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.
Ingredients needed 2 servings
Recipe
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.
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.
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