When I shared Salmon Fried Rice recipe, I mentioned that salmon is my children’s favorite fish. Their favorite way to enjoy salmon is always salmon sashimi or sushi, then Salted Salmon (Shiojake/Shiozake), and finally they would choose this Teriyaki Salmon as their third favorite.
In Japan, we do NOT have bottled “teriyaki sauce” like the ones you can find in grocery stores here in the U.S. We always make it at home, and each family makes it slightly differently based on their preference.
When you search “teriyaki” recipes on my site, you will see different teriyaki recipes in the search results. The ratio of ingredient for the teriyaki sauce recipes is slightly different in each recipe, but you’ll always need sake, mirin, and soy sauce (and sometimes sugar) for authentic teriyaki flavor.
Japanese cooking requires sake and mirin in most traditional Japanese recipes. If you enjoy cooking Japanese food at home, I highly recommend you to get these condiments from Japanese or Asian grocery stores.
By the way, Japanese fish is usually sliced sideways and each fillet is about 3/4 inch thickness. If you buy a whole fish, you can fillet it the same way. It will cook faster and also absorb flavors quickly. If you are not a salmon fan, you can always substitute this recipe with fresh seasonal fish (including white fish). I hope you enjoy this dish!
- 2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
- Freshly ground black pepper
- 1 Tbsp. flour (* see the note below for why using flour)
- ½ Tbsp. olive oil
- 1 Tbsp. butter
- 1 Tbsp. sake (or dry sherry)
- Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
- Sprinkle ½ Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
- In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.
- Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
- Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
- Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
- When the sauce thickens, turn off the heat. Plate the salmon e on warmed plate and serve immediately.