Salmon Teriyaki

Pan-fried salmon fillets coated in a sticky soy, mirin and sugar glaze.

TIME BREAKDOWN
Prep: 10 min
Cook: 15 min
Total: 25 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 4 skin-on salmon fillets, about 150g each
  • 1 tbsp plain flour
  • 1 tbsp sunflower oil
  • For the teriyaki sauce: 3 tbsp light soy sauce
  • For the teriyaki sauce: 3 tbsp mirin
  • For the teriyaki sauce: 1 tbsp caster sugar
  • 1 tbsp white sesame seeds, toasted
  • 2 spring onions, finely sliced
  • Cooked short-grain rice and steamed broccoli, to serve

Method

  1. Stir the soy sauce, mirin and sugar together until the sugar has dissolved. Pat the salmon dry and dust the flesh sides lightly with the flour.

  2. Heat the oil in a large non-stick frying pan over a medium-high heat. Cook the salmon skin-side down for 4 minutes until the skin is crisp, then turn and cook for 2 minutes.

  3. Pour the sauce around the fish and simmer for 2 to 3 minutes, spooning the sauce over, until the salmon is just cooked through and the sauce is thick and glossy.

  4. Scatter over the sesame seeds and spring onions and serve with rice and broccoli.