Teriyaki salmon

Posted by spots (Singapore, Singapore) on 6 May 2006 in Food & Cuisine and Portfolio.

The key to pan-frying the perfect salmon is timing. Salmon is really delicious on its own, but a lot of restaurants, even good ones, cook it until it is well-done. I prefer a slightly under-cooked salmon, leaving the centre creamy, not dry and flakey. My method is to start frying the salmon skin side UP - so that the "meat" side charrs a bit and the marinade calmelises on it, creating this nice brown-slightly seared texture. I only fry the salmon for 1 minute or less per side. (If your salmon is 1 inch thick at the thickest part, go for 1 minute. If less thick, go for slightly shorter time.) I know, most books will tell you to take a longer time, but oh well - try my method and see if you like it. Yesterday's 500g salmon piece (the hugest slab of salmon I've seen in a while!) was marinated with 1/2 cup mirin, 3/4 cup soya sauce, 1 cup sake and 2 tb sugar. Cheers!