Salmon Teriyaki

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.

   Ca. 1 min.

   Kokkens note: Drying the salmon helps achieve a crispier skin.

2. 2

   In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger for the teriyaki sauce.

   Ca. 2 min.

3. 3

   In a separate tiny bowl, mix the cornstarch with water to create a slurry.

4. 4

   Heat vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat.

   Ca. 2 min.

   Kokkens note: Ensure the pan is hot before adding the salmon.

5. 5

   Place the salmon fillets skin-side down (if applicable) in the hot pan and cook for 4-6 minutes, until the skin is crispy and golden brown.

   Ca. 5 min.

   Kokkens note: Avoid moving the salmon too much to allow for good browning.

6. 6

   Flip the salmon and cook for another 3-5 minutes on the other side, or until it reaches your desired doneness.

   Ca. 4 min.

   Kokkens note: Salmon is cooked when it flakes easily with a fork.

7. 7

   Remove the salmon from the pan and set it aside on a plate.

8. 8

   Pour the teriyaki sauce mixture into the same pan and bring to a simmer, scraping up any browned bits from the bottom.

   Ca. 2 min.

9. 9

   Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.

   Ca. 2 min.

   Kokkens note: If the sauce gets too thick, add a splash of water.

10. 10

    Return the cooked salmon to the pan and spoon the teriyaki sauce generously over each fillet, ensuring they are well coated.

    Ca. 1 min.

11. 11

    Garnish with toasted sesame seeds and sliced green onions, if using, before serving.