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.