Japanese-Style Teriyaki Salmon

Ingredients

• 4 fillets skin-on salmon fillets, 5–6 oz each
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp all-purpose flour
• 1 tbsp neutral oil
• ¼ cup Japanese soy sauce
• ¼ cup mirin
• ¼ cup sake
• 2 tbsp granulated sugar
• steamed Japanese short-grain rice, for serving
• scallions, for serving
• sesame seeds, optional, for serving

Instructions

1. Combine soy sauce, mirin, sake, and sugar in a small bowl. Stir until sugar is mostly dissolved.
2. Pat salmon very dry. Season lightly with salt and pepper.
3. Dust salmon very lightly with flour. Shake off excess.
4. Heat neutral oil in a large skillet over medium-high.
5. Place salmon skin-side down. Cook approximately 4–5 minutes until skin is crisp.
6. Turn. Cook 2–3 minutes on the second side.
7. Transfer salmon temporarily to a plate.
8. Carefully wipe excessive oil from the skillet.
9. Add teriyaki mixture to the skillet. Simmer 2–4 minutes until slightly syrupy.
10. Return salmon to the skillet. Turn and repeatedly spoon sauce over salmon for 1–2 minutes until glossy and lacquered.
11. Serve with steamed rice and sauce. Garnish with scallions and optional sesame seeds.

Nutrition

Chef's Notes

Do NOT thicken the teriyaki sauce with cornstarch. The sauce should reduce naturally into a glossy tare-style glaze. Refrigerate promptly; excellent for rice-bowl leftovers.

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