My Wok Life Cooking Blog

It’s about every food I’ve cooked with heart and loves

Menu
  • Home
  • Recipe
    • Main Dishes
    • 1-dish Meal
    • Sides
    • Soup
    • Cakes and Bread
    • Children
    • Drinks
    • Festive Gourmet
    • Fish & Shells
    • Low-Fat
    • Meat & Poultry
    • Rice & Noodles
    • Sauce & Condiments
    • Singapore Favourites
    • Dessert
    • Vegetables & Fruits
  • Food Reviews
    • Overseas & Holidays
    • Singapore
  • Nutrition & Diet
    • Boosting Body Immune System
    • Effective Products
    • Ways to Keep Fit
  • Special Features
    • Advertorial
  • Tips & Info
    • Kitchen Tools & Appliances
    • Measurements
    • Notes & Ingredients Value
    • Weekend Spot
  • Contact My Wok Life
Menu
Teriyaki Salmon steaks

Pan-Fried Salmon in Homemade Teriyaki Sauce

Posted on January 2, 2010December 28, 2022 by PatriCa BB 雪冰
Teriyaki Salmon steaks

“Easy Japanese recipe of Teriyaki Salmon – 照り焼き鮭”

Today’s second day of new year, 2010.

I was still in the new year mood, having a new resolution of gastronomy, I started exploring in different kind of cuisine. Yesterday, I had an urge for cooking Japanese food for the next dinner, which was today’s. So, I went to NTUC Fairprice Finest to get the necessary ingredients as this store is located not far from my place and it has quite comprehensive selections of Japanese food ingredients and condiments, made of both locals and direct import from Japan.. Yeah, I wanted to make a Japanese cuisine for dinner for my loved ones!

Actually, I was initially wondering if I should use the off-the-shelves instant Teriyaki sauce, for convenience sake, or to make my own Teriyaki sauce, for more hearty and better home cooking experience.. I finally decided to make my own sauce! Well, it is not difficult to make the sauce, afterall. So, why bother to get the instant one when you could make more wonderful and more flavoursome taste by your own (winking smile)?!

I tell you what, this’s no joke, my Teriyaki sauce is so flavourful and tasty! I personally think that my Teriyaki Salmon dish is one of my best dishes.

Salmon Teriyaki could be grilled or broiled, but I preferred to pan-fry it to create more cripsed in texture, and better aroma in the palate.

Anyway, it is simple to cook this dish with making of your own Teriyaki sauce. You just have to get some of these Japanese condiments from the store, and this savoury Teriyaki sauced Salmon steak will be easily prepared and served to impress any of your desirable ones (smile). Remember, serve it with real Japanese (sticky textured) steamed rice. It’s usually pearl rice (shorter rice grain). You may get the sushi rice or Unagi rice at most supermarket or grocery stores. I got a packet of 2.5kg Unagi rice (to cook and meant to eat with Unagi – grilled Eel fish dish) for my Teriyaki Salmon meal. It has no difference.. Well, if you aren’t really a fan of salmon,  how about making the Unagi Teriyaki, then?!

Ingredients
4 pieces of Salmon fillet or steak, with a stream of skin intact, decent serving size
Sprinkle of salt
1 tablespoon of flour (for coating)
4 tablespoons of olive oil (for sautéing)

My Wok Life Cooking Blog - Pan-Fried Salmon in Homemade Teriyaki Sauce -For Teriyaki sauce:
5 tablespoons of Japanese soy sauce
5 tablespoons of Mirin
5 heaping teaspoons of sugar
1 teaspoon of Sake (Japanese rice wine), or just normal rice wine (if not particular)
½ teaspoon of white vinegar

Method
1) Wash and pat dry Salmon fillet/ steak. Sprinkle some salt on both sides. Set aside.

2) Place an empty small pot on stove over low fire. Add Japanese soy sauce, mirin and sugar into the pot. Stir to mix well, until sugar is almost dissolved (It’s OK, if there is still sugar remains and not completely dissolved). Add Sake wine and vinegar, and stir to mix well. Taste check, before heat off. Remove whole pot from stove and set aside for later.

3) Heat large skillet with olive oil over high heat. When heated, reduce fire to medium fire.

4) Lightly coat some flour on both surface of Salmon. Place and pan-fry fish slices on the pan with the skin side down on pan first, until skin is lightly crisped and browned. Then, flip over Salmon gently to pan-fry another side till browned.

5) When the fish is cooked and well-browned, return the sauce to the skillet (perhaps you may leave some behind for dressing later). Let it simmer till the sauce is bubbling, and finally thicken. Transfer Salmon to a serving dish together with the remaining thickened sauce. Top with more Teriyaki sauce which you have left aside just now, if desired. Serve and Japanese steamed rice.

My Wok Life Cooking Blog - Pan-Fried Salmon in Homemade Teriyaki Sauce -

Garnish Japanese steamed rice with some black sesame to make your meal more interesting.

To cook Japanese rice: Wash and drain the rice grain, leave aside for 5 minutes before soaking the rice with water for an hour long. Drain the water after soaking, add in fresh water and put into rice cooker to cook till it’s done. Garnish with black sesame.

[Ingredients Value] Omega-3 Essential Fatty Acid source:
You may find salmon fish very greasy, but do not wash away the fat as it’s the essencial fatty acid! Salmon is a rich source of Omega 3 EFA that helps the growing kid in brain development, maintaining good health of heart and lower bad cholestrol level in our body. Hence, do encourage your kids to take more Salmon. Cook it this way, and your kids will love to eat more Salmon.

A serving of Teriyaki Salmon counts about 280kcal.

Tips: Make sure the Salmon fillet is boneless, especially to feed smaller kid.
* It’s OK, if you do not wish to buy a whole new bottle of Sake wine just for such occasionally cooking. Use normal rice wine or even Shao Hsing rice wine. Afterall, you just need a teaspoon of it. It’s optional.
* Same thing to vinegar, it’s not really necessary to get the Japanese rice vinegar, if you are not a seasoned sushi maker or intend to make sushi in near future. Use normal white vinegar will do.
* Black sesame (with sea salt added) added more flavour to the Japanese steamed rice and made it more fragrant in biting. Get a small packet off the shelves at major supermarkets.

Tags: Buying GuidesFishHomemade sauceJapanesePan-fried
Category: Fish & ShellsMain DishesNotes & Ingredients ValueRecipe

7 thoughts on “Pan-Fried Salmon in Homemade Teriyaki Sauce”

  1. Anonymous says:
    January 7, 2010 at 10:51 am

    may i know what kind of flour you used for coating? plain flour? and how much water you used for the small pot?

    Reply
  2. PatriCa BB says:
    January 7, 2010 at 11:18 am

    Hi,

    Plain flour I used. Just those all-purpose flour will do.

    No water is needed for the sauce. Just put a pot on the stove on low heat. Then, add the listed condiments.

    Reply
  3. Reira says:
    September 10, 2010 at 4:50 pm

    Hi Patrica,

    Would like to varify with you about the recipe.

    Is mirin = hon mirin? From your pic the mirin is black in color, the one i have is hon mirin and it is rice vinegar color. http://japanesefood.about.com/od/saucecondiment/p/mirinprofile.htm

    As for the ingredient, saw from your pork chop recipe ( https://www.mywoklife.com/2010/08/crispy-pork-chop-with-japanese-curry.html ) that mirin = japanese rice wine.

    In this salmon recipe, it needs both mirin and japanese rice wine and i am quite confused about it. Isnt mirin = japanese rice wine?

    5 tablespoons of Mirin
    1 teaspoon of Sake (Japanese rice wine)

    Reply
  4. PatriCa BB says:
    September 10, 2010 at 7:52 pm

    Hi Reira,

    Mirin = Jap sweet rice wine. My Mirin in the picture is darker brandy colour (not dark black) but when pour out in spoonful, it appears lighter brown. It should be the same as what you show me in the website.

    Sorry, Sake is Japanese rice wine, but not tasted sweet sweet and it’s much stronger where usually takes in as alcoholic beverage.

    Reply
  5. Reira says:
    September 13, 2010 at 10:36 am

    Hi Patrica,

    Thank you so much for the clarification! I am going to try this dish today and the chinese spinach with goji berries recipe. =)

    Reply
  6. sand says:
    October 8, 2010 at 5:28 pm

    hi i love ur blog!

    can i ask, can i omit the rice wine and mirin if i dont like alcohol? Well, i dont like the taste of alcohol.. so will the taste still be there after i cook the sauce?

    Reply
  7. PatriCa BB says:
    October 8, 2010 at 6:27 pm

    Hi Sand,

    I think so.. But not so aromatic, I guess.. Not too sure as I did not try before..

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Calin Chong MyWokLife
About My WokLife
  • Facebook
  • YouTube
  • Instagram

MyWokLife Popular Posts

  • Tell Me the 5 Reasons to Drink MILO...

    5 Reasons to Drink Milo Every Day : "Get the best start to your day with MI...

  • Stir fried baby kailan
    Stir-Fried Baby Kai Lan with Garlic...

    Stir-Fried Baby Kai Lan Stir-Fried Baby Kai Lan with Garlic (清炒小芥兰) : "Simp...

  • Glutinous rice balls dessert soup
    Homemade Tang Yuan in Ginger flavou...

    Homemade Tang Yuan in Ginger Soup or "Hand made Glutinous Rice Ba...

  • Luohan guo herbal tea
    Luo Han Guo Chinese Herbal Tea (罗汉果...

    "Fruit of Medicine, the natrual sweet fruit, for general well being, and so...

  • Peach Gum Dessert Soup (桃胶糖水)

    Peach Gum Dessert Soup not only making the soup look more beautiful, it’s d...

  • Ginger and spring onion pork stripes
    Ginger and Spring Onion Pork Dish (...

    "Delicious home-taste pork dish with smooth and tendering texture that you...

  • Easy Treasure Pot “Pen Cai” Recipe...

    Easy Treasure Pot Pen Cai Recipe 简易盆菜食谱 “Food Abundance. Fortune Abounds. I...

  • Huai Shan Soup
    Fresh Chinese Yam Root (Huai Shan)...

    Huai Shan Soup Recipe or Fresh Chinese Yam Root (Huai Shan) Soup with Corn...

  • Curry Chicken
    A1 Curry Chicken (Express Recipe)

    "Impress your guests with this quick and easy curry chicken and egg goodies...

  • Stir fried spinach with wolfberry
    Stir-fried Chinese Spinach with Goj...

    Stir-fried Chinese Spinach with Goji Berries (清炒枸杞子苋菜) "Healthy Stir-fried...

mywoklife

It was a great and fun experience to have a tea ce It was a great and fun experience to have a tea ceremony at a local house. Tea with #sweet 🍵 Always love #matcha #greentea #teaceremony #japan #airkitchen #chado #greatexperience #local #japaneseculture #wagashi 

先生のうちで #茶道 #習い事 #千船 #大阪 #着物 #たのしかった #楽しい #日本文化 #ぶんか
#wagashi in #japan especially in #ōsaka the kitch #wagashi in #japan especially in #ōsaka the kitchen of Japan. All their #dessert and #snack are just so #beautiful so #tasty 😍 #feastforeyes don’t need to eat them all, I am full…..

#和菓子 #生菓子 #梅田 #foodhall #sweets #umeda #ケーキ #甘い #いっぱい
The tomato #okonomiyaki #osaka style is really nic The tomato #okonomiyaki #osaka style is really nice! Very very nice, in fact. Just located at the Shin Ōsaka station. 

#トマト #お好み焼き #大阪 #新大阪 #関西 #たべもの #最高 #美味しい #日本 #食べ物 #delicious #supernice #musteat #musttry #japan #shinosaka
中谷堂の餅 The “heart” pounding performin 中谷堂の餅 The “heart” pounding performing of the mochi dough worth it all! The mugwort #mochi is super soft and Q….. 

#もち #よもぎ餅 #奈良 #mustsee #musteat
#matcha even the curry udon is match curry plus ma #matcha even the curry udon is match curry plus match udon, and it’s just a word to describe #oishii 😋😋

#matchatea #matchacake #matchaparfait #matchaudon #matchamochi #matchaicecream #matchacafe #eataroundtheworld #gion #祇園
Nissin Instant Cup Noodle Museum with DIY #cupnood Nissin Instant Cup Noodle Museum with DIY #cupnoodles #making and #design 🥳 It was #fun and #therapeutic 

#cupnoodlesmuseum #cupnoodlefactory #japan #ikeda #osaka #nissin #カップヌドール #面白い #おもしろい #日本 #にほん #ラーメン #作ること #作るの楽しい #池田 #momofukuando #百福安藤
金ゆ(湯)銀ゆ(湯)、ふゆ(冬)、ありま(す) 

In Chinese, read as 金”有” having golds, 銀”有 having silvers, “富有” wealthy、”在” 有(馬) existence。

It’s just so auspicious to me. 🥰

#arimaonsen #有馬温泉 #湯 #温泉 #日本の風景 #ミルク
Okonomiyaki, the Japanese stir fried soba cabbage Okonomiyaki, the Japanese stir fried soba cabbage egg pancake with your choice of seafood or meat toppings/ fillings. Hiroshima style. ~Lovely #お好みやき #広島 

Price range 890-1980yen. 

#musteat #hiroshima #okonomiyaki #soba #pancake #okomimura #shintenchi #お好みむら #新天地 #日本
When most of the momiji manjū (maple leaf cakes) When most of the momiji manjū (maple leaf cakes) are baked, this store specializes in deep fried version, the #揚げもみじ in Miyajima, Japan. 

#もみじ饅頭 #宮島 #おいしい #みやけ #foodaroundtheworld
Load More... Follow on Instagram

©2023 My Wok Life Cooking Blog