Salmon Teriyaki

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Salmon has a delicious skin that turns crispy and juicy when sautéed. The trick is to buy salmon fillets with the skin on-make sure the fish has been scaled—and sauté them, mostly skin side down, to render the fat out of the skin and make it crispy. To treat the skin to a teriyaki glaze, pour out the burnt fat when the fish is done, add mirin (sweetened sake) and soy sauce, and put the fish back in the pan, skin side down. The sauce is then boiled down to a glaze that adheres to the skin. S

Ingredients

Method