Teriyaki-glazed salmon
The simplest way to get to know Teriyaki: the salmon cooks in the pan and, in the last few minutes, the sauce thickens into a glossy glaze.
- Type
- Recipe · Fish
- Prep
- 5 min
- Cooking
- 12 min
- Serves
- 2 people
Ingredients
- 2 skin-on salmon fillets (about 300 g)
- 4 tbsp UMAMI Teriyaki
- 1 tbsp vegetable oil
- 1 tsp UMAMI Organic toasted white sesame
- 1 spring onion
- Cooked white rice, to serve
Method
- 01
Pat the fillets dry with kitchen paper. Thinly slice the green part of the spring onion.
- 02
Heat the oil in a non-stick frying pan over a medium-high heat and add the salmon skin-side down. Cook for 5–6 minutes, until the skin is crisp.
- 03
Turn the fillets and cook for a further 2–3 minutes.
- 04
Lower the heat and pour in the Teriyaki. Simmer for 1–2 minutes, spooning the sauce over the fish until it thickens and turns glossy.
- 05
Serve straight away with the rice, the sauce left in the pan, the sesame and the spring onion.
