Salmon Teriyaki

A salmon fillet with crispy skin, glazed in a dark, glossy sauce. The flesh remains translucent at the center while the glaze provides a powerful umami punch that coats every bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 362
• Protein: 34 g
• Carbs: 16 g
• Fat: 16 g

Ingredients

• 600 g Oncorhynchus kisutch ( in 4 fillets with skin )
• 60 ml soy sauce
• 60 ml mirin
• 60 ml Sake or rice alcohol
• 30 g Brown sugar
• 1 tsp Ginger ground
• 1 piece Garlic ( finely minced )
• 1 tbsp Sunflower oil
• 1 tbsp Sesame seed optional ( for garnish )
• 1 piece Spring onion, sauté/poêlé sans matière grasse optional ( thinly sliced on the bias )

Instructions

1. Preparing the teriyaki base

   In a bowl, combine soy sauce, mirin, sake, brown sugar, and ground ginger. Add the minced garlic. Stir until the sugar granules are completely dissolved.

2. Searing the fish

   Heat the sunflower oil in a pan over high heat. Place the salmon fillets skin-side down. Press them for a few seconds to prevent curling. Cook without moving until the skin is golden and crispy. Flip them to sear the other side for 1 minute.

3. Glazing and reduction

   Pour the liquid mixture into the pan. Let it boil and reduce. The sauce should thicken and become syrupy until it coats the back of a spoon. Constantly spoon the glossy glaze over the salmon to coat it.

Chef's tips

• Don't flip the salmon too early: the skin should release itself from the pan once properly seared.
• The sauce is ready when the bubbles get large and the mixture thickens significantly.

Storage

Consume immediately to maintain skin crispness. Can be kept for 24h in the fridge but will lose its texture.