This Teriyaki salmon can be made from scratch in under ten minutes from just a handful of basic ingredients. The salmon ends up moist and tender with a thick, shiny glaze, thanks to a simple trick.
Servings 2 servings
- small knob ginger
- 2 tablespoons sake
- 450 grams salmon filets (about 1-inch thick)
- 1 tablespoon potato starch
- 1 teaspoon vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons evaporated cane sugar
Grate the ginger and then squeeze about 1/4 teaspoon of ginger juice out of the pulp. Add this to the sake and then set it aside.
Use paper towels to dry off the surface of the salmon.
Add the potato starch to a tea strainer and dust every surface of the salmon with an even coating of potato starch.
Heat a frying pan over medium heat until it's hot, but not scorching hot. Add the oil and then the coated salmon. Fry the salmon undisturbed until it's cooked about 1/3 of the way up one side.
Flip the salmon over and then fry it until it is cooked about 1/3 of the way through on the other side.
Remove the salmon from the pan, and use a paper towel and tongs to wipe out all of the oil.
Add the sake, soy sauce, and sugar to the pan and stir until the sugar is dissolved and the mixture is boiling.
Return the salmon to the pan and repeatedly flip the salmon until it is glazed in a thick layer of shiny sauce.
Serve the salmon teriyaki over rice with any remaining sauce drizzled over it.
Calories: 428kcal | Carbohydrates: 17g | Protein: 47g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 124mg | Sodium: 1107mg | Potassium: 1181mg | Fiber: 1g | Sugar: 12g | Vitamin A: 90IU | Calcium: 27mg | Iron: 2mg