Japanese Teriyaki Salmon Recipe

Salmon: A rich, fatty fish that is perfect for absorbing the flavors of the teriyaki sauce.

Soy sauce: A salty, umami-rich sauce that forms the base of the teriyaki marinade.

Mirin: A sweet Japanese rice wine that adds depth and sweetness to the sauce.

Brown sugar: Adds sweetness and helps to caramelize the sauce.

Sesame oil: Provides a nutty flavor and aroma essential for Asian dishes.

Garlic: Adds a pungent, aromatic flavor to the marinade.

Ginger: Adds a warm, spicy note that complements the other flavors in the sauce.

When marinating the salmon, make sure to evenly coat each fillet with the soy sauce mixture. This ensures that the flavors penetrate the fish thoroughly. Additionally, when cooking the salmon, avoid overcrowding the frying pan to ensure even cooking and a nice sear on each fillet. If the pan is too crowded, the salmon will steam rather than sear, which can affect the texture and flavor.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile to salmon, making it a great alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with ½ teaspoon of sugar to mimic the sweetness and acidity of mirin.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can add a slight floral note to the dish.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Add a few drops of toasted sesame seeds for a similar effect.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each teaspoon of fresh ginger to keep the ginger flavor in the dish.

• Allow the salmon to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Place the cooled salmon fillets in an airtight container. If you have multiple fillets, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The teriyaki salmon will stay fresh for up to 3 days.
• For longer storage, wrap each salmon fillet tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze the salmon for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• Reheat the salmon gently in a pan over low heat or in the microwave. Add a splash of water or extra teriyaki sauce to keep it moist.
• If you have leftover teriyaki sauce, store it in a separate airtight container in the refrigerator for up to a week. Reheat and drizzle over the salmon when serving.

• Oven Method: Preheat your oven to 275°F (135°C). Place the salmon fillets on a baking sheet lined with parchment paper. Cover the fillets loosely with aluminum foil to prevent them from drying out. Heat for about 15 minutes or until the salmon is warmed through. This method helps retain the moisture and flavor of the teriyaki sauce.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of sesame oil to the pan. Place the salmon fillets in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the salmon is heated evenly. If the teriyaki sauce has thickened too much, add a splash of water or soy sauce to loosen it up.

• Microwave Method: Place the salmon fillets on a microwave-safe plate. Cover with a microwave-safe lid or damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is quick but may not preserve the texture as well as other methods.

• Steam Method: Fill a pot with a small amount of water and bring it to a simmer. Place the salmon fillets in a steamer basket and cover. Steam for about 5-7 minutes or until the salmon is heated through. This method helps maintain the moisture and tenderness of the salmon.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the salmon fillets in the air fryer basket, making sure they are not touching. Heat for about 5-6 minutes, checking halfway through to ensure even reheating. This method gives a slightly crispy exterior while keeping the inside moist.

• Mixing bowl: A large bowl used to combine the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger to create the marinade.

• Frying pan: A flat-bottomed pan used to cook the salmon fillets over medium heat.

• Spatula: A tool used to flip the salmon fillets to ensure they cook evenly on both sides.

• Measuring cups: Used to measure out the soy sauce, mirin, and brown sugar accurately.

• Measuring spoons: Used to measure the sesame oil and grated ginger.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Grater: Used to grate the ginger finely.

• Tongs: Handy for placing the salmon fillets into the pan and removing them once cooked.

• Serving plate: The plate on which the cooked salmon fillets will be served.

• Whisk: Used to mix the marinade ingredients thoroughly.

Prepare the marinade ahead: Mix the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger the night before and store in the fridge.

Use a ziplock bag: Marinate the salmon fillets in a ziplock bag for even coating and easy cleanup.

Preheat the pan: Ensure your frying pan is hot before adding the salmon to reduce cooking time.

Simmer the sauce separately: While the salmon cooks, simmer the remaining marinade in a small saucepan to save time.

Serve with pre-cooked sides: Pair with pre-cooked rice or steamed vegetables for a quick meal.