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Teriyaki Salmon

plate

Yield

2 servings

prep

Prep Time

15 minutes

cook

Cook Time

10 minutes

clock

Total Time

25 minutes

kikkoman products used:

ingredients

8 ounces salmon (each salmon fillet is ~4 ounces)
¼ teaspoon kosher salt
2 teaspoons all-purpose flour
1 tablespoon cooking oil
1 tablespoon sake or water, for steaming

Teriyaki Sauce
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons Kikkoman® Aji-Mirin
2 tablespoons sake or water
1 teaspoon sugar

 

directions

Sprinkle salt on both sides of salmon fillets. Set aside for 10 minutes.

Make the teriyaki sauce by combining soy sauce, mirin, sake/water, and sugar.

Whisk all together.

After 10 minutes passed, dry the excess moisture on the salmon with paper towel.

Coat both sides of the salmon with flour.

Heat the oil in a large frying pan over medium heat. When it’s hot, hold the salmon fillet and cook the skin for 15 seconds.

Then start cooking one side of the salmon (this will be the top side when serving) for 3 minutes and then flip the salmon. Please note that cooking time varies depending on the size and thickness of the salmon.

Add sake/water and cover with the lid. Cook the other side for 3 minutes.

Remove the lid and add the Teriyaki Sauce. Using a spoon, coat the salmon with the teriyaki sauce several times.

Transfer the salmon to the plate.

Reduce the teriyaki sauce further until thickened, about 1 minute, and remove from the heat. Pour over the salmon and serve warm.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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