Pan-fried salmon with teriyaki sauce
Ingredients:
400g salmon
4 tbsp teriyaki sauce (referred to the picture below)
Dash of salt and pepper
Squeeze of lemon juice
Methods:
1. Wash salmon, cut into half. Pat dry.
2. Marinate with salt and pepper for 15 mins
3. Heat up 1 tbsp oil, grill salmon at medium heat until slighly golden brown, turn to another side to grill. (Be careful not to overcook it as the meat for 80% cooked salmon is very tender and juicy). Dish up and set aside.
4. To prepare the sauce, heat up the oil leftover from pan-fying.
5. Boil teriyaki sauce with pepper until thicken. Squeeze a bit of lemon juice.
6. Serve salmon with ½ portion of the sauce. Leave the remaining sauce for dipping.
I personally prefer this brand because of its taste. The ingredients of this sauce is made up of light soya sauce, mirin (Japanese cooking wine) and sugar.
do u sliced the salmon very thin? I noticed my salmon is always over cooked because the inside take a long time to cook. when the inside is cooked the outside is a little dried up. Salmon terriyaki is my favourite…must learn…lol
Hi lindalow,
I did slide my salmon into 1.5-2cm thickness. Cooked salmon with skin contacting the non-stick pan first. Instead of ready-made teriyaki sauce, u can make one with light soya sauce, mirin & sugar.
Yvonne: You can find this brand from NTUC Supermarket. Otherwise, you can DIY at home using my own concoction at this post. Hope it helps. 😉