Salmon Teriyaki

Ingredients for Salmon Teriyaki

• 120ml sake

• 60ml mirin (sweet Japanese rice wine)

• 60ml soy sauce

• 1 tablespoon vegetable oil, plus more if needed

• 4 (170g) skin-on, boneless salmon fillets (about 1 inch thick)

• Kosher salt

• Sansho powder (for serving

• optional)

• Sansho powder is made from the ground berries of the prickly ash tree.

How to make Salmon Teriyaki

Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.

Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.

Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.

Serve sprinkled with sansho powder, if desired.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.