Charred Teriyaki Salmon Fillets in a Tiny Apartment Kitchen
A kitchen torch can turn leftover teriyaki sauce into a quick, flavourful meal. Glaze and torch some salmon fillets for a filling weekend lunch packed with savoury and smoky flavours.
Servings: 2
Ingredients
- 330g g salmon fillets 110g each
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp mirin
- 1 tbsp Chinese rice wine or sake
- 2 tbsp sugar
- Sesame seeds and scallions for garnish
Instructions
- In a pan, combine soy sauces, mirin and sugar. Simmer until reduced to a syrupy consistency and reserve.
- Pat the salmon fillets as dry as possible. Season both sides with salt.
- Place skin side down on a pan on medium-low heat, only flipping when the flesh is done most of the way.
- Brush the skin with teriyaki sauce, then sear it with a kitchen torch. Repeat several times to build up the glaze.
- Serve with rice and vegetables.