Chicken teriyaki is overrated. Try this Authentic Teriyaki Salmon. Since fish is more delicate than meat, all you need to do is a slightly different technique! You can make this recipe for about less than 20 minutes! It has a great texture with a lovely aroma that creates a very appetizing taste!
- small knob ginger
- 2 tbsp sale
- 450 grams salmon filets (about 1-inch thick)
- 1 tbsp potato starch
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp evaporated cane sugar
- 1 tbsp sesame seeds
- 3-4 lime wedges
- Grate the ginger and then squeeze about 1/4 teaspoon of ginger juice out of the pulp. Add this to the sake and then set it aside.
- Use paper towels to dry off the surface of the salmon to sear it well.
- Add the potato starch to a tea strainer and dust every surface of the salmon with an even coating of potato starch.
- Heat a frying pan over medium heat until it’s hot. Add the oil and then the coated salmon. Fry the salmon undisturbed until it’s cooked about 1/3 of the way up one side.
- Flip the salmon over and then fry it until it is cooked about ⅓ of the way through on the other side.
- Remove the salmon from the pan, wash out the oil, then add the sake, soy sauce, and sugar to the pan and stir until the sugar is dissolved and the mixture is boiling.
- Return the salmon to the pan and repeatedly flip the salmon until it is glazed in a thick layer of shiny sauce.
- Serve the salmon teriyaki over rice with any remaining sauce drizzled over it. Sprinkle some sesame seeds on the top, and then add some lime wedges.
Heavenly delicious! If you have any suggestions for us at Avacraft cookware, please write to us at firstname.lastname@example.org!