Salmon Teriyaki
Ingredients
- 600 gOncorhynchus kisutch (in 4 fillets with skin)
- 60 mlsoy sauce
- 60 mlmirin
- 60 mlSake or rice alcohol
- 30 gBrown sugar
- 1 tspGinger ground
- 1 pcGarlic (finely minced)
- 1 tbspSunflower oil
- 1 tbspSesame seed (for garnish)
- 1 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced on the bias)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to maintain skin crispness. Can be kept for 24h in the fridge but will lose its texture.
