Teriyaki salmon is one of my go-to meals. The teriyaki sauce I make is really simple and fool-proof! However, I do have a little "pet-bo" tip to brighten and fancy up the dish! There are so many ways to pair this dish with different sides, and turn it into an amazing meal. If you haven't tried any of my recipes, you've gotta give this one a try!
Asian cooking frequently calls for soy sauce. But not all soy sauces are created equal. Sometimes, in one dish, I'll mix 2-3 different kinds of soy sauces to create the perfect flavor. In this recipe, as simple as it is, the taste and quality of the soy sauce plays a very important role. Here's the link to the soy sauce that I think is the most versatile, with great quality and an amazing flavor. Remember to put in promo code "ChiaChia10" for a 10% discount!
Soy sauce link :
https://www.gumatiam.com/product-page/soy-sauce豆油伯金美好
**Promo code : < ChiaChia10 > for 10% discount on your entire order!
Servings: 3-4
- King Salmon x 1 lb
- Sea salt x ½ tbsp
- Black Pepper x ½ tsp
- For Teriyaki Sauce
- Sake x ¼ cup
- Mirin x ¼ cup
- Soy sauce ¼ cup
- Orange zest
1. Preheat oven to 450F, option to put your cast iron pan in the oven while preheating.
2. Clean and rinse your king salmon, pat dry really well, especially the skin side, to create crispy texture.
3. Cut your salmon into portions, then lightly season with some salt and black pepper. The sauce will also add flavor in the end, so it’s a good idea to under-season with salt here.
4. Once the oven is heated to temperature, take the cast iron pan out, put the salmon in with skin-side down.
5. Put the salmon into the oven for 10-12 mins, until the internal temperature reaches 140F.
6. While the salmon is in the oven, make the teriyaki sauce in a sauce pan. Mix in Sake, Mirin and Soy sauce. Bring to boil, and simmer for 10 mins or until the desired consistency.
7. After 10-12 mins, take the salmon out of the oven, plate the salmon crispy skin-side up, and drizzle with the teriyaki sauce.
8. Grate and sprinkle some fresh orange zest on top, right before serving.
