Teriyaki salmon with a glossy soy–mirin glaze
◷ 24 mineasy
Pan-seared salmon finished in a thin, glossy Japanese soy, mirin and sake glaze. Gentle simmering keeps the fish moist, while a separate final reduction prevents overcooking.
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Teriyaki salmon with a glossy soy–mirin glaze
Preparation takes 10 minutes. Cooking takes 17 minutes. Allow 24 minutes in total. Makes 2 servings. Key ingredients: boneless, skin-on salmon fillets, raw weight, approximately 2.5 cm thick, ordinary Japanese soy sauce, hon-mirin, unsalted drinking sake, caster sugar. Equipment: 24 cm non-stick frying pan with room for both fillets without touching, Broad fish slice, Small measuring jug and measuring spoons, Kitchen paper, Spoon, Clean plate for cooked fish and two serving plates, Digital probe thermometer, Microwave, if required by the rice pouch.
Kitchen tip: Use fillets about 2.5 cm thick for the suggested cooking stages. Pieces thicker than 3 cm need longer gentle cooking; do not raise the heat to hurry them.