Teriyaki salmon
Salmon fillets seared until golden, then glazed in a quick pan sauce of soy sauce, mirin, sake and sugar that reduces to a glossy coat.
Method
- 1
Pat the salmon dry with kitchen paper and season the flesh lightly with salt.
- 2
Stir the soy sauce, mirin, sake and sugar together in a small bowl until the sugar dissolves.
- 3
Heat the oil in the frying pan over medium-high heat until it shimmers.
- 4
Lay the salmon in skin side down and cook without moving it until the skin is crisp and the flesh has turned pale most of the way up the sides.
- 5
Turn the fillets over and cook until the second side is lightly golden.
- 6
Turn the heat down to medium and wipe most of the fat out of the pan with kitchen paper.
- 7
Pour in the sauce, which will bubble up straight away.
- 8
Simmer, spooning the sauce over the salmon again and again, until it turns syrupy and coats the fish in a shiny glaze.
- 9
Check the thickest fillet: the flesh should flake under gentle pressure but still look a little translucent in the centre.
- 10
Serve with the glaze spooned over, scattered with spring onion and sesame seeds.
Notes
- If the sauce thickens before the salmon is cooked, add a tablespoon of water and keep basting.
- The glaze sets further as it cools, so take it off the heat while it is still loose and syrupy.
Equipment
Large non-stick frying pan, Fish slice, Small bowl, Kitchen paper