Salmon cooked on the stove top in your basic teriyaki sauce is an easy week night diner recipe that comes together in under 30 minutes. The hardest part in this recipe is descaling the salmon skin.
So how do you descale the salmon skin?
My mom taught me to place the salmon fillet in a large plastic bag and run the edge of the knife at 90 degree against the "grain" of the scales. The scales stay inside the bag instead of flying all over the counter top and floor. Genius!
Once the fish is descaled and rinsed off, pat it dry and place the salmon skin side down in the skillet with some olive oil. Pour the teriyaki sauce over the fish, and let it marinate for 10 minutes. Then cook uncovered for 8 to 10 minutes until the fish is cooked through and the sauce has thicken. Garnish with scallions and it's ready to serve over rice.
Cooking on the stove top (as opposed to baking in the oven) is not only great when you don't want to heat up the whole house cuz it's a blazing hot summer day, (or it's hot and humid in Hawaii like everyday), but also allows you to caramelize and thicken the teriyaki sauce in the pan. And any leftovers can be used to make this salmon musubi recipe for lunch the next day!
Yields 4 servings
Ingredients:
- 3 T Soy sauce
- 3 T sugar
- 1 T mirin
- ½ t garlic powder
- ½ t ginger powder
- 1 t sriracha sauce
- 1 lb salmon fillet, deboned and descaled
- 1 T chopped green onions for garnish
- 1 T olive oil
Procedures:
1. In a small bowl, combine the first 6 ingredients and mix until everything is dissolved. Set aside.
2. Descale the salmon fillet by placing the salmon in a large plastic bag and run the edge of the knife at 90 degree against the "grain" of the scales. When all the scales have been removed, rinse the salmon, pat it dry, and cut it into 4 portions.
3. Place the salmon skin side down in a frying pan with olive oil.
4. Pour the sauce over the salmon and let it marinate in the pan for 10 minutes. Then cook on medium high heat uncovered for 8 to 10 minutes, or until the salmon is cooked through and the sauce has thickened. (Note, after 8 - 10 minutes, if the sauce is still not thickened, remove the salmon to a serving platter so the fish does not over cook, and continue to heat the sauce with stirring until it thickens. Then pour sauce over cooked salmon.)
5. Garnish with green onions. Serve over rice.