Salmon Teriyaki

Questions About Salmon Teriyaki

How to Make Salmon Teriyaki

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1. Pat the salmon dry. Heat the oil in a frying pan over medium heat and lay the fillets in skin-side down, pressing flat for 20 seconds.

   Mark done

2. Cook for 5 minutes without moving, until the skin is crisp. Turn.

   Mark done Start 5 min timer

3. Pour in the soy sauce, mirin, honey and ginger and bubble for 3 minutes, spooning the sauce over, until glossy.

   Mark done Start 3 min timer

4. Scatter with the spring onions and sesame seeds and serve with the sauce.

   Mark done

Worth Getting Right

• Dry the skin well.
• Press the fillets flat at the start.
• If your pan runs hot, check at 2 minutes.
• Take the fish off as soon as it turns opaque.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairs Well With

Steamed rice · Pak choi · Cucumber salad · Miso soup

Leftovers and Storage

Keeps in the fridge for 1 day. Eat cold over rice, or reheat very gently.

Salmon Teriyaki Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.