Honey Teriyaki Salmon: A Sweet and Savory Delight

Tired of a bland dining table? Come and try this honey teriyaki salmon! In just a few simple steps, without marinating, after frying, pour on the honey teriyaki sauce and let it simmer until flavorful. Easily grasp the delicious taste and start an amazing journey on the tip of your tongue.

Ingredients Needed

Salmon fillet: The core ingredient. The meat is tender and the texture is delicate, laying a solid foundation for the mellow flavor of the entire dish.
Light soy sauce: Enhances fragrance and freshness, giving the fish a salty and fragrant flavor and making its taste more intense.
Rice wine: Removes fishy smell and enhances fragrance. Cleverly eliminates the fishy smell of salmon and enriches the taste levels.
Mirin: Adds a sweet and smooth flavor, making the texture of the fish more gentle.
Water: Adjusts the thickness of the teriyaki sauce and helps blend various seasonings.
Honey: The key source of sweetness. Adds natural sweetness and makes the teriyaki sauce more rich and delicious.
Oyster sauce: Enhances freshness and flavor, strengthening the umami of the fish.
Ginger: Removes fishy smell and enhances fragrance. Effectively removes the fishy smell of salmon.
Olive oil: Used for frying fish. Stable at high temperatures and keeps the fish tender without burning.
White sesame seeds and chopped green onions: Decorations that add color and aroma and enhance the visual effect of the dish. 

How to choose salmon?

Give priority to freshly caught ones. For frozen ones, they need to be rapidly frozen at low temperatures and not thawed repeatedly. Fresh fish meat is orange-red and shiny, with clear textures and fat lines.
Press gently with your finger. It should be elastic and able to rebound. The fish skin should be complete and tough without damage or discoloration to be fresh.
The salmon fillet is recommended. It has few bones and tender meat. If you want a richer taste, you can choose the fillet with skin.

Essential Tools

Frying pan: A key tool. It should be non-stick and have good thermal conductivity. It is used to evenly fry the salmon fillet and avoid sticking. If there is no non-stick pan, you can apply more oil.

Bowl: Used to mix the teriyaki sauce seasonings. It needs to be large enough for easy stirring. An ordinary bowl can also be substituted.

Mixing tool: Chopsticks or a spoon. Used to fully stir the teriyaki sauce to ensure that the seasonings are evenly blended.

Kitchen paper towel: Used to dry the moisture of the fish fillet and prevent splattering of oil. It can be substituted by a clean cloth or towel.

Spatula or tongs: Used to turn and pour the sauce when frying and simmering to ensure that both sides of the fish are heated and fully absorb the flavor. 

Common Mistakes to Avoid

Improper heat control: Keep medium heat when frying fish and turn it over in time to ensure that the fish is evenly heated and cooked through inside.
Imbalanced ratio of teriyaki sauce: Weigh the seasonings accurately, especially clear water and honey, to prevent the sauce from being too thin or too thick.
Adding teriyaki sauce too early: Add honey teriyaki sauce after the fish is fried until golden to avoid high-temperature scorching.
Improper reduction of sauce: Simmer over medium-low heat and observe the thickness of the sauce to avoid it being too thin or too dry.