce in this recipe is more American-style, a little on the sweeter side, and it goes deliciously with Steamed Rice and other Japanese side dishes. And the best part is that the dish will be done in a matter of 10 minutes. How great is that? Try this today!
Teriyaki Salmon
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Ingredients
- 2 fillets salmon
- 1/4 tsp salt
- 2 tsp oil
Instructions
- Sprinkle salt over salmon fillets. Mix all the ingredients of Teriyaki Sauce in a bowl.
- Heat oil in a frying pan at medium heat, and cook salmon fillets for 3 minutes. Turn over and cook another couple of minutes. Pour the sauce mixture over the salmon, and reduce until thickened.
Video
