japanese teriyaki salmon recipe

We’re supported by your generosity. As you can see, they have oily and firm flesh, which is best suited for teriyaki fish. If you really want to add things like scallions or sesame seeds to your sauce, just sprinkle them on top of your Teriyaki salmon after cooking. And healthy salmon teriyaki recipe that's homemade.

But if you have a sweet tooth, feel free to add some sugar. Add the potato starch to a tea strainer and dust every surface of the salmon with an even coating of potato starch. If you are using a salmon cutlet (steak), you could simply cook the cutlet as is with the back bones in. This eliminates any particulate matter that will ruin the shininess of the sauce. This is another very quick dish to make. Instead of adding chopped or grated ginger directly to the sauce, I squeeze just the juice from the grated ginger pulp, which eliminates any particulate matter that will cloud your glaze.

Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? No, I do not recommend marinating the salmon in teriyaki sauce as the sugar will cause the salmon to burn. Required fields are marked *.

Heat a frying pan over medium heat until it’s hot, but not scorching hot. Authentic Japanese teriyaki sauce contains equal parts of soy sauce, sake, and sugar (and sometimes mirin). Add sugar and ginger to the mix and slowly bring to the boil. The proportion of sauce ingredients are easy to remember – equal portions of soy sauce, sake, mirin plus some sugar. King), or Atlantic work best for this recipe as the fat helps keep the fish moist, however, if you’re careful with the amount of time you cook it for, any type of salmon will work. Cook for 2 minutes, turn them over and cook further two minutes. Definitely a keeper for us. Sprinkle a little of flour on one side of salmon and spread evenly and do the other side as well. The only exception is if you have cedar planks. This is what gives authentic Japanese teriyaki sauce it’s depth of flavor. Serving the Teriyaki salmon on rice allows you to drizzle any extra sauce on the salmon, which seasons the rice. Just like my teriyaki chicken, teriyaki salmon is another popular home cooking dish in Japan. The first thing you want to do is grate the ginger, and then squeeze the resulting ginger pulp to extract the juice. Mix the Teriyaki Sauce ingredients in a small bowl or a jar. It is so quick and easy to make. To make it on a plank, place the starch coated filets on a plank that’s been soaked in water overnight. Save my name, email, and website in this browser for the next time I comment. Among the many kinds of fish cooked in teriyaki sauce, teriyaki salmon is probably the most popular in Japan. Salmon – Salmon with a higher fat content such as Chinook (a.k.a. Sprinkle a little of flour on one side of salmon … You can use salmon cutlets (steaks) instead. The word ‘teri’ (照り) means shiny or glossy and ‘yaki’ (焼き) means grill. Serve immediately.

All rights reserved. Copyright © 2005-2019 Japan Centre Group Ltd. All Rights Reserved. Turn off the heat slightly earlier than the quantity you want as the heat of the pan will continue to condense the sauce. Katsu Curry (Japanese Curry with Chicken Cutlet). You can find out more by reading our, Japan Centre - Japanese Food Hall since 1976, Coronavirus - find out the latest information & delivery update, Vegan and Organic Tofu and Meat Alternatives.

In a frying pan, add the oil and start cooking the salmon until it is nearly cooked. We use cookies to give you the best online shopping experience. Let this fry undisturbed until it’s the salmon is opaque about a third of the way up the sides. Ingredients for Teriyaki Salmon. The sauce is very tasty and goes so well with boiled rice or potatoes (mashed or boiled). I suggest you cut the salmon into fillets lengthwise, so each piece is about the same thickness. Using a pan that’s too hot will cause the outside of your salmon to get tough. 2. Transfer the salmon to a serving plate with green beans and tomatoes, pour the sauce in the pan over the salmon. If you make teriyaki with a kingfish fillet, it becomes ‘buri no teriyaki’ (鰤の照り焼き) because kingfish is ‘buri’ (鰤) in Japanese. Add sugar and ginger to the mix and slowly bring to the boil. Add 1 tablespoon of sake to the pan, place a lid on and steam for about 30 seconds. Teriyaki Salmon (照り焼きサーモン) is one of those dishes that are more popular in the US than it is in Japan. 2 salmon steaks100ml soy sauce100ml mirin1 tsp grated ginger1 tbsp sugar1-2 spring onions. From well-known Japanese kitchen staples from rice and noodles, to freshly baked goods, matcha and sake, shop from Japan Centre’s extraordinary range of over 3,000 different products on the UK's favourite Japanese food site. Check out this easy to make recipe made with simple ingredients. This Asian salmon recipe is quick, easy and full of flavor, making a tender seafood dish for lunch or dinner. I used salmon fillet but you can use fish cutlet (steak) instead.

Please visit my post, Japanese Salmon Mirin-zuke if you would like to remove the backbone from a salmon cutlet (steak). When I’m making Teriyaki Salmon, I like adding a bit of ginger to the sauce to smooth over any fishiness, but instead of adding the ginger directly to the sauce, I grate it and squeeze out just the juice. If you have a sweet tooth, you can add up to 1 tablespoon of sugar.

The word ‘sake’ has the same Romaji spelling as drinking sake but the kanji character is different – the kanji character for sake as fish is 鮭, sake as alcohol is 酒.

In the case of a fillet, try to buy a piece that has even thickness and avoid the belly part as it is extremely thin. To make the teriyaki sauce, mix the soy sauce and the mirin together in a saucepan. The amount of sugar can be anywhere between half a portion to zero. The Teriyaki Salmon is done when you have a thick glaze around the fish, and the sauce has started to caramelize. Hi! That being said, Teriyaki sauce is delicious on almost anything, so I want to show you an authentic way to make it a lot easier than most recipes I’ve seen. It is very difficult to explain here but the stress in syllables is different between the two to distinguish two different words with the same spelling.

The high temperatures involved in grilling tend to render the salmon tough and chewy on the outside, which is why I don’t usually recommend it. Gently remove excess flour. Sake contains a high concentration of amino acids, which are responsible for giving foods the taste of umami. Grill the plank until the salmon reaches an internal temperature of 130 degrees F. For the sauce, just add the sake, ginger juice, soy sauce, and sugar to a pan and reduce it until it forms a thick glaze. Use paper towels to ensure the surface of the salmon is dry.

Flip it over and cook the second side until it’s also cooked about a third of the way through. Serve the salmon with some chopped spring onions and a side portion of rice and vegetables for a great Japanese meal. Thank you for the clear instructions. No Recipes®. This Teriyaki salmon can be made from scratch in under ten minutes from just a handful of basic ingredients.

Add about 1/4 teaspoon of ginger juice to the sake. Because of the sugar in the sauce, the surface of the meat/fish becomes glossy when coated with the sauce. If you want to use a non-sugar sweetener, you will need to consult the packaging to figure out the equivalency for your sugar substitute.

Sprinkle salt lightly on both side of the salmon and leave for 10 minutes and pat dry. Grate the ginger and then squeeze about 1/4 teaspoon of ginger juice out of the pulp. Other fish fillets usually used for teriyaki are sword fish and Spanish mackerel. Add this to the sake and then set it aside. Made with soy sauce and mirin rice wine, teriyaki sauce is sweet, savoury, and a little sticky, and beautifully complimenting many types of meat, seafood, and vegetables. I like to serve Teriyaki Salmon over a bed of plain rice. Making your own teriyaki-style sauce with soy sauce, sake, and brown sugar. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Teriyaki (照り焼き) is one of the typical cooking method of Japanese cuisine where meat or fish is cooked with soy-based sweet sauce. Fish ‘sake’ has the stress on ‘sa’ while drinking sake has no stress. Fry the salmon undisturbed until it’s cooked about 1/3 of the way up one side. Authentic Japanese teriyaki sauce has just three ingredients. Put a non-stick frying pan over medium heat and get it relatively hot but not scorching. I used salmon fillets. It is so quick and easy to make.

Return the salmon to the pan and flip it over repeatedly to coat it with the glaze. We also don’t add starch or any thickening agent to the sauce in Japan because it gets its thickness from the sugar caramelizing. Use paper towels to dry off the surface of the salmon. The teriyaki sauce goes so well with pan-fried fish and it is really tasty. When the quantity of the sauce reduces to about 2-3 tablespoons (note 3), turn the heat off. 3. Add the sake and ginger mixture, soy sauce, and sugar to the pan and stir this until the sugar is fully dissolved, and the teriyaki sauce is boiling. Alternatively, you could remove the backbones, making two boneless pieces, which becomes almost like the typical Japanese way of cooking teriyaki salmon. This not only reduces the fat content, but it also helps ensure the sauce stays clear. As for mirin, if you can get real mirin, you can add an equal portion of it to your sauce. This allows you to drizzle any remaining sauce on top of the salmon, which percolates down onto the rice.

A thin coating of potato starch helps the sauce stick to the salmon, this allows you to get a nice thick glaze without overcooking the fish. Add the sake, soy sauce, and sugar to the pan and stir until the sugar is dissolved and the mixture is boiling. Add a bit of oil and pan-sear the salmon (skin-side … Enjoy this flavoursome salmon dish as a main meal, with a side of rice and salad. Add the salmon fillets, skin side down and press down the centre of the fillets for 30 seconds or so to avoid the fillets from curing up. To make the teriyaki sauce, mix the soy sauce and the mirin together in a saucepan. Transfer the salmon to a plate and use paper towels to wipe out all of the pan’s oil. Your email address will not be published. It takes just over 10 minutes in total including preparation. You can now add the teriyaki sauce to the pan and marinate the salmon in it while it finishes cooking. Pat-dry salmon fillets using a kitchen towel.

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