Sometimes it’s really interesting living next to a science/space expo center.
For one thing, I have a view of a giant rocket outside of my living room window.
I also get hear crowds of hyper elementary school children unloading from buses when they come to the expo center for school field trips on almost a daily basis.
Sometimes, however, disturbing sounds emanate from the direction of the expo center.
Right now, I can hear what sounds like dinosaurs roaring and a very load laser gun battle.
Moving on. For those of you who buy bottled teriyaki sauce to cook with, this recipe is for you. It really isn’t necessary to buy the bottled version, as teriyaki sauce is really easy to make.
Note: Cuts of fish in Japan are usually quite small compared to cuts in the U.S., so if you may want to double the amount of sauce you make if you’re cooking larger fillets of fish.
Note #2: This sauce is not just for salmon. You can use it cause for chicken, shrimp, other kinds of fish, etc. Salmon just happens to be my favorite.
First, mix 2 Tbsp cooking sake (available at your local Asian grocery store) and 2 Tbsp soy sauce. Place two salmon fillets into a wide, shallow bowl and pour the marinade over them. Allow them to soak for about 10 minutes.
Meanwhile, make your teriyaki sauce. Mix 1 tsp. sugar, 1 1/2 Tbsp soy sauce, 2 Tbsp mirin (sweet cooking sake, also available at your local Asian grocery store), and 1 Tbsp cooking sake. If you’re cooking larger fillets of fish or some other meat, I would double or triple the sauce as needed.
Pour the teriyaki sauce over the fish fillets, and cook on medium heat for 4 – 5 minutes.
Flip the salmon fillets and continue cooking another 4 – 5 minutes. The sauce will thicken up and get bubbly like this. Spoon the sauce over the fillets every few minutes so they’ll be thoroughly coated.
Remove fillets to a dish and spoon extra sauce over the fillets if desired. Serve.
I served the salmon with steamed rice, tossed salad, miso soup, and sesame asparagus. It makes a delicious and healthy, but filling dinner.
- 2 (Japanese sized) salmon fillets
- 3 Tbsp cooking sake, divided
- 3 1/2 Tbsp soy sauce, divided
- 1 Tbsp olive oil
- 1 tsp. sugar
- 2 Tbsp mirin (sweet cooking sake)
- Make marinade for salmon. In a small bowl combine 2 Tbsp cooking sake and 2 Tbsp soy sauce. Place salmon fillets in a wide shallow bowl and pour marinade over them. Allow to sit for about 10 minutes.
- In another small bowl, make the teriyaki sauce by combing 1 tsp. sugar, 2 Tbsp. mirin, 1 1/2 Tbsp. soy sauce, and 1 Tbsp. cooking sake.
- Heat oil in a skillet over med-high heat. Pat excess moisture off the salmon fillets with a paper towel. Place fillets in skillet and cook until browned on one side, 3 – 4 minutes. Flip fillets and cook an additional 3 – 4 minutes.
- Using a paper towel, wide up excess oil from the skillet. Pour the teriyaki sauce over the salmon and cook on medium heat for 4 – 5 minutes. Flip salmon fillets and cook another 4 – 5 minutes, occasionally pouring sauce over the fillets with a spoon.
- Remove salmon fillets from skillet and serve.