Salmon Teriyaki

bon appétit salmon japanese healthy quick & easy party dinner sugar conscious pescatarian dairy free peanut free tree nut free

Tadashi Ono

4 servings

Source

Ingredients

1/2 cup sake

1/4 cup mirin (sweet Japanese rice wine)

1/4 cup soy sauce

1 tablespoon vegetable oil, plus more if needed

4 (6-ounce) skin-on, boneless salmon fillets (about 1 inch thick)

Kosher salt

Sansho powder (for serving; optional)

Sansho powder is made from the ground berries of the prickly ash tree.

Method

Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.

Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.

Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.

Serve sprinkled with sansho powder, if desired.