Salmon Teriyaki
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Tadashi Ono and Harris Salat
Teriyaki gets an image makeover in this classic dish without losing its sweet and salty glaze.
Ingredients
1/2 cup sake
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
1 tablespoon vegetable oil, plus more if needed
4 (6-ounce) skin-on, boneless salmon fillets (about 1 inch thick)
Kosher salt
Sansho powder (for serving; optional)
Instructions
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.
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