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Teriyaki Salmon 鮭の照り焼き
  • subheading: For the Teriyaki Sauce:
  • 1 Tbsp sake (or substitute Chinese rice wine, dry sherry, or water)
  • 1 Tbsp mirin (or substitute 1 Tbsp sake/water + 1 tsp sugar)
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • subheading: For the Salmon:
  • 2 skin-on salmon fillets ( ¾ lb, 340 g; ¾ inch (2 cm) thick)
  • ¼ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 1 Tbsp all-purpose flour (plain flour) (use cornstarch or potato starch for gluten-free)
  • ½ Tbsp neutral oil (for cooking)
  • 1 Tbsp unsalted butter (for cooking)
  • 1 to 2 Tbsp sake (for steaming; can substitute Chinese rice wine, dry sherry, or water)
  • Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
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