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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 storeboughtInstructions
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 | |
| 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 Policydocument.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2013/10/salmon-teriyaki-stovetop-recipe.html", c5: "", c6: "", c15: ""});
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