Simple Teriyaki Salmon

Although teriyaki might be popular with chicken or beef in the West, in Japan it is almost always made with fish instead. If you’re looking for a way to eat more fish at home, this is a 5-minute recipe that is very simple and tastes amazing.

Ingredients

(Serves 4)

600g salmon fillets, scaled and pinboned

1 tbsp cornflour or potato starch

2 tsp vegetable oil

1/2 – 3/4 cup Homemade Teriyaki Sauce

2 tsp grated ginger

1 spring onion, finely sliced

Method

Cut the salmon fillets lengthways into smaller 2cm wide fillets and with a pastry brush, dust the salmon on all sides with the cornflour.

Heat a frying pan over high heat until very hot. Add the oil and reduce the heat to medium, Add the salmon fillets (in batches if necessary) and fry for about 2-3 minutes per side until the salmon is just barely cooked through. Remove the salmon from the pan.

Blot most of the oil from the pan with a piece of kitchen paper, then add the teriyaki sauce to the pan and squeeze in the juice from the ginger. Bring the sauce to a simmer and simmer for about 2 minutes until the sauce thickens and becomes glossy. Add the salmon back into the pan, turn it once and then spoon the thickened sauce over the fillets for just a minute. Remove the salmon to a serving plate and scatter with the spring onion.

Tips

  • Don’t turn the salmon too often in the pan. Just one flip is enough. If you flip the salmon too often you risk it breaking apart.
  • You can use any fish that can be pan-fried for this recipe. In Japan yellowtail (buri) is a very popular teriyaki fish.
  • Instead of adding the ginger to the sauce, you can serve this with a small pile of raw grated ginger instead.

 

    Ingredients

      Method

        Although teriyaki might be popular with chicken or beef in the West, in Japan it is almost always made with fish instead. If you’re looking for a way to eat more fish at home, this is a 5-minute recipe that is very simple and tastes amazing.

        Ingredients

        (Serves 4)

        600g salmon fillets, scaled and pinboned

        1 tbsp cornflour or potato starch

        2 tsp vegetable oil

        1/2 – 3/4 cup Homemade Teriyaki Sauce

        2 tsp grated ginger

        1 spring onion, finely sliced

        Method

        Cut the salmon fillets lengthways into smaller 2cm wide fillets and with a pastry brush, dust the salmon on all sides with the cornflour.

        Heat a frying pan over high heat until very hot. Add the oil and reduce the heat to medium, Add the salmon fillets (in batches if necessary) and fry for about 2-3 minutes per side until the salmon is just barely cooked through. Remove the salmon from the pan.

        Blot most of the oil from the pan with a piece of kitchen paper, then add the teriyaki sauce to the pan and squeeze in the juice from the ginger. Bring the sauce to a simmer and simmer for about 2 minutes until the sauce thickens and becomes glossy. Add the salmon back into the pan, turn it once and then spoon the thickened sauce over the fillets for just a minute. Remove the salmon to a serving plate and scatter with the spring onion.

        Tips

        • Don’t turn the salmon too often in the pan. Just one flip is enough. If you flip the salmon too often you risk it breaking apart.
        • You can use any fish that can be pan-fried for this recipe. In Japan yellowtail (buri) is a very popular teriyaki fish.
        • Instead of adding the ginger to the sauce, you can serve this with a small pile of raw grated ginger instead.

         

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