Equipment
* optional
Ingredients
Salmon
- 300 g salmon fillets, skin-on, pin bones removed
- 15 ml neutral cooking oil
Teriyaki Glaze
- 45 ml soy sauce
- 45 ml mirin
- 20 g honey
- 5 g fresh ginger, peeled and finely grated
- 1 garlic, minced
Rice and Garnish
- 150 g short grain white rice, rinsed well
- 180 ml water
- 10 g scallion, thinly sliced on the bias
- 3 g sesame seeds, toasted
Nutrition (per serving)
Method
Rinse the short grain white rice in cold water until the water runs clear. Drain well.
Combine the rinsed rice and 180ml of water in a rice cooker or saucepan. Steam until tender and the water is absorbed, about 15 minutes. Keep warm.
In a small bowl, whisk together the soy sauce, mirin, honey, grated ginger, and minced garlic until the honey is fully dissolved.
Thoroughly pat the salmon fillets dry with paper towels to ensure a proper sear. Season lightly with salt if desired, keeping in mind the soy sauce is salty.
Heat the neutral oil in a skillet over medium-high heat. Place the salmon fillets skin-side down and press lightly with a spatula to ensure even contact. Sear for 3 minutes until crisp.
Carefully flip the salmon fillets and sear the flesh side for 1 minute to develop color.
Reduce the heat to medium-low. Pour the teriyaki mixture into the skillet. It will bubble rapidly.
Simmer the sauce, continuously spooning it over the salmon fillets to baste them. Cook for 3 to 4 minutes until the sauce reduces to a thick, glossy syrup and the salmon reaches an internal temperature of 63 Celsius or 145 Fahrenheit.
Fluff the cooked rice with a paddle or fork and divide it evenly between two serving bowls.
Place a glazed salmon fillet on top of each bowl of rice. Drizzle any remaining thickened teriyaki sauce from the pan over the salmon. Garnish with sliced scallions and toasted sesame seeds.
Chef's Notes
- Scoring the salmon skin lightly before cooking prevents the fillet from curling as the skin contracts in the hot pan.
- Basting is a critical technique here; it coats the fish in flavor, accelerates the cooking of the top side, and helps the sauce reduce to the perfect nappe consistency.
- Always rinse your short-grain rice. This removes excess surface starch, preventing the cooked rice from becoming gummy or mushy.
- For food safety, the FDA recommends an internal temperature of 63 C for fin fish, though many chefs prefer salmon cooked to medium at 52 C for a silkier texture.
Storage
Refrigerator: 3 days — Store salmon and rice in airtight containers. Rice may harden when cold.
Freezer: 1 month — Freeze salmon and rice separately. Thaw overnight in the refrigerator.
Reheating: Microwave on medium power with a splash of water over the rice, covered loosely, until the salmon is heated through.
