I feel like fish is something you grow to like a lot more as you get older. Unless you grow up eating fish regularly, as say ground beef or chicken, it might be two week between meals with fish (excluding sushi). Combine that with most kids I know under the age of 10 don’t really like fish, and good luck serving salmon for dinner. If that is you, and you don’t know how to get fish into the rotation, then this Teriyaki salmon recipe is for you.
Salmon is a great fish to start cooking with. If you get the right salmon it has a nice taste, doesn’t smell fishy, and is somewhat forgiving for being a tad overcooked. If I want to get fish on the menu for the week, teriyaki salmon is 80% of the time what I cook.
Teriyaki Salmon for Kids
- Pan with a Lid
- 1 1/2 lb Salmon Fillet My favorite type of salmon is king salmon (but this is pricey), I would also buy atlantic. The only salmon I would probably avoid is Sockeye (it tends to smell and taste a bit fisher, which doesn't fly with kids).
- 3 tbsp Flour If you need more or less, this is for dusting the salmon.
- 1 tsp Salt (Kosher or Table salt is ok)
- 1 tsp Ground black pepper
- 1/4 cup Soy sauce
- 2 tbsp Brown sugar
- 2 tbsp Honey
- 2 tbsp water
- 2 tbsp Mirin
- 1/4 tbsp Ground black pepper
Corn Starch slurry
- 1 1/2 tbsp Corn starch
- 1 1/2 tbsp Water
- 1/4 tbsp Butter
- 1 1/2 tbsp Vegetable oil
- 1 tbsp Sake
- Get Ingredients (not shown butter)
- Cut Salmon Fillet into 4-equal width parts with skin on bottom. You want the salmon to be equal in width because you are actually going to fry on both of the flesh sides, not the skin. They usually are about 1 inch to 1 1/2 inches thick.
- Put salt and pepper on both sides of the salmon.
- Dust and rub in flour into both sides of the salmon.
- Prepare your teriyaki sauce mix in a separate bowl by adding soy sauce, brown sugar, mirin, honey, water, and ground black pepper. If you have this good to go, then you won't be in a rush when cooking.
- Heat up your pan to medium heat, and add your 1 1/2 tbsp of vegetable oil, and the 1/4 tsp of butter. Swirl around the butter as it melts so it coats the bottom of the pan. This should only be a minute or two.
- Add the salmon fillets flesh side down in a nice row.
- Fry for about 3 minutes, then flip. You will have a nice almost grilled like look to the side of salmon that has been fried, from the butter and flour.
- Reduce the heat to medium-low, and add 1 tbsp of sake to the rim of the pan. This way it doesn't go straight into the fish.
- Cover and cook the salmon for another 3-4 minutes. This really depends on how thick your salmon is, I tend to do this for 4-5 minutes if it is any thicker than 1 inch.
- Reduce the heat to low. When the salmon is cooked, add your teriyaki sauce mix over the salmon. Then continue to spoon over the teriyaki sauce over the salmon.
- Remove the salmon to a plate, but don't dump the sauce in the plate just yet. Add your corn starch slurry at this point and mix in nicely (corn starch slurry is your corn starch mixed with your water). This thickens your sauce, and gives it that really juicy flavor and texture. If you go to a teriyaki shop, your sauce should be thick.
- Stir for about 30 seconds to 1 minute, and then top your salmon and rice (and if you have broccoli) with the teriyaki sauce.