Teriyaki Salmon & Scallions

This teriyaki salmon & scallions is a 20-minute meal that I made for my solo lunch after work. You may wonder why I cooked instead of takeaway after a tiring day, but precisely at times like this, home cooked food felt more comforting. The scallions were unplanned and turned out to be a great addition – I added frozen scallions to fill up the empty space in the pan. To my surprise, the teriyaki scallions were very tasty and a great complement for the salmon!

Related Recipes:

• Teriyaki Tofu Steak
• Korean Purple Rice

More Salmon Recipes:

• 15-Minute Salmon Ochazuke
• 15-Minute Salmon Nabe (Hot Pot)
• 10-minute Smoked Salmon Salad
• Salmon Avocado Cabbage Salad
• Salmon en Papillote (Salmon in Paper Parcel)

INGREDIENTS & PREPARATION

Pictured:

• Salmon & Sake – cut salmon fillets to small chunks. The great thing about this recipe is that the salmon need not be of a beautiful cut (hence cheaper) since they are going to be cut to chunks. Marinade the salmon in sake for 10 minutes in the fridge, then pat dry with kitchen paper towels before use.
• Corn Starch (flour) – lightly sprinkle corn flour on both sides of the salmon. This step reduces splatters when frying and also thickens the teriyaki sauce when simmering. You may substitute the corn starch with potato starch (more crisp) or just regular plain flour.
• Sallions (frozen okay!) – Cut scallions (white portion) to large diagonal sections. I used to have difficulty using up my purchased scallions, but I have since learned to freeze them. There is no need to defrost the scallions before cooking. So convenient!
• Teriyaki sauce – the base sauce was made with soy sauce, mirin and sake (similar to the teriyaki sauce I used for my teriyaki tofu).

Other Ingredients (not pictured):

• Olive oil & butter for frying the salmon.

Optional ingredients (but highly recommended for better flavour):

• Sliced dry chilli (optional) for added mild heat.
• Garlic and ginger (either in convenient paste tubes or minced) in the teriyaki sauce.

STEP-BY-STEP PHOTOS

How to Cook Teriyaki Salmon & Scallions

1. Fry prepared salmon in olive oil and butter until lightly browned on both sides.
2. Push the cooked salmon to one side of the pan. Add prepared teriyaki sauce ingredients and mix well.
3. Spread out the salmon and add scallions to fill up the space in the pan.
4. Cover with lid and simmer for a few short minutes, flipping the salmon halfway during cooking.
5. You can serve this simple teriyaki salmon & scallions dish straight from the pan…
6. … or you can also plate the dish. I ate this with some purple rice.

Print

Teriyaki Salmon & Scallions Recipe

This is a savoury teriyaki sauce without sugar added. If you prefer a sweeter tasting teriyaki sauce, you can add bit of sugar (about 1/2 to 1 tsp), to taste.

Instead of salmon chunks, you can also use the more premium Japanese fillet cut for this recipe.

Check out the ingredients and step-by-step photos on the previous page.

Serves: 1

Prep Time: 8 mins

Cook Time: 12 mins

Ingredients:

• 150g salmon fillet deboned & descaled; cut to chunks
• 1 tbsp (approximate) corn starch
• 1 tsp olive oil
• 5g butter
• 1 stalk scallion (white portion) cut to uniform diagonal sections

Teriyaki Sauce

• 1 tbsp light soy sauce
• 1 1/2 tbsp mirin
• 1 1/2 tbsp sake
• 1/2 tsp garlic paste (or 1 tsp minced garlic) optional
• 1/2 tsp ginger paste (or 1/2 tsp ginger juice) optional
• 1/2 tsp sliced dried chilli (deseeded) optional

Directions:

1. Prepare salmon. Marinate salmon with sake for 10 minutes. Pat dry on kitchen paper towel, then lightly coat the salmon with flour.
2. Pan fry the salmon in olive oil and butter until lightly browned on both sides. To manage oil splatters, you can use a splatter screen during cooking.
3. Make teriyaki salmon & scallions. Push the cooked salmon to the side of the pan. Add teriyaki sauce ingredients, stir well and bring the sauce to a boil. Season the sauce to taste (you may add more soy sauce, 1/2 tsp at a time if needed). Arrange salmon pieces evenly in the pan, filling the gaps in the pan with scallions. Cover with lid and cook for about 3 mins on a low simmer, flipping the contents halfway through cooking. Serve with rice.

Cooking Notes:

1. I am using a 20-cm sauce pan. It is the ideal size if you wish to cook and serve the dish directly in the pan.
2. The last 3 ingredients of the teriyaki sauce are listed as optional, as they are essential ingredients in an authentic teriyaki sauce. However, they added a depth of flavour to the dish!
3. I served this teriyaki salmon with Korean purple rice, adding a rich vibrant colour to the table.

Ingredients Used: butter • cornstarch • dried chilli • garlic • ginger • mirin • olive oil • sake • salmon • scallion • soy sauce (light)