Jun 3, 2019

Teriyaki Salmon 照燒鮭魚塊

Food makes me happy. But at times I kind of lost the urge to seek food. Like the feeling of eagerly wanting to try new restaurant, that push to book a fancy meal. However, that doesn't stop me from making comfort food at home. No energy to dine out? It's ok, at least I've still got a semi-equipped kitchen here. A soul-soothing meal without going out can be a good alternative for now.

Teriyaki salmon -


  • 0.7 lb salmon fillet
  • 1 stalk scallion
  • 2 tablespoons olive oil
  • Some flour
  • Some toasted white sesame seeds

Teriyaki sauce -

  • 2 garlic cloves
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon brown sugar
  • 1 teaspoon rice wine
  • 1/2 teaspoon grated ginger  


Peel and grate the garlic cloves. Peel and grate the ginger. Destem and chop the scallion.

Mix all the ingredients for the teriyaki sauce. Make sure the sugar is fully dissolved. Set aside for later use.

Slice the salmon fillet into big chunks and dust with flour.

Drizzle about 2 tablespoons of olive oil to a wok, or non-stick pan. Make sure the oil can evenly coat the bottom of the pan. Turn to medium high heat and wait till the oil turns hot. Carefully transfer salmon over and sear till colored. 

Do not flip the salmon until slightly browned, otherwise it might still stick to the pan and tear the fish. Sear till slightly darkened on all sides.

Pour in pre-mixed teriyaki sauce. Mix the fish with the sauce to make sure even coating. Cook till the sauce has been reduced and thickened.

Plate the salmon cubes and garnish with toasted white sesame seeds and chopped scallion.

Even though not really dining at fancy places these days, still slowly gaining weights at home. Probably still need more time to recuperate, till I get my urge back, that kind of "I wanna go out and have fun" kind of urge. But no worries, still enjoying food one way or another.

Other salmon recipes:

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