Glazed salmon fillets with a glossy soy-mirin sauce. Fast, elegant and perfect over steamed rice.
25 minTotal time
4Serves
4Steps
JapaneseCuisine
Method
- Finish
Make teriyaki
Simmer soy sauce, mirin, sake and sugar until slightly syrupy.
Why: Reducing concentrates the glaze.
Cook from here - Finish
Sear salmon
Sear salmon skin-side down in oiled pan over medium-high heat until skin is crisp, 4 minutes.
Why: Crisp skin adds texture contrast.
Cook from here - Finish
Glaze
Flip salmon, brush with teriyaki. Cook 2 minutes, basting until lacquered.
Why: Repeated basting builds shine and flavour.
Cook from here - Serve
Serve
Rest 2 minutes. Garnish with sesame and spring onions. Serve with rice.
Why: Brief rest keeps the centre moist.
Cook from here
Chef's tip
Don't walk away during glazing — the sugar caramelises quickly.
