Ginger-Soy Teriyaki Salmon
Pan-seared salmon fillets are lacquered with a glossy teriyaki sauce infused with fresh ginger, soy sauce, mirin, and sake. The salmon stays moist and tender inside while the reduced glaze delivers a…
Ingredients
- 4 6-ounce fillets salmon fillets, skin-on and pin bones removed
- 80 ml low-sodium soy sauce
- 60 ml mirin
- 60 ml sake
- 2 tablespoons light brown sugar
- 1 tablespoon fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tablespoon neutral oil
- 1 teaspoon toasted sesame oil
- 2 scallions scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 4 servings steamed short-grain rice
Instructions
- Pat the salmon fillets thoroughly dry with paper towels, especially the skin, because surface moisture prevents browning. Check for any remaining pin bones by running your fingertips over the flesh and remove them with clean tweezers; leave the salmon at room temperature for 10 minutes so it cooks more evenly.
- In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and grated garlic until the sugar is mostly dissolved. Reserve 120 ml of this mixture for the glaze and place the remaining 130 ml in a shallow dish; do not marinate the salmon for more than 10 minutes, as the salt can begin to firm the exterior.
- Place the salmon skin-side up in the shallow marinade for 5 minutes, then turn it skin-side down for another 5 minutes. Lift the fillets out and blot them dry again, discarding the used marinade; drying the fish is essential for crisp skin and prevents the sauce from splattering.
- Pour the reserved, unused sauce into a small saucepan and bring it to a gentle simmer over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until it has reduced by about one-third and lightly coats a spoon; it should be glossy and pourable, not thick like syrup, because it will reduce further in the skillet.
- Heat a large heavy skillet, preferably cast iron or stainless steel, over medium-high heat for 2 minutes. Add the neutral oil and swirl to coat; the oil should shimmer immediately but should not smoke. Place the salmon skin-side down, leaving space between the pieces, and press each fillet gently with a spatula for the first 20 seconds to keep the skin flat.
- Cook the salmon skin-side down over medium-high heat for 4 to 5 minutes, adjusting the heat to medium if the skin darkens too quickly. Watch the opaque band of cooked salmon climb from the bottom edge; when it has reached about halfway up the fillet and the skin is deeply golden and crisp, the fish is ready to turn.
- Turn the salmon carefully with a thin spatula and cook the flesh side for 1 to 2 minutes, just until lightly browned. The center should still feel springy when pressed and register about 120 to 125°F (49 to 52°C) for medium, since carryover heat will finish the cooking.
- Reduce the heat to medium-low and pour the reduced teriyaki sauce around, rather than directly over, the salmon so the skin stays as crisp as possible. Simmer for 1 to 2 minutes, spooning the bubbling sauce over the flesh, until it clings in a shiny layer; if it begins to scorch or becomes sticky too quickly, immediately lower the heat and add 1 tablespoon of water.
- Transfer the salmon to a warm plate and let it rest for 3 minutes. Stir the toasted sesame oil into the remaining sauce in the skillet, then taste it; it should be savory, sweet, and gingery, with enough fluidity to drizzle, so loosen it with a teaspoon or two of hot water if necessary.
- Serve each fillet over steamed short-grain rice with the skin facing upward. Spoon the glaze around and lightly over the salmon, then garnish with sliced scallions and toasted sesame seeds; serve immediately while the skin is crisp and the flesh is moist.
Watch the Ginger-Soy Teriyaki Salmon cooking video
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