Honey Teriyaki Salmon

Name: Honey Teriyaki Salmon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 g 2 Salmon fillets; for coating Potato starch; 10 g Butter; 1 tbsp Sake (Cooking wine); 1 tbsp Soy sauce; 1 tsp Mirin; ½ -1 tbsp Honey (adjust to taste); 5 tsp Soy Sauce; 2 g Salt; 1 g NOT SAUCE

Cook: 15min

Total: 15min

2 servings

Ingredients

200 g 2 Salmon fillets
for coating Potato starch
10 g Butter
1 tbsp Sake (Cooking wine)
1 tbsp Soy sauce
1 tsp Mirin
½ -1 tbsp Honey (adjust to taste)
1 g NOT SAUCE

Sauce

5 tsp Soy Sauce
WooliesColes
2 g Salt

Instructions

1
Prepare the salmon
Pat the salmon dry with paper towel. Lightly coat both sides with potato starch.
2
Cook the salmon
Melt the butter in a frying pan over medium heat. Place the salmon skin side down and cook for 3 to 4 minutes until golden. Turn over and cook the other side until just cooked through.
3
Add the sauce
Add the sake, mirin, honey and soy sauce to the pan. Reduce the heat to low and gently spoon the sauce over the salmon as it thickens.
4
Finish
When the sauce becomes glossy and coats the salmon evenly, remove from the heat and serve.

Tomoka's Note

While vegetable oil is commonly used for teriyaki salmon, I personally prefer cooking it with butter for a richer flavour. Since this recipe uses potato starch instead of flour, it is also gluten free. I bought the sake, soy sauce and mirin at Coles, so everything is easy to find locally. For the honey, you cannot go wrong with good quality Australian honey. I hope you give it a try!