Go Back
Print

Pan Fried Japanese Teriyaki Salmon

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 portions
Calories 650
A delicious Japanese-inspired dish featuring crispy salmon fillets glazed with savory teriyaki sauce, served with tender spinach and asparagus over rice.

Ingredients

Vegetables

  • 100 g Oriental spinach (or baby spinach) (washed and blanched)
  • 100 g asparagus (pencil asparagus, or green beans) (stir-fried with spinach)

Sauces & Seasonings

  • 1.5 tbsp Japanese soy sauce (koikuchi shoyu)
  • 1.5 tbsp mirin
  • 1.5 tbsp sake
  • 1 tsp sugar

Main Protein

  • 2-4 fillets salmon fillets (skin-on, boneless, about 2 cm / ¾ in thick)
  • 1 tbsp potato starch (katakuriko) (or cornstarch)
  • 1 tbsp cooking oil (neutral)

Garnishes & Extras

  • toasted white sesame seeds toasted white sesame seeds (optional garnish)
  • finely chopped green onions green onions (optional garnish)

Rice

  • 2 portions cooked Japanese short-grain rice (or Calrose)

Instructions 

  • Blanch spinach in boiling salted water in stages, then cool in ice water and set aside.
  • Mix soy sauce, mirin, sake, and sugar to make teriyaki sauce; set aside.
  • Pat salmon dry, coat with potato starch, and pan-fry skin-side down until crispy (~4 min). Flip and cook 2 min, then add sauce and coat.
  • Stir-fry asparagus and spinach in butter with salt and pepper until tender, then serve over rice with salmon and sauce. Garnish with sesame seeds and green onions.

Notes

Ensure salmon skin is crispy for the best texture. Adjust cooking time based on fillet thickness.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: Salmon