A kitchen torch can turn leftover teriyaki sauce into a quick, flavourful meal. Glaze and torch some salmon fillets for a filling weekend lunch packed with savoury and smoky flavours.
* 3 110g salmon filletsÂ
* 1 tbsp light soy sauce
* 1 tbsp dark soy sauce
* 1 tbsp mirin
* 1 tbsp Chinese rice wine, or sake
* 2 tbsp sugar
* Sesame seeds and scallions for garnish
**Instructions**
1. In a pan, combine soy sauces, mirin and sugar. Simmer until reduced to a syrupy consistency and reserve.
2. Pat the salmon fillets as dry as possible. Season both sides with salt.
3. Place skin side down on a pan on medium-low heat, only flipping when the flesh is done most of the way.
4. Brush the skin with teriyaki sauce, then sear it with a kitchen torch. Repeat several times to build up the glaze.
5. Serve with rice and vegetables.
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A kitchen torch can turn leftover teriyaki sauce into a quick, flavourful meal. Glaze and torch some salmon fillets for a filling weekend lunch packed with savoury and smoky flavours.
Full recipe: [https://servedwithrice.com/charred-teriyaki-salmon/](https://servedwithrice.com/charred-teriyaki-salmon/)Â
**Ingredients**
Served 2, family style.
* 3 110g salmon filletsÂ
* 1 tbsp light soy sauce
* 1 tbsp dark soy sauce
* 1 tbsp mirin
* 1 tbsp Chinese rice wine, or sake
* 2 tbsp sugar
* Sesame seeds and scallions for garnish
**Instructions**
1. In a pan, combine soy sauces, mirin and sugar. Simmer until reduced to a syrupy consistency and reserve.
2. Pat the salmon fillets as dry as possible. Season both sides with salt.
3. Place skin side down on a pan on medium-low heat, only flipping when the flesh is done most of the way.
4. Brush the skin with teriyaki sauce, then sear it with a kitchen torch. Repeat several times to build up the glaze.
5. Serve with rice and vegetables.
Cheers!