Serves 2
10 min
Teriyaki Salmon
Recipe GLPRe4948fb0a9e562
Pan-seared salmon filets with a glossy teriyaki glaze made from sake, soy sauce, and cane sugar. The salmon is lightly dusted with potato starch for a delicate crust, then finished in a rich, caramelized sauce. Serve over rice for an elegant yet simple meal.
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Ingredients
1 small knob small knob fresh ginger
2 tablespoons sake
450 grams salmon filets, about 1-inch thick
1 tablespoon potato starch
1 teaspoon vegetable oil
2 tablespoons soy sauce
2 tablespoons evaporated cane sugar
Directions
Grate the ginger knob and extract about 1/4 teaspoon of fresh ginger juice by squeezing the grated pulp. Combine the ginger juice with the sake in a small bowl and set aside.
Pat the salmon filets dry on all sides using paper towels to remove excess moisture.
Place the potato starch in a fine tea strainer and dust the salmon filets evenly on all surfaces with a light, even coating.
Heat a frying pan over medium heat until hot but not smoking. Add the vegetable oil, then carefully place the starch-coated salmon in the pan. Leave undisturbed and fry until the salmon is cooked about one-third of the way through on the first side, about 2–3 minutes.
Gently flip the salmon and cook the second side until the fish is cooked about one-third of the way through, another 2–3 minutes.
Transfer the salmon to a clean plate. Using paper towels and tongs, wipe out all remaining oil from the pan.
Pour the ginger-sake mixture, soy sauce, and evaporated cane sugar into the same pan. Stir constantly until the sugar dissolves and the liquid comes to a gentle boil, about 1 minute.
Return the salmon to the pan, cooking at 145F internal temperature. Repeatedly flip the filets every 15–20 seconds, allowing the sauce to coat and glaze all surfaces until the liquid becomes thick, glossy, and deeply caramelized, about 1–2 minutes.
Transfer the glazed salmon to serving plates over cooked rice and drizzle any remaining sauce from the pan over the top before serving.
