Bite Size Seattle - Episode 12

In this final episode of Bite Size Seattle, our Marketing Manager, Brett Godfrey, goes into the kitchen to make Teriyaki Salmon. An easy, low-effort, high-reward recipe that comes together quickly.

Below is the complete recipe.

Recipe

Teriyaki Salmon

Feeds two!

INGREDIENTS

• 2 fillets of salmon with skin (1/2 to 3/4 inch thick)

• kosher salt (Diamond Crystal)

• freshly ground black pepper

• 2 tbsp all-purpose flour

• 1 tsp avocado or vegetable oil

• 1 tbsp unsalted butter

• 1 tbsp sake
  
  TERIYAKI SAUCE

• 1 tbsp sake

• 1 tbsp mirin

• 1 tbsp sugar

• 2 tbsp soy sauce
  
  

INSTRUCTIONS

First things first: prepare your teriyaki sauce by combining the sake, mirin, sugar, and soy sauce and mixing well until the sugar has dissolved (you may need to microwave it for 30 seconds or so to speed this process along).

Next, let's prepare the salmon for the stovetop.

Rinse the salmon fillets and pat dry with paper towels. Season both sides of the salmon with kosher salt and freshly ground black pepper. 

Sprinkle half of a tablespoon of all-purpose flour onto the top of each fillet. Spread the flour evenly, then flip the fillets over and repeat. 

Lift the fillets and gently pat to shake off any excess flour. 

Heat your skillet over medium heat. Add the avocado oil and tablespoon of unsalted butter. 

When the butter has melted, add the fillets to the skillet. Cook for two minutes, or until nicely browned.

Carefully flip the fillets over in the skillet, add one tablespoon of sake and cover immediately for three minutes. 

Remove the salmon from the skillet.

Add the teriyaki sauce to the skillet and turn the heat up a bit. 

When the sauce starts to boil, add the salmon back to the pan and baste the salmon continuously with the teriyaki sauce. 

Once the sauce thickens, turn off the heat. Plate the salmon, covering with some teriyaki sauce from the skillet, and enjoy immediately.

And that's it! Serve the teriyaki salmon with your favorite side dish - I recommend some oven-roasted asparagus - and warm rice.