Main ingredients 🥩
salmonsojumirinsoy sauceperilla pepper
Jung Ho-young's Salmon Teriyaki Steak
A premium dish featuring salmon grilled with generous oil to crisp the skin like frying, then glazed with a homemade teriyaki sauce in a perfect 1:1:1 ratio for a glossy finish.
🙋 Recommended for
- ⭐ Those who want to recreate the rich taste of high-end salmon simmered in izakaya or Japanese restaurants at home
- ⭐ People who have struggled with fishy odors or soggy skin when grilling salmon
- ⭐ Those seeking a visually impressive and reliably delicious main course for special occasions
Ingredients needed 🛒2 servings
- 2 servings of steak-cut salmon
- 6 tablespoons soju
- 6 tablespoons mirin
- 6 tablespoons sugar
- 5 tablespoons soy sauce
- 4 perilla peppers
- adequate vegetable oil
Recipe 🍳
- Wash the perilla peppers thoroughly and remove the stems.
- Heat a frying pan over high heat and add generous vegetable oil. Place the salmon skin-side down on the pan.
- Tilt the pan diagonally to use the accumulated oil and cook the salmon skin until golden and crispy, as if frying.
- When the skin becomes crisp like a cracker, flip the salmon and cook the flesh side for about 3 minutes until golden brown.
- Carefully remove the well-browned salmon from the pan to avoid breaking the flesh, and set aside on a plate temporarily.
- Wipe the excess oil from the pan lightly with kitchen paper, then add 6 tablespoons of soju, 6 tablespoons of mirin, and 6 tablespoons of sugar. Stir to dissolve the sugar.
- Once the alcohol aroma evaporates and the mixture begins to bubble, add 5 tablespoons of soy sauce and mix well to complete the teriyaki sauce.
- Return the reserved salmon to the saucepan and continuously spoon the sauce over the top surface of the salmon until it glistens.
- Cook until the sauce reduces to a thick consistency and the salmon is fully infused with flavor, then add the prepared perilla peppers and briefly sauté to enhance the sauce’s aroma.
- Heat a pan with generous oil, then grill the salmon skin-side first until crispy, like frying, and set aside.
- Boil soju, mirin, and sugar together in the same pan to eliminate alcohol odor, then add soy sauce to make the homemade sauce.
- Add the cooked salmon and perilla peppers to the sauce, continuously basting the salmon with sauce until it shines with a glossy finish.
Cooking tips 💡
- Always boil soju, mirin, and sugar together before adding soy sauce to effectively eliminate the fishy smell and bring out a refined sweetness in the sauce.
- Adjust heat between medium and high depending on the thickness of the salmon to prevent the flesh from drying out.
- The key to great salmon grilling lies in the skin. Tilt the pan to fry the skin, which dramatically enhances the texture.
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