Salmon teriyaki

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Pan seared teriyaki salmon
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Pan seared teriyaki salmon

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: JapaneseDifficulty: Easy
Rations

2

rations
Preparation time

5

minutes
Cooking time

10

minutes
Calories

315

kcal/ration
Resting time

15

minutes
Cooling time

0

minutes
Total time

30

minutes

Invite to a culinary experience where oriental flavors become the protagonists of your kitchen. Let yourself be seduced by the softness of teriyaki salmon, a recipe that combines the freshness of salmon with the umami of soy sauce, the sweetness of mirin and the unique touch of sake. Perfect for a special dinner or to impress your loved ones with your culinary prowess. Every bite will transport you on a journey through exquisite Japanese cuisine, with the fish cooked to perfection, slightly crispy on the outside and tender on the inside, all bathed in a thick homemade teriyaki sauce that elevates the dish to another level. While cooking, let yourself be carried away by the carefully selected playlist, creating an atmosphere that will make cooking a moment of pure enjoyment. This teriyaki salmon not only promises to delight your senses, but also offers you the opportunity to immerse yourself in Japanese culture from the comfort of your home. Get ready for a memorable culinary experience.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 4 Salmon fillets (80 g each)

  • 25 ml Soy sauce

  • 50 ml Sake

  • 25 ml Mirin

  • Vegetable oil

  • Oak leaf lettuce

Pasos

  • Marinated:
  • Combine 25 ml soy sauce, 50 ml sake, and 25 ml mirin.
  • Dip the 4 salmon fillets into the mixture ensuring even coverage.
  • Let marinate for 15 minutes.
  • Preparation of Salmon:
  • After marinating, remove the salmon fillets from the mixture.
  • Use kitchen paper to dry them completely.
  • Salmon Cooking:
  • Prepare a skillet over medium-high heat and add a drizzle of vegetable oil.
  • Once hot, place the salmon fillets skin side down.
  • Cook until the skin becomes crispy.
  • Then, turn them over to cook them lightly on the other side.
  • Sauce reduction:
  • When removing the salmon from the pan, keep the salmon covered on one side to preserve its heat.
  • Pour the marinade liquid into the same pan.
  • Cook over medium-low heat until the mixture reduces and thickens slightly.
  • Completion:
  • Return the salmon to the pan with the thickened sauce.
  • Finish cooking briefly, making sure to baste the fillets with the sauce.

Notas

  • You can marinate salmon for a longer period (up to 2 hours under refrigeration) may intensify the flavor, provided the container is tightly covered to prevent absorption of other odors. However, it is important to remember that excessive time in marinade, especially with acidic or salty ingredients, could begin to "cook" the fish or alter its texture, which is not desired in this case.
  • Opting for quality salmon fillets, preferably wild caught, can make a big difference in flavor. Wild salmon tends to have a richer texture and flavor profile compared to farmed salmon. Also, make sure the fillets are of even thickness to ensure even cooking.
    • >
  • For perfectly crispy skin and a tender interior, control the heat carefully. If your pan or heat source is not uniform, move the salmon during cooking to avoid overcooked spots. In addition, the meat near the skin should be well cooked, while the center should be slightly opaque to maintain that ideal juicy texture.
  • The presentation of the dish is as important as its flavor. Consider adding elements of color and texture by using sautéed seasonal vegetables or steamed rice as a base for the salmon fillets. This not only adds visual interest but also complements the flavor profile of the dish. A finishing touch, such as toasted sesame seeds or finely chopped chives, can add a nice contrast in both texture and flavor.

Información nutricional (por ración)*

  • Serving Size: 210g
  • Total number of serves: 2
  • Calories: 315kcal
  • Fat: 11g
  • Saturated Fat: 2.4g
  • Trans Fat: 0g
  • Cholesterol: 87.5mg
  • Sodium: 850mg
  • Potassium: 629mg
  • Carbohydrates: 5.25g
  • Fiber: 0.076g
  • Sugar: 0.26g
  • Protein: 37g
  • Vitamin A: 209IU
  • Vitamin C: 1.1mg
  • Calcium: 150.5mg
  • Iron: 1.15mg
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Key points of the recipe

  1. Precise marinating: Be sure to marinate the salmon with the soy sauce, sake and mirin mixture for exactly 15 minutes to infuse the flavors without overcooking it.
  2. Cooking the skin: Cook the salmon starting from the skin side until crispy before turning it over, to get that perfect texture.
  3. Thickened sauce: Reduce the marinade until thickened before adding the salmon back to the pan, ensuring that the fish finishes cooking in a rich, flavorful sauce.

Pairing with wine

Teriyaki salmon, with its intense umami, sweet and slightly salty flavors, offers an interesting scenario for pairing with wines. There are several factors to consider, from the cooking method to the intensity and richness of the sauce, which can greatly affect the choice of wine.

German shepherd or German Riesling (Semi-sweet): The richness of the teriyaki sauce, combined with the fatty and succulent profile of the salmon, creates a need to balance it with a wine that brings acidity, freshness, and a touch of sweetness. A semi-sweet Riesling, with its aromatic profile and crisp acidity, can balance the sweetness of the sauce and complement the richness of the salmon, without overpowering the palate.

Medium-bodied Pinot Noir: This is a classic pairing for salmon for several reasons. First, it has the right texture and weight to accompany the rich, oily flesh of the salmon without overwhelming it. Second, the delicate red fruit notes of the Pinot Noir, along with refreshing acidity, can complement well both the flavor of the salmon and the complexity of the teriyaki sauce. A Pinot Noir that is not too tannic or oaky is ideal.

A medium to full-bodied, oak-aged Chardonnay, especially those lightly influenced by oak, can be an excellent choice. The complexity and creamy texture of the Chardonnay can harmonize well with the oily texture of the salmon, while the subtle notes of butter and vanilla can complement the umami and sweet profile of the teriyaki sauce.

Pairings to avoid:
– Full-bodied red wines with high tannins: They can clash with the richness of the salmon and the sweetness of the teriyaki sauce, creating an unpleasant contrast on the palate.
– Wines that are too dry or acidic without a sweet counterpoint: They can be too aggressive against the sweetness and richness of the teriyaki sauce, unbalancing the pairing.

In summary, the key to choosing the right wine for Teriyaki Salmon lies in balancing the richness of the sauce and the fish with the freshness, acidity and, in some cases, a touch of sweetness in the wine. Choosing a medium-bodied wine, either white or red, with the right aromatic and taste characteristics will ensure a pleasant and complementary pairing experience.

Beer pairing

Salmon Teriyaki is a dish of balanced but intense flavors, where the umami derived from the soy sauce and the sweetness of the mirin and sake stand out. Being a dish with pronounced but delicate taste profiles, a pairing that complements and respects these characteristics should be sought.

An Amber Ale style beer can be an excellent choice to accompany the Teriyaki Salmon. Amber ales tend to have a balance of malts and hops, offering caramelized notes and a slight bitterness that can nicely complement the sweetness of the mirin and the umami of the soy sauce, without overwhelming the flavor of the salmon. Its malty character also contrasts nicely with the slightly caramelized flavor of the teriyaki salmon, providing a robust and harmonious taste experience.

Another option could be a Saison. This style of beer fermented at higher than usual temperatures is noted for its characteristic spicy and refreshing flavor, with a drying profile that can cleanse the palate between mouthfuls, thus enhancing the flavors of the dish. Its light acidity can also be an interesting counterpoint to the sweetness of the dish.

It is advisable to avoid very bitter beers such as some IPAs (India Pale Ale) with a high IBU (International Bitterness Unit), as their powerful hops could compete unfavorably with the subtleties of the dish, especially with the sweet touch of the mirin and sake in the marinade, as well as the delicate flavor of the salmon.

It is also important to keep in mind the intensity of the dish; since Salmon Teriyaki is neither extremely strong in flavor nor very fatty, an overly full-bodied or overly alcoholic beer could overwhelm the balance of the dish. The key to successful pairing is to respect and complement the flavors, seeking a balanced taste experience.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Soybeans, Fish

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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