Usuba
Teriyaki Glazed Salmon
Tender salmon fillet marinated in a sauce of soy sauce, wine and vinegar, then pan-fried until golden brown and topped with a thick sesame glaze. The dish combines sweet, salty and sour notes of Japanese cuisine.
- Total
- 30 min
- Standard serving
- 155.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Mix soy sauce, white wine, balsamic vinegar, and 2 teaspoons of powdered sugar.
Heat the mixture over medium heat, stirring, until the sugar is completely dissolved. Cool the sauce to room temperature.
- 2
Step 2
Cut the salmon fillet into pieces approximately 5–7 cm in size.
Pour the cooled sauce over the fish and let it marinate for 30 minutes at room temperature.
- 3
Step 3
Remove the fillet from the marinade and pat it dry with a paper towel.
Heat a skillet with oil over medium heat. Fry the salmon pieces on both sides until golden brown, approximately 3–4 minutes per side.
- 4
Step 4
Pour the marinade into a pot, add the remaining 2 teaspoons of powdered sugar.
Heat over low heat, stirring, until the sauce thickens and becomes glossy, approximately 5–7 minutes.
Coat the finished salmon fillet with thick sauce and sprinkle with sesame seeds.
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