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RECIPE Salmon Teriyaki
Serves 2

A CookTale

Here I go making waves, but Oh well!. To my taste, simply pan or oven cooked Salmon is a fish without very much of its own flavor. I assume that is why, over the centuries it’s been smoked, gravlaxed, smothered in cream or wine, or for example, Google lists 14 million ways to prepare Salmon. On the other hand, by a small slight of hand, a Teriyaki sauce changes everything. Add an Asian side dish and tonight’s dinner may be a stroll down the narrow streets of Mott or Pell. One man’s opinion.


1 Pound of Salmon (we’re lucky to get New Zealand organic)
Salt & White Pepper
1/2 TB of Peanut or Canola Oil
1/2 Cup of Soy Sauce
1/2 Cup of Mirin
1/4 Cup of White Sugar


1. Mix the Teriyaki ingredients together
2. Heat a cast iron pan to high.
3. Add the oil to the pan, & after a minute, add the Salmon, skin side down. Brush on a coat of Teriyaki sauce. Pan fry for 3 to 4 minutes. Add another brushing of Teriyaki sauce.
4. Light the broiler oven. Add the pan of Salmon & broil for 3 minutes more.
5. Remove carefully, cut the Salmon in half & brush more of the sauce on the Salmon.
6, Bring a bowl of Teriyaki Sauce to the table.

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