27 minutes
A delicious Japanese-inspired dish featuring salmon fillets with a crispy skin, marinated and cooked to perfection with a sweet and umami-rich teriyaki glaze.
Salmon fillets, skin on
0 oz
tablespoons
tablespoons
tablespoons
Avocado Oil, for cooking
tablespoons
Green Onions, sliced, for garnish
optional
Fresh lime wedges
each
1. Prep
In a small bowl, whisk together the soy sauce, mirin, and sugar until the sugar is dissolved. Place the salmon into an appropriately sized container and pour in the marinade. You want to only marinate the flesh side to avoid burning the skin when you cook the fish. Let the salmon marinate for at least an hour, or overnight in the refrigerator. Before cooking, take the salmon fillets and pat the skin side dry with a paper towel. ** Pro Tip - Leave your fish skin uncovered overnight for the skin to dry naturally ** This will result in being able to cooking your fish gently.
2. Cook the fish
Place a non-stick skillet over medium heat and add enough avocado oil to coat the bottom of the pan. Once the pan is hot, place the salmon fillets skin side down. Press down gently on the fillets with a spatula for a few seconds to ensure the skin is in full contact with the pan. Cook for 5-7 minutes, watching for the skin to become beautifully golden and crisp. Carefully flip the salmon over and cook for an additional few minutes, until the fish feels warm in the center. The flesh should be opaque and just flake with a fork.
3. Finishing Touches
Transfer the salmon to plates, skin side up to maintain its crispness. Sprinkle with sliced green onions if using and serve with a lime wedge.
Incorporate a citrus element by adding orange or lemon zest to the teriyaki sauce. You can also deglaze the pan with a splash of sake and freshly squeezed orange juice after cooking the salmon for an extra layer of flavor.
Introduce a teaspoon or two of white or red miso paste to the teriyaki sauce as it simmers. Miso will add depth and a savory richness to the glaze.
For those who enjoy a little heat, add a finely chopped chili pepper or a teaspoon of chili flakes to the teriyaki sauce. Alternatively, serve the salmon with a side of spicy mayo or a drizzle of sriracha.
Introduce a touch of natural sweetness by adding a tablespoon of honey or maple syrup to the teriyaki sauce. This can balance the saltiness and add a subtle complexity to the glaze.
Top the finished salmon with caramelized onions for a sweet and savory element that complements the crispy skin and rich fish.
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