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Easy! Teriyaki Salmon

4.5

(12 reviews)

Time

approx. 15mins

This teriyaki salmon recipe features a sweet and savory sauce that really whets the appetite. Coating the salmon with cake flour before cooking keeps it moist and helps the sauce cling well. It’s also delicious with a squeeze of lemon, if you like.

  • Calories

    242kcal

  • Carbs

    14.9g

  • Fat

    7.3g

  • Protein

    23.9g

  • Net Carbs

    14.6g

  • Sodium

    589.5mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • fresh salmon fillet2 (200 g)
  • shiso leaf2
  • cake flourto taste
  • vegetable oil½ tablespoon

☆ Sauce

  • sake1 tablespoon
  • mirin1 tablespoon
  • sugar1 teaspoon
  • soy sauce1 tablespoon
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Pat the salmon dry with paper towels to remove excess moisture. Coat it with cake flour.

2

Heat the vegetable oil in a frying pan over medium heat. Place the salmon in the pan skin-side down and cook for 3 to 4 minutes, until browned. Flip it over and cook the other side in the same way until cooked through.

3

Add the sauce ingredients and simmer, coating the salmon well.

4

Serve the shiso leaves and salmon on a plate.

Note:

Trim off the stems of the shiso leaves.