Photo by Peden & Munk
Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.
Recipe information
Yield
4 servings
Ingredients
1
/2 cup sake
1
/4 cup mirin (sweet Japanese rice wine)
1
/4 cup soy sauce
1
tablespoon vegetable oil, plus more if needed
4
(6-ounce) skin-on, boneless salmon fillets (about 1 inch thick)
Kosher salt
Sansho powder (for serving; optional)
Ingredient Info:
Sansho powder is made from the ground berries of the prickly ash tree.
Need to make a substitution?
Preparation
Step 1
Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
Step 2
Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
Step 3
Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
Step 4
Serve sprinkled with sansho powder, if desired.