Imagine a dish that transports you straight to the vibrant streets of Japan with just one bite - our Teriyaki Salmon with Mirin Cucumber Salad is exactly that culinary magic! This recipe transforms simple ingredients into a stunning meal that looks like it was crafted by a professional chef but can be easily prepared in your own kitchen. With a perfect balance of sweet, savory teriyaki glaze and a refreshing cucumber salad, this dish promises to elevate your home cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1/4 cup teriyaki sauce
- 1 cucumber, thinly sliced
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds for garnish
Instructions
- Remove salmon fillets from refrigerator 15 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat salmon fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and allows teriyaki sauce to adhere properly.
- Pour teriyaki sauce into a shallow dish and gently coat each salmon fillet, ensuring both sides are evenly covered with the marinade.
- Prepare cucumber salad by thinly slicing cucumber using a sharp knife or mandoline slicer for uniform, delicate slices.
- In a small bowl, whisk together mirin, rice vinegar, and sesame oil to create a light dressing for the cucumber salad.
- Pour dressing over sliced cucumber and gently toss to coat, then set aside to allow flavors to meld while preparing salmon.
- Heat a non-stick skillet or grill pan over medium-high heat and lightly brush with oil to prevent sticking.
- Place marinated salmon fillets skin-side down in the hot pan, cooking for approximately 4-5 minutes until skin becomes crispy and golden.
- Carefully flip salmon and cook an additional 3-4 minutes, or until fish is cooked through and reaches an internal temperature of 145°F (63°C).
- Transfer cooked salmon to serving plates and garnish cucumber salad with sesame seeds.
- Serve immediately, with cucumber salad alongside the teriyaki salmon, enjoying the complementary flavors and textures.
Tips
- Temperature Matters: Always let salmon sit at room temperature before cooking to ensure even heat distribution and prevent dry, overcooked fish.
- Pat Dry for Perfect Sear: Use paper towels to remove moisture from salmon fillets, which helps achieve a beautiful golden-brown crust and allows the teriyaki sauce to caramelize perfectly.
- Don't Overcrowd the Pan: Cook salmon in a single layer to maintain high heat and create a crispy exterior.
- Use a Meat Thermometer: For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C) to ensure it's fully cooked but still moist and tender.
- Fresh is Best: Choose fresh, high-quality salmon fillets with vibrant color and minimal odor for the best flavor and texture.
- Marinate Wisely: While this recipe uses a quick coating method, for deeper flavor, you can marinate salmon for 15-30 minutes before cooking.
- Sesame Seeds Tip: Lightly toast sesame seeds in a dry pan before garnishing to enhance their nutty flavor and aroma.
Nutrition Facts
Calories: 332kcal
Carbohydrates: 18g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 63mg
