Teriyaki Salmon (照り焼きサーモン) is a great way of enjoying salmon.
Especially this Teriyaki sauce is such a masterpiece!
Once you made this sauce, it last for 2 weeks! And you can use it for different things to add Teriyaki flavour!
[Serving] 2 serves
[Prep time] 60 mins
[Cook time] 20 mins
[Storage] Sauce: 2 weeks in a fridge
[Difficulty] D *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Salmon 360g
-Kombu salt 1/2tsp (3.5g)
(Kombu salt)
-Kombu (Dried kelp) 4g
-Salt 50g
(Teriyaki sauce)
-Kombu 2g
-Water 50ml
-Mirin 120ml
-Sugar 1tsp (5g)
-Sake 2tbsp (30ml)
-Corn flour 1.5tsp (4g)
-Water 1tbsp (15ml)
-Soy sauce 5tbsp (75ml)
-Bonito flakes 5g
[Ingredients] (OUNCE)
-Salmon 0.8lb
-Kombu salt 1/2tsp (0.12oz)
(Kombu salt)
-Kombu (Dried kelp) 0.14oz
-Salt 1.8oz
(Teriyaki sauce)
-Kombu 0.07oz
-Water 1.7oz
-Mirin 4.2oz
-Sugar 1tsp (0.2oz)
-Sake 2tbsp (1oz)
-Corn flour 1.5tsp (0.14oz)
-Water 1tbsp (0.5oz)
-Soy sauce 5tbsp (2.6oz)
-Bonito flakes 0.2oz
[Recipe video]
(Chapter)
0:00 Teriyaki sauce
2:23 Prepare salmon
4:07 Cook salmon
[Instruction]
[Chapter 1: Teriyaki sauce]
Soak kombu and water for 1hour to overnight
Boil it for 30 sec with Mirin, Sugar, Sake. Medium heat
Mix corn flour and water, then add to the pot
Boil 10-20 sec, then gas off
Add soy sauce and Bonito. Infuse 10-15 mins
Strain. You can store in a fridge for a week
[Chapter 2: Prepare salmon]
Blitz kombu and sugar to make Kombu salt
Take the fat off from the salmon belly
Sprinkle kombu salt (1% of the weight)
Less salt on the skin, more on the flesh
Leave 30-40 mins at room temp
[Chapter 3: Cook salmon]
Cold pan. Wipe with oil. Place a baking paper
Bit more oil on it, then place the salmon
Cook slowly with medium heat (7-8 mins)
Wipe some fat during cooking. But leave some
Once the skin looks good, turn the salmon
Cook on low heat for 1-2 mins
The colour of the thickest part is how it's done for the moment. Cook till your liking
Take the salmon out
Wipe the pan. Reheat the sauce
Put the salmon back on
Gas off. reheat the salmon