鮭の照り焼きTeriyaki salmon

The soy-and-mirin glaze on top of the seared salmon fillet: the pan-heat surface, the salt-and-sweet glaze of the marinated soy-and-mirin (the glaze family), and the knife work that sets the cut of the fillet. The whole dish is the browning decision and the salt-and-sweet of the marinated glaze, and the balance of the plate against the crisp, even, deep gold surface of the fillet.

Origin

Japan — the classic teriyaki (glaze + seared) sauce over the salmon fillet, served over the plain rice

Difficulty

2 / 5

Servings

2

Prep

15 min + 20 min marinating

Cook

~10 min

Total

~30 min (with the marinate)

Equipment

• A 24 cm heavy, flat, non-stick pan (or a cast-iron skillet) — the flat, heavy, pan-heat surface that sets the crisp, even, deep gold half
• A long, thin brush, for the teriyaki glaze
• A flat, clean rice plate, for the rice

Ingredients

• 2 salmon fillets (about 150 g each), skin on
• 15 ml soy sauce — the salt of the marinated glaze
• 15 ml mirin — the sweet of the marinated glaze
• 10 ml sugar (a 1 tsp) — the sweet note of the marinated glaze
• 5 ml sesame oil — the fat note of the marinated glaze
• 5 ml rice vinegar — the acid note of the marinated glaze
• a pinch of sesame seeds, toasted, for the top note (optional, but it sets the balance of the plate)
• 200 g cooked plain rice — the clean, plain rice plate that sets the edge against the salt-and-sweet of the marinated fillet

Method

1. The marinate, mixed. Into a small bowl, the 15 ml of the soy, the 15 ml of the mirin, the 1 tsp of the sugar, the 5 ml of the sesame oil, and the 5 ml of the rice vinegar, and a 10 s of the whisk into a single, even, salt-and-sweet marinated glaze. The marinate logic: the salt of the soy and the sweet of the mirin, carried onto the surface of the fillet.
2. The fillet, marinated briefly. The 2 salmon fillets into a shallow dish, and the marinated glaze poured over the surface. A 20 min rest, and the marinated glaze is evenly coated on the surface of the fillet. Pat the fillets dry with the knife work of the kitchen towel, and set the marinated glaze aside for the teriyaki glaze on the plate.
3. The pan-heat surface, heated. Into an unheated pan, a thin film of oil, and a medium-high heat — the browning window. When the oil shimmers and the surface is a clean, even, hot surface, you're ready.
4. The fillet, seared on the flat. The 2 fillets skin-side down on the hot, flat pan-heat surface, and a 3–4 min, until the skin is a crisp, even, deep gold. Flip it once, and a 2–3 min more, until the fillet is through but still pink (the salmon is cooked, not overcooked, and the balance of the marinated glaze is on the plate, not in the fillet).
5. The teriyaki glaze, brushed on. With the fillet still on the flat pan-heat surface, the marinated glaze, brushed on the top surface with a 30 s, until the surface has a clean, even, glossy, salt-and-sweet teriyaki glaze on it. The salt of the soy and the sweet of the mirin are on the plate, and the balance is the marinated glaze of the browning decision on the flat pan-heat surface.
6. The plate, assembled. On the clean, plain rice plate, a serving of the 200 g of the plain rice, and the 2 pieces of the marinated, seared fillets on top, with the teriyaki glaze brushed on the surface. A dusting of the toasted sesame seeds (the top note) over the top, and the balance of the plate against the crisp, even, deep gold surface of the fillet and the clean, plain rice plate.

What to serve with it

This is the teriyaki glaze of the section — the pan-heat seared cook, the marinated soy-and-mirin glaze, and the clean, plain rice plate that sets the edge against the salt-and-sweet of the marinated fillet. It pairs with the gaeng som (the acid version of the same balance) and the miso soup (the clean, rice plate that sets the edge against the salt-and-sweet of the marinated fillet). A clean, simple plate of onigiri is the "cut" against the salt-and-sweet teriyaki glaze of the fillet.