Salmon Teriyaki Recipe

📝 Ingredients

• 2 salmon steaks, (each about 10 ounces (300 g) and 3/4 inch (2 cm) thick)
• 1/4 to 1/2 teaspoon fine sea salt
• 2 tablespoons teriyaki sauce, (make from step 1 of the chicken teriyaki recipe (see link above recipe and in Note below))
• Japanese pickled ginger, (homemade or storebought)

👨‍🍳 Instructions

1. 1Rinse and pat the salmon steaks dry, putting them on a plate. Sprinkle sea salt all
2. 2over the steaks, letting the salt rain down on the fish. Flip and repeat on the other 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 1/2 hours; return to room temperature before cooking.
3. 3Set a rack placed inside a rimmed baking sheet near the stove. Bring some water to a boil in a kettle on the stove, lowering the heat to keep hot.
4. 4To cook, 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 let the boiling subside before pouring some water over the fish to quickly rinse it.
5. 5Flip the fish pour water over the other side.
6. 6Replace the fish in the skillet. Add the teriyaki sauce and 2 tablespoons of water.
7. 7Heat the skillet over medium-low heat. Cook for about 5 minutes longer, turning the fish to coat and glaze the fish with the bubbly sauce. When there's little liquid left in the skillet, the fish is done. If you cooked the steaks one at a
8. 8time, repeat with the other steak. Transfer to a plate and serve with pickled ginger. Rice is the perfect accompaniment.