Teriyaki Salmon

This is such a nice salmon recipe. Coating the fish with flour gives it a nice crunchy coating. The kids loved this! I doubled this recipe to cook more salmon.  I cooked the fish and the seasoning separately and served the teriyaki on the side.

Teriyaki Salmon (~from justonecookbook.com)

Ingredients:

·        2 fillets of salmon

·        ¼ teaspoon salt

·        Freshly ground pepper

·        1 tablespoon all purpose flour

·        ½ tablespoon neutral flavored oil (used olive oil)

·        1 tablespoon unsalted butter (used olive oil)

·        1 Tbsp sake (or Chinese rice wine or dry sherry)

·        Seasonings

·        1 Tbsp sake (or Chinese rice wine or dry sherry)

·        1 Tbsp mirin (or 1 Tbsp. sake + 1 tsp. sugar)

·        1 Tbsp sugar

·        2 Tbsp soy sauce

Instructions

1.      Gather all the ingredients.

2.      Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.

3.      Sprinkle 1/2 Tbsp. of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.

4.      In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.

5.      Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely browned, and then flip. (I pan fried both sides until done and crisp. Then placed on paper towel to soak up the oil. Then served with sauce)

6.      Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.

7.      Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon. (cooked the seasoning separately)

8.      When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.

Recipe Notes

All Purpose Flour: By coating the fish with flour, we keep nice umami and juice inside. Also, the texture will get crispy and the sauce will be nicely coated.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.