Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp vegetable oil
- 2 green onions, sliced
- Sesame seeds for garnish
Special equipment needed:
- Large skillet
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger.
2. Place salmon fillets in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 30 minutes.
3. In a small bowl, mix cornstarch and water until smooth.
4. Heat vegetable oil in a large skillet over medium-high heat. Remove salmon fillets from the marinade and pat dry with paper towels. Reserve the marinade.
5. Place salmon fillets in the skillet, skin side down, and cook for 3-4 minutes until golden brown. Flip the fillets and cook for an additional 3-4 minutes.
6. Pour the reserved marinade into the skillet and bring to a boil. Reduce heat and let simmer for 2-3 minutes until the sauce thickens.
7. Brush the thickened sauce over the salmon fillets and sprinkle with green onions and sesame seeds.
Time:
Preparation time: 35 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for cooking salmon fillets
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 15g
Protein: 34g
Sodium: 1800mg
Substitutions for ingredients:
- Mirin can be substituted with rice vinegar and sugar.
- Sake can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- Teriyaki chicken can be substituted for salmon.
- Add sliced bell peppers and onions to the skillet for a vegetable stir-fry.
- Use teriyaki sauce as a marinade for grilled steak or tofu.
Tips and tricks:
- Patting the salmon fillets dry before cooking will help them sear evenly.
- Letting the marinade simmer for a few minutes will help thicken the sauce.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat salmon in the microwave or oven until heated through.
Presentation ideas:
Serve salmon fillets on a bed of steamed rice and garnish with sesame seeds and green onions.
Garnishes:
Sesame seeds and sliced green onions
Pairings:
Steamed rice and stir-fried vegetables
Suggested side dishes:
Stir-fried vegetables and steamed rice
Troubleshooting advice:
- If the salmon fillets are sticking to the skillet, add more oil to the pan.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F.
- Discard any leftover marinade that has come into contact with raw salmon.
Food history:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat or fish that has been marinated in a sweet and savory sauce.
Flavor profiles:
Sweet, savory, and umami
Serving suggestions:
Serve hot with steamed rice and stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese