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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.