Teriyaki Salmon Recipe (照り焼きサーモン)
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- Опубликовано: 26 июл 2024
- This Teriyaki Salmon recipe is easy to make from scratch on the stove, and you only need a handful of basic ingredients. Since fish is more delicate than meat, you need to use a slightly different technique than for chicken teriyaki. In this video, I'm going to show you all my secrets for making the best homemade Teriyaki Salmon in under ten minutes! #teriyaki
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SALMON TERIYAKI POST & RECIPE ▶ norecipes.com/teriyaki-salmon/
INDEX
0:00 Intro
0:33 What is Teriyaki Salmon?
1:23 Ingredients
1:47 How to Authentic Teriyaki Salmon
6:10 How to Serve Salmon Teriyaki
6:46 Finished Dish
INGREDIENTS:
Small knob ginger
2 tablespoons sake
450 grams salmon filets (about 1-inch thick)
1 tablespoon potato starch
1 teaspoon vegetable oil
2 tablespoons soy sauce
2 tablespoons sugar
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Love this recipe , came out so delicious and it's easy to make . Thank you so much ! ❤️❤️❤️
You're welcome Dhammi, I'm glad to hear you liked it!
Awesome recipe and one I'm sure to try!
Thanks Shirley, I hope you enjoy it!
Thank You Marc! Never thought of using fish in Teriyaki sauce until now. I've only used beef and chicken for Teriyaki Beef and Chicken. Salmon is one of my favorite fish to eat whether it is cooked or raw along with Tuna.
You're welcome! Teriyaki sauce is pretty versatile and can be used to season almost anything. The trick with fish is not to overcook it. Hope you enjoy this!
Looks Delish! Thanks Marc!
You're welcome Frank!
That recipe is bar-none the best teriyaki-salmon concoction I've ever had. Thanks Mark!
You're welcome, I'm glad you enjoyed it!
Thanks for watching! If you enjoyed this video, check out some of my other Japanese Home Cooking favorites with this playlist: ruclips.net/p/PLP3Ew88wjvg-NkBuli2I6TwXCEyococVw
I cooked this recipe yesterday. It is so delicious. Thank you for sharing.😍😋
Hi Michelle, I'm glad to hear it! You're welcome😄
I'm lovin this recipe. I can't wait to make it. Great video 👍
Thanks Ron! This'll work on a blackstone too. Hope you enjoy it!
Made this for dinner tonight and it was a HUGE hit! I've tried to make teriyaki salmon a couple times before seeing this recipe and was never completely happy with it (sauce was always too thin/didn't stick enough to the salmon) - coating the salmon with potato starch really did the trick. Thanks so much for this recipe!
Hi Katerina, I'm so glad to hear you enjoyed this! The goal with all of my recipes is to find ways to make them just a little bit better, so I hope you find others to make and enjoy both here and on my blog (I have over a 1000 recipes on there).
Wow! that looks delicious!I gotta try it but before I need to get some Sake
Sake is a versatile ingredient that adds both flavor and umami to many Japanese dishes and it will keep for some time in the fridge. I hope you enjoy this!
Thanks, I'll try the recipe.
I hope you enjoy it Alfonso!
I used your recipe to make my family a delicious dinner tonight. Thanks so much.
You're welcome, I'm glad to hear your family enjoyed it!
Well, this was the last video in my effort to watch them all!✔😄 The picture of this Teriyaki Salmon was also the start of my daughter's obsession with No Recipes. She loves seafood, even though she doesn't eat it. I had signed up for emails from the website, and when I clicked the link for the recipe, this glorious photo appeared. She was instantly in love! I kept clicking back to it for her as I explored the site. I was able to find several recipes that suited her taste, and if I told her it was a No Recipes recipe, she would try it!
She just came down and noticed me watching this video -she instantly recognized it! She's all excited now.😍
Wow, thanks for watching/rewatching all of my videos! I think you're one of a very few number of people who have gotten through them all🥇 I'm also so happy to hear that my recipes have been able to help your daughter in some small way. I hope you had a great week!
@@NoRecipes You help all of us here in a BIG way, every day! 😌💖☺️
I owe you my soul for this recipe. I like to take the skin off the salmon, slice it up into tiny pieces and then cook it so that it’s completely enveloped with sauce!
No need to pay with your soul😆 I'm just happy to hear you've been enjoying this😁
I made this for dinner tonight... delicious 😋!!!!
I'm so happy to hear you enjoyed it!
its an another additional menu to my everyday 's dish 😊 thanks a lot 👍
You're welcome!
This seems convinent without the marination process of the fish like other videos I saw...shall give it a try soon. Thanks for the recipe! 😊
Thanks Sharon, I hope you enjoy it😄
Thank you for sharing this technique. It looks so Juicy 😋🔥😍
You're welcome Michelle! It was 😀
サーモンの照り焼き食べた事無いです、美味しそう。
ありがとうございます！不思議なんですがアメリカでは鰤じゃなくサーモン照り焼きが定番です。😆
I love salmon and this is a dish with simple ingredients, yet mouth-watering😋 Thank you, Chef Marc😍
Thanks Aurora!
@@NoRecipes 😍
This is just what i needed to spice up salmon nights!! Love ur videos! Cant wait to try it
Glad I could add something to your salmon repertoire! I just posted another salmon video as well 😉
I had watched both and i will definitely make them! Im making the curry u posted some time this week as well! I have much to learn but thanks to your videos i can definitely make it come to life
@@Brazi187 Awesome, thank you! I hope you enjoy all of them😀
Okay, now I know what I'm going to make for dinner after paycheck 😄 I never thought that you can combine two of my favourite foods, and to be honest, it looks very delicious 😍
Thanks Frikey, I hope you enjoy it!
Thanks as always for taking the time to explain the steps! Any plans to cover miso marinades for proteins?
You're welcome Kaye! I don't have a miso salmon video, but I do have a recipe for it here: norecipes.com/miso-salmon-recipe/ I'll add it to the list of videos to make 😉
I see, so the type of the starch does matter! Very interesting. Thank you, Marc! I know what I'm eating tonight
Yes, potato starch is just better all around (when compared to cornstarch), it thickens better when hydrated (more clear, less gummy) and it crisps better when fried (more crispy than crunchy).
Oh my goodness, this is the best salmon I’ve ever made! Unfortunately, my fish was a little on the thin side, but I just kept an eye on it and removed it as soon as I saw the orange between the white. It was absolutely glossy and delicious. The potato starch was genius, because the sauce really did coat the fish perfectly but still dripped into some young short grain rice I’d made as a special treat. It’s easy, quick, and absolutely fabulous. Definitely a recipe that will be in regular rotation in my house.
Yay! I'm glad to hear you enjoyed it! Thanks so much for always taking the time to stop by to let me know how it went. Have a great weekend!
@@NoRecipes I’m working my way through your recipes, and I’ve become a better home cook as a result. I want to give credit and to let others know that if they followed the recipe just like I did, they will also have a delicious result.
Agreed
Hi again! today i'm trying this recipe for dinner :D i enjoyed sooo much your other one (the Curry) that i RAN to subscribe to your patreon to show you my gratitude and support! i'm not a good cook but watching you helps me to improve by lot!(I made something delicious for once U.U). It's the first time i use patreon and it's for you! keep going with the good job!
So glad to hear you enjoyed the curry and I really appreciate your support via Patreon! There's no such thing as good cooks and bad cooks, it's just that some cooks have more experience than others. Through this channel I'm hoping to give some of my kitchen experience to those who watch it. Thanks again!
Simple and great. Going to make this once price of salmon goes down. I never knew about the potato starch trick.
Other fish with a descent amount of fat will work for this too. I hope you enjoy it!
I might be borrowing lots of techniques from this video, bro, because Judy at the docks invited me to come film during salmon season! Hugs! =)
Awesome dude!
Now I know what is sake ..I will try to use it in my cooking
Hi Merlina, if you want even more details, I have a 4 part series that explains everything about sake: ruclips.net/video/C2p6MN4EVeA/видео.html
Thank you for another great recipe Marc! It looks really good and I can't wait to try it. Would it be possible to do the first step in the oven (broil for a few minutes, turn over, broil the other side)?
You're welcome Mina. You can click on the link in the description to go to my full post where I explain how to do this in the oven.
You are fantastic 👍👍👍
Thank you! 😁
Hellooooooo my dear friend woooow yummy 😋 nice recipe thanks 🙏
Hello Xiomara! You're welcome😃
The shampoo model joke was too good 😂
Thanks 😆
Yummyyyy
Thanks!
Thank you so much Marc! Could I use tofu if it has been pressed?
Yes, tofu works great using this method. You'll want to salt and drain it on a rack first and then coat it with a slightly thicker coating of starch. It shouldn't be caked on, but you want a thicker coating than I did for the salmon.
So delicious! Love salmon. Will definitely try this. Thank you for sharing my friend.
Thanks Lily, I hope you enjoy it!
Hi Marc, thanks for sharing a clear step by step for cooking Salmon Teriyaki. Instead of using sake, can you advise any non alcohol subtitute, please?
Please read the FAQ in the post (link in description), it's explained there.
Excellent. Pretty much how I do it except I use a little maple syrup - not traditional Japanese but I found it works! Also sadly I don't have access to such heavenly salmon as yours so I salt it for 10mins first before cooking or else I end up with the albumen oozing out. Great recipe, thanks.
Great call on the maple syrup, that's actually one of the sugar substitutes I recommend on the full post as it goes great with salmon. As for the albumen oozing out, I haven't tried this with enough different types of salmon to say for sure, but I think the starch coating helps with that.
No Recipes The albumen tastes fine just spoils the look, strange but I don’t have that issue when I get salmon in Japan. May I ask what cut/type of salmon did you use for this please?
@@siegeism I actually sous vide some Japanese salmon the other day and it leached out tons of albumin despite the fact that I had brined it. The salmon I used for the teriyaki was very cheap frozen imported salmon (Japanese salmon is too thin and doesn't have enough fat on it). I can't remember where this one was from, but I think it may have been Chile.
This looks great. Do you have any suggestions if the salmon filets are not skinned? Thanks
Hi Ted, you could skin them, or it will work just fine with the skin on. The key is to make sure the filets are roughly the same thickness throughout.
Hi Marc, if I want to make the glaze more ‘saucy’ should I simply double the ingredients? Will that make the salmon too salty?
Regardless, I can’t wait to make this on the weekend! 🤤 I always trust your recipes because they always turn out well for me 😊 Your ‘salmon’ coloured shirt in this video matches the theme too hehe (was that on purpose?) 😁
Hi! I often double up on the teriyaki sauce ingredients because I like more sauce. As long as you keep the ratios the same, the sauce won't be too salty. It will take a few more minutes to get it to thicken up, but that shouldn't be a problem, since the salmon isn't in the pan at that point. I'm sure Marc will be along soon to confirm this, but I thought I'd put in my two cents, in case he doesn't get back to you by the weekend.☺ I've asked him, and he does like to coordinate his shirts with his recipes!😍
@@kathcares Hey! Really appreciate your two cents! ☺️ That is great to know because I also like more sauce usually to eat with rice or use as dipping sauce for steamed veggies. Hahah I’ve always had that theory about Marc’s shirts, now it’s no longer a myth!
Sorry for the very late response, but @kathcares got it (both about the sauce and my shirts) 😆
great recipe! I made it today and it really worked ^^ anyway, I've got 2 questions: is putting sake, soya souce, sugar one by one important or I can mix it together and put it at once? doeas sake really matter? sake taste is not very strong. it's one of the most delicate alkohols. does it really change anything? maybe it's important for flesh texture?
I'm glad you enjoyed it! As for your questions, yes you can mix the sake, soy sauce and sugar together first. The reason I didn't do it is because the sugar forms a sludge at the bottom of the bowl that's a little difficult to get out so it doesn't work when shooting video😆 It's not a problem if the sugar is fully dissolved in the solution though so I often mix a 1:1:1 ration of the three ingredients in a large bottle and shake it until the sugar is dissolved. Then you can just store the bottle in the fridge and use the sauce whenever you make teriyaki (also good for stir-fries). As for sake, many of the aromas of sake do burn off as does the alcohol. The purpose of adding it is for the amino acids contained in sake (specifically glutamate and aspartate) these create the taste of umami without adding something artificial like MSG.
@@NoRecipes that's a great, comprehensive answer you would expect from a true passionate, thanks for all the info, buddy!
Hi Marc, can you show me what’s your sake package/bottle looks like? And wha kid of sugar were you using?? was it raw sugar??
I just use cheap boxed sake for cooking. It comes in a carton, and it's made by Hakutsuru. Unless you're in Japan I don't think the packaging will be very helpful for you as it's all written in Japanese. Click through on the link in the description for more explanation on sake and what you should look for.
🤤🤤🤤
😀👍🏽
Dōmo arigatōgozaimasu excellent
You're welcome!
Hi sir! The sake is it drinking sake or mirin?
I recommend using drinking sake. You can learn more about sake here: ruclips.net/video/C2p6MN4EVeA/видео.html
As for mirin it is a different beverage that has a different taste profile. If you subsitute in mirin you will need to reduce the amount of sugar in the recipe.
Could you do this with descaled skin on? So the skin can provide a nice crunch?
Hi Tyler, you could, but the skin is going to end up soggy by the time it's done glazing in the sauce, and the salmon is most likely going to end up overcooked. You thicken the sauce separately and pour it over the top when you serve it, but it won't taste as good since the sauce won't have a chance to penetrate the fish.
@@NoRecipes thanks for replying! And good to know.
I don't have fresh ginger and potato starch so can I substitute with ginger powder and rice powder?
Hi Jane, they'll work in the sense that it probably won't taste bad, but in terms of being a good substitute they're not great. Both the ginger powder and rice powder have particulate matter that will cloud the sauce, so you're not going to get a nice clear glaze.
No Recipes thanks; I did find potato starch so I ended up using that but i still had to use ginger powder (about 1/4 tea) and it came out pretty good. I couldn’t taste the ginger so next time, I’ll use fresh one. I always have a small bottle of sake in the fridge...just in case😉🤣
@@janerogers8201 👍🏽 you could also try increasing the amount of ginger. 1/4 teaspoon is enough to help cover up fishy odors, but if you want it to taste like ginger you'll want to add more.
the grater you are using. looked like you got it out from a doll house! haha!
thanks for the vid. im gonna do it this weekend
It's a Japanese grater. Everything is smaller here 😆 Hope you enjoy it!
What can I replace with sake?
There are only 3 ingredients in the sauce and the sake is a key component. Without this it will just be sweet soy sauce. Sake provides both umami and aroma to the sauce and while you could get the umami from other sources, the aroma is unique to sake.
Is there have any other ingredient i can use to replace the sake?
The sake is added for the amino acids it contains. This creates the taste of umami. It also has some unique aromas that gives the teriyaki sauce it's unique flavor. I haven't found another ingredient that will provide the same flavors as sake, but you can get the amino acids by adding a very small amount of MSG.
@@NoRecipes I'm asking this cause imma muslim and wanna try to follow your recipe, so can i use something like vinegar or lemon juice?
@@caseinnitrate4173 Sake is not sour, so vinegar or lemon will make the sauce taste wrong. As I said before it's added for the amino acids it naturally contains(specifically glutamate). MSG is a lab produced glutamate that will add a similar umami. Also, if you are avoiding sake because of the alcohol, you should know that soy sauce also contains between 2-3% alcohol. Same for almost any fermented product including yeast leavened bread. In the case of bread most of the alcohol produced during fermentation is evaporated, but since this teriyaki sauce is boiled most if not all of the alcohol in the sake and soy sauce will evaporate as well.
I have bought baby bok choy but I don't know what you did with it. I have about 20 hours to learn 😁
Baby bok chow can be very difficult to clean whole as they can hold sand between their leaves so I recommend quartering them and putting them in a big bowl of water and agitating it. This should make most of the sand sink to the bottom so you can repeat until the bottom of the bowl is no longer sandy. Then you'll want to blanche them in boiling water for a few seconds until vibrant green. This gets rid of excess water in the bok choy that can make stir-fries watery. Then you can drain and chill before squeezing with your hands to remove excess water. Now you can stir-fry it it with some garlic. To season you can use salt and pepper, soy sauce, or my favorite is oyster sauce.
@@NoRecipes will do thank you 😊
I always wondered why mirin and sake are used together.Seems like it strikes a balance.sake tenderizes food and mirin seems to toughen it(very slightly).Besides,Japanes food seems to be all about balance.
Hi Kevin, sake is added for for aroma and umami. Mirin is added for sweetness and umami. The thing they have in common is that they include a lot of amino acids (such as glutamate) which gives dishes umami. As for tenderness, unless they are unpasteurized (most sold outside of Japan are pasteurized) you're not going to get any enzymatic tenderization as they've been heated to a point that destroys any proteolytic enzymes.
@@NoRecipes Hi Mark,wow,you know your stuff.Did you take food science courses? That explains why teriyaki sauce is so irresistible,as well as sukiyaki and oyako don.I love anything cooked with sake,I just can't drink it.
@@kevincarlson7148 I've got a 4 part series coming out in March on this channel that's going to go deep into the science behind umami and why sake is such a good source of it, hope you'll have a chance to check it out. As for studying food science, I didn't do it formally, but I've always been a bit of a nerd and love to understand why things work the way they do.
Can I use teriyaki sauce instead of soy sauce? And what is the difference?
Bottled teriyaki sauce has already had sugar (and a bunch of other ingredients) added to the soy sauce and is intended to be used by itself. This recipe is for making teriyaki sauce from scratch.
Thanks, Marc
Can i use flour when i dont hove starch i am allergic to potatoes and i am from slovakia tapioka and arrowroot dont grow in here and in market it is rare
Hi Helena, you can use flour, but it will cloud the sauce. Is there any other kind of starch available there?
@@NoRecipes only corn potato and vegetable and modified
@@matejmatuska6700 Cornstarch will still be better than flour I think. The reason why I don't typically use it is it gets hard when it cools due to the high ratio of amylose to amylopectin, it also doesn't thicken quite as clear as potato starch, but it's definitely going to be better than flour, which includes a lot of other compounds besides starch.
@@NoRecipes thank you
@@NoRecipes and other starches i write
I'm in a Muslim country, and can't find sake! What should I do sense? 😭
Hi Mehdi, unfortunately there is no good substitute for the flavor of sake, but the other reason for adding sake is for the taste of umami it adds, and you can get that by adding a small pinch of MSG.