Teriyaki Salmon

Mikekey *


Good with steamed rice and veggies.

★★★★★ 5 votes
5 Min
10 Min
Stove Top


1 Tbsp
sake (or dry sherry)
1 Tbsp
1 Tbsp
2 Tbsp
soy sauce
salmon fillets, with skin (3/4 inch thickness)
salt and ground black pepper, to taste
1 Tbsp
all purpose flour
1/2 Tbsp
olive oil
1 Tbsp
unsalted butter
1 Tbsp
sake (or dry sherry)


1Combine 1 tablespoon sake, mirin, sugar and soy sauce and mix well until the sugar is mostly dissolved. Set aside.
2Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
3Sprinkle half of the flour on one side of salmon and spread evenly. Turn fillets over and sprinkle on the rest of flour.
4In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the
flying pan gets too hot, reduce heat or remove from the heat temporally.
5Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the skin is nicely browned.
6Add 1 tablespoon sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
7Add the reserved sake mixture to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
When the sauce thickens, turn off the heat. Plate the salmon and serve immediately.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Japanese