Stovetop Salmon Teriyaki Recipe

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October 29, 2013Stovetop Salmon Teriyaki Recipe

I’ve been meaning to make salmon teriyaki ever sinceTamaso and Robert shared their stovetop techniques via the comments on the truechicken teriyaki recipe post. What stopped me from doing it till last week wasgetting around this issue: lingering fishy smells in the house. I know thatsounds weird of me, the person who has no problem deep-frying up a storm. Ihave a decent exhaust over the stove but it isn’t quite enough. I rarely searfatty fish like salmon on the stove. A couple of weeks ago after eating at alocal restaurant I walked out with a sweater that reeked of pan-seared fish.When the kitchen fired (cooked) the fish order, I recognized the smell of fishoil hitting the pan, and I remembered long afterward.

I was looking for a solution to stinky salmon teriyaki,but the majority of Japanese cookbooks I own called for grilling or broilingthe fish; the teriyaki glaze just doesn’t seem to adhere and penetrate well onthe grill or under the broiler. The only work that prescribed stovetop cookingwas Shizuo Tsuji’s JapaneseCooking: A Simple Art. His method was so interesting for severalreasons.

In the yellowtail teriyaki recipe, Tsuji called forliberally salting the fish for 30 minutes to remove moisture and firm the flesh,as well as to remove some of the fishiness. The stovetop searing was done intwo steps: a partial quick sear followed by – this was the kicker – a quickrinse of boiling water. Seriously. That washed away some of the fishy oilinessand salt, explained Tsuji, who obviously realized how weird that technique was.Then the fish was finished in the skillet with the teriyaki sauce.

His recipe called for using a tiny bit of oil in the panto prevent sticking. Tsuji warns cooks of the smoke that will rise from thepan. My workaround was to use an 8-inch (20 cm) Swiss diamond nonstick skillet,which is super heavy and conducts heat well. (I bought my "irregular" one for about $35 from thissite). I used no oil and the salmon was fine. Because of my small skillet, Icooked the steaks one at a time.

So did the fish stink up the house? No. There was a faintsmell but it was not unpleasant. We had leftovers so I packed some for myhusband’s work lunch and ate some at room temperature for my lunch at home. Itwas delicious.

I used homemade mirin for the teriyaki sauce and servedthe salmon with some of the pickled ginger prepared weeks ago. It’s pretty neatto cook with pantry items you made yourself, but you don’t have to do like Idid to make a good version of salmon teriyaki.

One final note, I opted for salmon steaks in order toglaze the maximum surface area of flesh. Plus, salmon steaks are less expensivethan fillet and they taste better. The little ends by the belly of the steaksare fatty and cook up to a delightful rich, savory sweetness. Save that foryourself.

RECIPE

Salmon Teriyaki

Yields: 4servings

Ingredients

2 salmon steaks, each about 10 ounces (300 g)and 3/4 inch (2 cm) thick1/4 to 1/2 teaspoon fine sea salt2 tablespoons teriyaki sauce (make from step 1of the chickenteriyaki recipe)Japanese pickled ginger, homemadeor storebought

Instructions

Rinseand pat the salmon steaks dry, putting them on a plate. Sprinkle sea salt allover the steaks, letting the salt rain down on the fish. Flip and repeat on theother side. Rub some on the skin too. It's fine for salt to be on the plate.Let sit for a minimum of 30 minutes, or cover and refrigerate for up to 1 1/2hours; return to room temperature before cooking. Seta rack placed inside a rimmed baking sheet near the stove. Bring some water toa boil in a kettle on the stove, lowering the heat to keep hot. Tocook, heat a heavy nonstick skillet over medium-high heat. Lay down the steak(s)and let them sear, undisturbed for 1 1/2 minutes. Turn and sear the other side.Transfer to the rack. Return the water to a boil, remove from the heat, and letthe boiling subside before pouring some water over the fish to quickly rinse it.Flip the fish pour water over the other side. Replacethe fish in the skillet. Add the teriyaki sauce and 2 tablespoons of water.Heat the skillet over medium-low heat. Cook for about 5 minutes longer, turningthe fish to coat and glaze the fish with the bubbly sauce. When there's littleliquid left in the skillet, the fish is done. If you cooked the steaks one at atime, repeat with the other steak. Transferto a plate and serve with pickled ginger. Rice is the perfect accompaniment.

Related recipes:

TrueChicken Teriyaki HomemadeMirinHomemadeJapanese pickled gingerBeigeRice: The Middle Path between White and Brown Howto Cook Perfect RicePosted in Cooking Tips & Tools, Recipes: All, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Japanese, Recipes: Main Course, Recipes: Seafood | Permalink

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Comments Stovetop Salmon Teriyaki Recipe

I’ve been meaning to make salmon teriyaki ever sinceTamaso and Robert shared their stovetop techniques via the comments on the truechicken teriyaki recipe post. What stopped me from doing it till last week wasgetting around this issue: lingering fishy smells in the house. I know thatsounds weird of me, the person who has no problem deep-frying up a storm. Ihave a decent exhaust over the stove but it isn’t quite enough. I rarely searfatty fish like salmon on the stove. A couple of weeks ago after eating at alocal restaurant I walked out with a sweater that reeked of pan-seared fish.When the kitchen fired (cooked) the fish order, I recognized the smell of fishoil hitting the pan, and I remembered long afterward.

I was looking for a solution to stinky salmon teriyaki,but the majority of Japanese cookbooks I own called for grilling or broilingthe fish; the teriyaki glaze just doesn’t seem to adhere and penetrate well onthe grill or under the broiler. The only work that prescribed stovetop cookingwas Shizuo Tsuji’s JapaneseCooking: A Simple Art. His method was so interesting for severalreasons.

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Recent PostsNonstick Wok RecommendationsAsian Dumpling Online Class: Preview and Special VWK PriceGiveaway Winner: Asian Dumplings Online ClassStovetop Salmon Teriyaki RecipePre-Launch Giveaway! Asian Dumplings Online ClassCozy Asian Pumpkin Recipes and IdeasPanfried Tofu with Pickled Ginger RecipeVietnamese Cookbooks ListOld School Sweet and Sour Pork RecipeMy Q&A with 5th GradersCopyright 2002-2013 by Andrea Nguyen | Privacy Policy

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True Chicken Teriyaki Recipe

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September 18, 2013True Chicken Teriyaki Recipe

I have a friend who is a Japan and China scholar. (What anover-achieving combination, eh?) One time she invited us to her home and servedwhat she called chicken teriyaki – it was cooked in a skillet, just the way shelearned to do it in Japan, she said. I was incredulous because it wasn’t likethe versions I’d eaten at Japanese restaurants in the United States. Thoserenditions, which I considered definitive, where grilled and brushed with asticky sweet brown sauce.

I shelved that experience for years until last week, when Isuddenly had a hankering for chicken teriyaki. Maybe it was because I’d madethe batch of pickled ginger that I had Japanese food on my mind, which wanderedto what I figured was an iconic dish of Japanese cuisine. I learned someinteresting things.

One, teriyaki is not as popular in Japan as it is outside ofJapan, according to my friend Hiroko Shimbo in her amazing book, TheJapanese Kitchen. I amokay with that because chicken teriyaki probably sold well with Japanese restaurant owners outside of Japan. Call it the kung pao chicken syndrome. Moreover, she explains that “teri” means gloss and “yaki”means to broil or grill. Made from mirin, sake, soy sauce and sometimes sugar, teriyaki sauce is a finishing sauce meant to glaze.That made sense but why cook it in a skillet?

Shizuo Tsuji went into further details in JapaneseCooking: “Many foods that are grilled also can be pan-broiled over highheat in their own fat or with a film of oil in the pan, or quickly browned andsauteed. Since the use of a pan or grilled also is defined by the verb yaki,such cooking is part of the wide yakimono (“grilled things”) category.”

So it’s a language thing. Tsuji goes on to say that whilecooking over charcoal is the orthodox Japanese approach, a pan is oftenemployed, even though it’s a stepchild kind of technique. He notes that certain things arecooked in a skillet only. While neither Tsuji or Shimbo say so, both of theirrecipes for chicken teriyaki call for cooking in a skillet, then finishing thechicken with the sauce to coat it with color and flavor. 

I tried it out and there was a nice chicken flavor in themeat that was cooked in a skillet; the chicken juices were recooked into theflesh. The color is gorgeous. I cooked two thighs but call for four in therecipe below to scale the recipe up for a regular-size family.

For fun, we tried grilling the chicken with the skin on andbrushing on the teriyaki sauce at the end like a glaze. My husband liked itgrilled, I liked it cooked in the skillet. We ate most of it up. Try both outand make up your own mind. Either way, make the teriyaki sauce yourself. It’sridiculously easy.

Recipe

True ChickenTeriyaki

Yields: 4 servings

Ingredients:

1/2 cup mirin, storebought or homemade1/4 cup sake1/4 cup Japanese soy sauce2 tablespoons sugar4 large boneless skinless chicken thighsKosher saltBlack pepperCanola oil1 green onion, green part only, cut into ringsand/or ground sansho pepper

Instructions:

Combine themirin and sake in a small saucepan. Heat over medium-low for 5 minutes, thenadd the soy sauce and sugar. Stir until dissolved. Adjust the heat to simmerfor 20 to 25 minutes, until reduced by about a third and thickened. Thereshould be a very generous 1/2 cup. Set aside to cool and concentrate. Use orstore in a jar in the fridge for a week. Return to room temperature beforeusing.Rinse and patthe thighs dry with paper towel. Poke it with a toothpick or fork to letflavors penetrate. Sprinkle with salt and pepper. Heat a medium skillet overmedium heat. Add a small splash of oil. Cook the thighs, smooth side down, for3 minutes, or until a little golden underneath. Turn each piece over, lower theheat to medium-low or low, then cover; you want a gently hiss. Cook for 8minutes, or until just cooked through. Add about 2tablespoons of the sauce. Turn to coat the chicken, increase the heat tomedium. Let the chicken cook in the bubbling sauce for 3 to 5 minutes, turningoften, until the sauce has coated the chicken with a reddish-brown gloss. Thepan will be have some fat from the chicken as well as the cooked downdark-colored teriyaki sauce. Transfer thechicken to a plate and let cool for 5 to 10 minutes. Cut across the grain,arrange on a plate and garnish with a sprinkling of green onion and/or sanshopepper. Serve with rice. Do you have a favorite way of making chicken teriyaki? In a skillet or on the grill? What kind of teriyaki sauce? Maybe I've been in the dark for too long about this. Posted in Recipes: All, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Grilled, Recipes: Japanese, Recipes: Poultry and Eggs | Permalink

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Comments True Chicken Teriyaki Recipe

I have a friend who is a Japan and China scholar. (What anover-achieving combination, eh?) One time she invited us to her home and servedwhat she called chicken teriyaki – it was cooked in a skillet, just the way shelearned to do it in Japan, she said. I was incredulous because it wasn’t likethe versions I’d eaten at Japanese restaurants in the United States. Thoserenditions, which I considered definitive, where grilled and brushed with asticky sweet brown sauce.

I shelved that experience for years until last week, when Isuddenly had a hankering for chicken teriyaki. Maybe it was because I’d madethe batch of pickled ginger that I had Japanese food on my mind, which wanderedto what I figured was an iconic dish of Japanese cuisine. I learned someinteresting things.

One, teriyaki is not as popular in Japan as it is outside ofJapan, according to my friend Hiroko Shimbo in her amazing book, TheJapanese Kitchen. I amokay with that because chicken teriyaki probably sold well with Japanese restaurant owners outside of Japan. Call it the kung pao chicken syndrome. Moreover, she explains that “teri” means gloss and “yaki”means to broil or grill. Made from mirin, sake, soy sauce and sometimes sugar, teriyaki sauce is a finishing sauce meant to glaze.That made sense but why cook it in a skillet?

Stay Connected                         Asian Tofu in the News"Informative, engaging, well written and researched, this is also the best book about tofu."
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"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

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Teriyaki Turkey Burgers

Here in New York, having outdoor space is seen as the ultimate luxury. Whenever you meet someone who has a backyard, front yard, roof deck, terrace, balcony, heck, even a fire escape, it’s hard not to feel very, very jealous. You imagine all the grilling they get to do in warm weather. And all the big barbecues they host on summer weekends, with burgers and beers and maybe even hammocks to sunbathe in. Life for them must be grand. And you wonder if you can be friends with them too.

Fortunately, every summer I do get to join in on a handful of barbecues around town. And for all those long stretches of time between outdoor cooking, I satisfy those cravings for BBQ food by cooking on a grill pan.

These teriyaki turkey burgers, fortunately, can be made easily both indoors and out. I started a partnership with Soy Vay® back in January and have made a ton of great meals with their sauces, including Ginger Hoisin Chicken, Teriyaki Chicken Stuffed Mushrooms, and a Garlic Beef and Asparagus Stir-fry. This month for Memorial Day (and National Burger Month) I decided to test out their Veri Veri Teriyaki sauce in preparing turkey burgers.

For the patties, I mixed together ground turkey, grated ginger, chopped onions, and teriyaki sauce. (The Veri Veri Teriyaki sauce already has so much flavor, including sesame oil and garlic, that I don’t really need additional seasoning.) Then I formed the patties, heated up the grilled pan, brushed on some oil, and grilled the patties for about 4 minutes per side. If you don’t own a grill pan, you can also easily sear the patties in a skillet for the same amount of time.

Then, use the same pan for grilling up the pineapple slices before assembling the burgers.

This Memorial Day weekend here is looking pretty rainy and chilly, at least until Monday, so maybe indoor grilling isn’t such a bad idea after all!

1 pound ground turkey¼ cup finely chopped onions2 teaspoons minced or grated ginger? cup Soy Vay Veri Veri Teriyaki sauce3 tablespoons vegetable oil4 slices fresh or canned pineapple4 hamburger buns4 large lettuce leavesIn a bowl, combine the ground turkey, onions, ginger, and teriyaki sauce and mix well. With your hands, form 4 burger patties about ½ inches thick.Heat a grill pan over medium-high heat and brush the oil over the top until the pan is well-oiled (you may not need the full 3 tablespoons). When the pan is hot, carefully place the patties on top. Allow the turkey patties to cook for 4 minutes on the first side untouched, then flip them over and cook for another 3 to 4 minutes on the other side, until they’re cooked through. (You can cut one open to check for doneness.)Transfer the patties to a plate. Grill the pineapple slices for about 1 minute per side. Assemble the burgers with the buns, lettuce, patties, and pineapple slices on top. Serve immediately.

Disclosure: I am a Soy Vay® Ambassador and Soy Vay® products were provided to me by Soy Vay®.

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Teriyaki Chicken Stuffed Mushrooms

Have you ever had Chinese-style baked stuffed mushrooms? When I was growing up, it was a popular appetizer at Chinese and tiki restaurants my family frequented. Usually filled with a sesame-accented pork filling that became caramelized in the oven, these bite-sized morsels were hard to resist.

With February designated as National Snack Food month, I decided to create a similar dish using Soy Vay® Veri Veri Teriyaki sauce, a thick flavorful sauce with plenty of sesame oil and sesame seeds. (I started my partnership with Soy Vay last month and have been experimenting with a few of their sauces.) Instead of pork, I decided to use ground chicken as a mushroom filling. For the flavoring, I just added minced ginger, scallions, and the Veri Veri Teriyaki sauce. You simply mix together the filling, fill up the mushroom caps, brush on a little olive oil, and sprinkle extra sesame seeds on top. Then the stuffed mushrooms bake in the oven for just 20 minutes.

The mushrooms make for tasty hor d’oeuvres for parties or just a side dish at dinner. You can also mix the filling and stuff the mushrooms ahead of time, and just pop them in the oven before serving. To test the seasoning of the meat mixture, just sauté a small bit of the filling in a skillet, and adjust accordingly with salt and pepper.

What are some of your favorite snacks or appetizers that use teriyaki sauce?

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Teriyaki Chicken Stuffed Mushrooms 

Serves 4 as an appetizer

3/4 pound ground chicken2 teaspoons minced ginger2 scallions, thinly sliced3 tablespoons Soy Vay® Veri Veri Teriyaki sauce1 pound cremini or white button mushrooms3 tablespoons olive oil2 teaspoons white sesame seedsPreheat the oven to 350°F.Make the filling: In a small bowl, combine the ground chicken, ginger, scallions, and teriyaki sauce . Mix thoroughly; the filling should resemble a thick paste. Set aside.Remove and discard the stems from the mushrooms and wipe the caps with a damp towel. Fill the mushroom caps with about 1 tablespoon of filling. Pack tightly so that top of filling is rounded like a miniature dome. Place the stuffed mushrooms on the prepared baking sheet, cap side down. With a pastry brush, brush the top of the filling with olive oil. Sprinkle the sesame seeds on top.Bake for 20 minutes, until the meat is cooked through, the top of the chicken has browned, and the mushrooms are softened. (If you’re using large cremini or white button mushrooms and used more filling, it’s safer to bake for 25 minutes.)Remove from the oven and allow the mushrooms to cool for at least 5 minutes before serving. Serve warm or at room temperature.

________________________________

Disclosure: I am a Soy Vay® Ambassador and Soy Vay® products were provided to me by Soy Vay®.

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