Salmon Teriyaki Donburi
Salmon fillets seared skin side down, then glazed in a reducing soy, mirin, and sake sauce and set over hot rice. The pan glaze doubles as the sauce for the bowl.
- 1
Stir the soy sauce, mirin, sake, and sugar together in a small bowl until the sugar dissolves.
- 2
Pat the salmon dry and season the flesh side with the salt. Heat the oil in a nonstick skillet over medium-high heat until it shimmers.
- 3
Lay the fillets in skin side down and cook undisturbed for 5 minutes, until the skin is crisp and the flesh has turned opaque halfway up the sides. Turn and cook 2 minutes more.
- 4
Pour the sauce around the fish and let it bubble for 3 to 4 minutes, tilting the pan and spooning it over, until it reduces to a syrup and the salmon registers 145°F at its thickest point.
- 5
Divide the rice among four bowls, set a fillet on each, and pour the remaining pan glaze over. Scatter the scallions and sesame seeds on top.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 4 (6 ounce) skin-on salmon fillets
- 1/4 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 4 cups hot cooked short-grain rice
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Stir the soy sauce, mirin, sake, and sugar together in a small bowl until the sugar dissolves.
- 2
Pat the salmon dry and season the flesh side with the salt. Heat the oil in a nonstick skillet over medium-high heat until it shimmers.
- 3
Lay the fillets in skin side down and cook undisturbed for 5 minutes, until the skin is crisp and the flesh has turned opaque halfway up the sides. Turn and cook 2 minutes more.
- 4
Pour the sauce around the fish and let it bubble for 3 to 4 minutes, tilting the pan and spooning it over, until it reduces to a syrup and the salmon registers 145°F at its thickest point.
- 5
Divide the rice among four bowls, set a fillet on each, and pour the remaining pan glaze over. Scatter the scallions and sesame seeds on top.