My new favorite bite: A perfectly poached cube of salmon, soaked in homemade teriyaki sauce and sprinkled with fresh chives. It is simple and pure. Inhale – take a bite – and on the exhale, say yummmmmm.
Homemade teriyaki sauce is surprisingly simple to make and requires only three ingredients. It tastes exactly how teriyaki sauce is supposed to taste, and this recipe will likely make more than you need for the salmon. It can be stored in the refrigerator and is perfect for all of the teriyakied things in life like chicken, shrimp, or even drizzled over fried rice. To make it, you’ll need 1 cup of low-sodium soy sauce, 1 cup of packed brown sugar, and 1 cup of mirin. Mirin is a sweet rice wine for cooking, and I found it in Whole Foods with the Asian ingredients. The mirin I bought has a 12.5% alcohol content, of which the cashier was seemingly unaware.
Add the ingredients to a pot, and stir them over medium-high heat until the sugar dissolves and the mixture comes to a boil. Lower the heat so that the sauce simmers, and allow it to reduce and thicken for about 30 minutes, stirring occasionally. The sauce is done when it has reduced by approximately 1/2 cup in volume and thickened slightly. Allow the teriyaki sauce to cool, and then store it in a container in the refrigerator.
The salmon preparation is also very easy. A 1 pound filet of salmon should yield about 4 main course servings, so get as much salmon as you need. Then, cut the salmon into 2-inch cubes. You don’t need to worry about removing the salmon skin first- it’s simple to take off after the salmon has cooked.
Fill a skillet with about 1/2 inch of lightly salted water, and bring it to a simmer. Gently place the salmon into the simmering water skin-side down, and then cover the skillet with a lid. Don’t overcrowd the skillet- you can cook the salmon in batches. Let the salmon cook until it has firmed up and is nearly opaque throughout. It should take approximately 3-5 minutes for the salmon to cook, but the time will vary depending on the size and thickness of your salmon pieces. Remove each piece to a side plate as it finishes. And don’t stress too much- poaching is a very forgiving method of cooking and should prevent your fish from drying out too much if you happen to overcook it. Keep it mind, however, that the fish will continue cooking as it cools.
Once the fish is cool enough to handle, use your fingers to gently peel off the skin.
Discard the skin, and transfer the salmon to a bowl. Continue cooking the remaining salmon, and repeat this process.
Once all of the salmon is in the bowl, pour over enough teriyaki sauce to cover most of the salmon. You can serve the salmon immediately or allow it to soak in the sauce overnight, covered in the refrigerator. The longer the salmon rests, the more of the flavorful sauce it will absorb. I highly recommend the soak 🙂
When the salmon is ready to serve, remove it from the refrigerator, and allow it to come to room temperature. Transfer the salmon pieces to a small bowl, spoon over some of the teriyaki sauce, and garnish it with fresh chives.
I served this salmon as part of our Global Supper Club: Japan Edition, and we had a wonderful time! I can’t wait to share the full menu and another (fun!) recipe with you!
- Soy sauce- 1 cup
- Brown sugar- 1 cup, packed
- Mirin- 1 cup