Jet makes his own teriyaki sauce and shares how to get a flavorful brown crust on this tender, burnt salmon meal!
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Salmon Teriyaki
DISH THANKS TO JET TILA
Level: Easy
Total: 30 minutes
Active: 30 minutes
Yield: 4 to 6 servings
Components
Teriyaki Sauce:
2 ounces (60 milliliters) sake
3 ounces (90 milliliters) mirin
4 ounces (120 milliliters) soy sauce
3 tablespoons (45 grams) sugar
1 tablespoon (8 grams) cornstarch integrated with 1 tablespoon (15 milliliters) water
Salmon Teriyaki:
2 pounds (910 grams) salmon filets, deboned and scaled
Salt and pepper
2 tablespoons (30 milliliters) vegetable oil
3 infant bok choy, steamed, for serving
Toasted sesame seeds, for garnish
3 scallions, sliced on the predisposition, for garnish
Steamed white rice, for serving
Instructions
For the teriyaki sauce: Mix all the components in a small pan and give a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon and store any leftovers in the fridge.
For the fish: Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper. Heat the grease in a big heavy-bottomed skillet over medium-high heat. As soon as you begin to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around continuously while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only as soon as.
Cook the other side for another minute. Include the teriyaki sauce to the pan and reduce the heat to low. The sauce will start to simmer and reduce. Tilt the pan around a couple of times and turn the fish till it's well covered with the sauce.
To serve, cut the child bok choy into quarters and arrange on a plate. Location the salmon over top and drizzle with the sauce from the pan. Spray the toasted sesame seeds and scallions over the salmon. Serve with rice on the side.
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Jet Tila's Salmon Teriyaki|In the Kitchen Area with Jet Tila|Food Network
Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
They add color to the salmon. oh well
Very nice. Thank you.
I luv it.. I just learned something
I just got your cook book 🤤
Love Jet! 😀
👍👍👍🤗💜🍦🍓
Looks very tasty.
That’s a beautiful thing , Chef Jet. So few ingredients! So easy . Thanks!
👍😋😋
Watching you Chief Jet from Iowa USA 🇺🇸
Gorgeous! Before watching this, I would have given the salmon one more flip in the sauce and ruined the presentation. Well, no more! I also get lots of bok choi in my CSA boxes and run out of ideas. This is going right into the rotation. Thank you for the video.
chef jet looks to be in better health than when i saw him in person circa 2019. love to see him happy and healthy
Jet I love your show how’s your wife Ali doing and how are your kids and that looks great i’m going to continue watching the show if I ever move to California would you give me a Thai cooking lesson Privately please nothing with coconut please coconut is one of my least favourite foods i’m going into my fourth and final year of high school I that’s coming up May.
When I was a kid in the late 60s and 70s I loved teriyaki anything. Then around the 90s things changed. I think that’s when fake bottled stuff became popular. Never order it anymore. Your sauce looks like I remember. I’ll be making it soon. Thank you.
What species/origin of salmon are you using? Colour definitely changes..
Awesome. Thanks. That is a complete comfort meal at my house. I was taught to marinate in exactly the same ingredients, Hot cast iron then under the broiler to finish off. I’m going to try this with the glaze!
My presentation side was always skin-side up… 🤔😅
Going to try this tonight. I did not see you add the sugar so I will leave that out, which works for me since I have blood sugar issues. You are becoming one of my favorite Chefs on Food Network. I saw you on BBQ Brawl #3 and liked what I saw.
We’re gonna need more sauce! Looks amazing
Haha… I was eating Salmon and rice leftovers while watching this🤓