Japanese · Lunch
Pan-Seared Salmon with Soy Glaze
Salmon Teriyaki
A Japanese home cooking staple, salmon fillets pan-seared and lacquered in a classic soy, mirin, and sake teriyaki glaze, served with steamed rice and pickled cucumber.
$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
8gSugar
1gFiber
680mgSodium
78mgChol
Goes well with
New Zealand Sauvignon Blanc, MarlboroughNew Zealand Sauvignon Blanc, Marlborough...
local
Junmai Ginjo sake, chilledJunmai Ginjo sake, chilled — A balanced...
international
Instructions
1
Prep
Combine rice vinegar, 1 tsp sugar, and salt in a bowl. Add thinly sliced cucumber, toss well, and set aside. Whisk together tamari, mirin, sake, and 1 tsp sugar until sugar dissolves. Pat salmon fillets completely dry with paper towel.
2
Sear
Heat 1 tbsp oil in a non-stick frying pan over medium-high heat. Place salmon skin-side down, press gently 30 seconds to prevent curling. Cook skin-side down 4–5 minutes until skin is crisp and golden and fish is cooked two-thirds up the side.
3
Finish
Flip salmon and cook 2 minutes. Pour teriyaki sauce into the pan over medium heat, spooning sauce over salmon repeatedly for 1–2 minutes until it reduces to a glossy glaze and salmon is fully coated.
4
Plate
Serve salmon over steamed Japanese short-grain rice with pickled cucumber alongside. Sprinkle with toasted sesame seeds and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) salmon fillet, skin-on
- 45ml (1/4 cup + 2 tbsp) gluten-free tamari
- 45ml (1/4 cup + 2 tbsp) mirin
- 2 tbsp sake
- 2 tsp sugar
- 1 tbsp vegetable oil
- 1 medium cucumber
- 1 tbsp rice vinegar
- 0.5 tsp salt
- 1 tsp toasted sesame seeds
- Japanese short-grain rice