Teriyaki Salmon 鮭の照り焼き

justonecookbook.com

Shelby

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 ( 12 oz, 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.

Directions at justonecookbook.com

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