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.
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
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.
- 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.
This was one of the most delicious things I’ve ever made. I knew it would be good but I didn’t know how good! Though must use a really good piece of salmon. I have made it several times already and I will never buy teriyaki sauce again. Thank you!
My partner who loves salmon adored this, and was really impressed by how quickly it was made. I made the steak for myself and it was very little extra effort to do both meat and fish rather than one. Thanks for such an easy and simple recipe and the videos that tailor it beautifully.
The salmon sticked to the pan although I had plenty of oil in it. Is this too much or too few heat or is it just the pan which isn’t fresh anymore?
Nonetheless the taste was as good as expected.
My wife says too me “ why have I been cooking all this time when you know how to make food like this? this is better than anything I have ever made!”
All that to say she wants me to be the Family Chef now. This recipe is great, Simple, easy and delicious. I don’t Cook at all and this made me look like I’m an amazing cook. I just told the wife it’s all this YouTuber Adam liaw!
So thank you for the amazing recipe and easy techniques.