Jet makes his own teriyaki sauce and shares how to get a flavorful brown crust on this tender, seared salmon dish!
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RECIPE COURTESY OF JET TILA
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings
2 ounces (60 milliliters) sake
3 ounces (90 milliliters) mirin
4 ounces (120 milliliters) soy sauce
3 tablespoons (45 grams) sugar
1 tablespoon (8 grams) cornstarch combined with 1 tablespoon (15 milliliters) water
2 pounds (910 grams) salmon filets, deboned and scaled
Salt and pepper
2 tablespoons (30 milliliters) vegetable oil
3 baby bok choy, steamed, for serving
Toasted sesame seeds, for garnish
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving
For the teriyaki sauce: Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon and store any leftovers in the refrigerator.
For the fish: Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper. Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
Cook the other side for another minute. Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the pan around a few times and turn the fish until it’s well coated with the sauce.
To serve, cut the baby bok choy into quarters and arrange on a platter. Place the salmon over top and drizzle with the sauce from the pan. Sprinkle the toasted sesame seeds and scallions over the salmon. Serve with rice on the side.
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Jet Tila’s Salmon Teriyaki | In the Kitchen with Jet Tila | Food Network