Salmon lacquered in a from-scratch teriyaki — soy, mirin, and honey reduced to a glaze that clings like varnish.
Mise en place
Before you start
Stir soy, mirin, honey, ginger, and garlic into a sauce.
Sear the salmon skin-side down in a lightly oiled pan, 5 minutes, until the skin crisps and releases.
Flip, pour in the sauce, and spoon it over the fish as it bubbles and reduces to a glaze, 3–4 minutes.
💡
The glaze is ready when the spoon leaves a trail across the pan. Past that, it's candy — pull it.
Serve over rice, painted with the pan glaze, under sesame seeds and scallions.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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