Salmon is a classic vehicle for our homemade teriyaki sauce. The sweet and sour qualities of the sauce cut through the richness of the fish and the sugars caramelize on the surface, locking in juices and imparting an incredible flavor. If I can find them, I like to sprinkle the finished product with chopped chive flowers for their garlicky flavor, freshness, and bright green color. Scallions are a good substitute.
Salmon Teriyaki with Homemade Teriyaki Sauce
|Our Homemade Teriyaki Sauce|
2 salmon fillets
About 1/2 cup homemade teriyaki sauce (recipe here)
1 tablespoon canola or sesame oil
Chive flowers or scallions (optional, for garnish)
More teriyaki sauce for serving
1. Place the salmon fillets in a ziplock bag and pour over the teriyaki sauce. Seal the bag and leave the salmon to marinate at room temperature for 20-30 minutes (or less, if you’d rather not wait).
2. Heat a nonstick pan over medium heat. When the pan is hot, add the oil and turn the pan to coat it evenly. Remove the salmon fillets from the bag and carefully place them down in the pan, discarding the bag with the marinade. The salmon should sizzle. Cook the salmon until it is medium-rare to medium (about 4 minutes per side, but checking with a knife is the only way to know), turning only once so that it gets a nice sear on each side.
3. Remove the salmon to a serving plate and sprinkle with the chive flowers or scallions. Serve immediately with a small bowl of teriyaki sauce on the side.
Total time: 30-40 minutes, mostly passive
Makes 2 servings
As an alternative, you can broil the salmon, or use our technique for grilling in the oven.