TERIYAKI SALMON
By Simbooker updated on July 18th 2019
with brand new photos and an updated recipe
Files & Tags: recipes, index, asian, soy sauce, fish & seafood
I have found other ways to enjoy Salmon; but Teriyaki is my first love. I fell in love with Salmon through Japanese food. I cook this dish particularly during the summer months for a quick and easy meal.
I always get so excited spooning this delicious sauce over the salmon. It makes the salmon glisten with sheen.
I now cook Salmon in lots of different ways; but growing up I didn't really care much for Salmon and I always believed that once I decided I loved Teriyaki Salmon that it was the only way I could enjoy Salmon. That's no longer the case, however Teriyaki still remains a favourite.
Teriyaki sauce gives Salmon a delicious flavour, in what I would otherwise find to be a bland fish, Teriyaki transforms Salmon into something very special and very tasty.
I just have no interest in cooking a stew or a roast right now. Here in the UK we have been experiencing a premature heat wave and I just want to cook short simple dishes, that don't take a lot of time or effort. No standing by the stove with steam coming from the pot...
TERIYAKI SALMON RECIPE
1# I use Salmon with skin on to make Teriyaki Salmon. Here is the method I use. I heat about 8 tbs of vegetable oil in a pan or a skillet. In the meantime I salt and pepper the Salmon only on the flesh side, not the skin side.
2#Once the pan gets to smoking heat I turn the stove to medium high, so I don't burn the skin. I sear the skin for about 5 minutes or until it turns crisp.
3# Then I place the Salmon in the oven preheated at 180C and cook for the recommended time, usually about 18 minutes. I pour the Teriyaki sauce over the Salmon in the last 6 minutes of cooking so the sauce doesn't burn or caramelise.
2#Once the pan gets to smoking heat I turn the stove to medium high, so I don't burn the skin. I sear the skin for about 5 minutes or until it turns crisp.
3# Then I place the Salmon in the oven preheated at 180C and cook for the recommended time, usually about 18 minutes. I pour the Teriyaki sauce over the Salmon in the last 6 minutes of cooking so the sauce doesn't burn or caramelise.