my Salmon teriyaki
salmon fillet with skin on
sesame seeds
poppy seeds
cayenne
soy sauce
Mirin rice wine
sesame oil
fresh black pepper
Optional ground orange and lemon peel
Broil fillet on both sides. I typically only broil the skinless side for 4 1/2 minutes so that you can cut it with a spoon. Not raw but not much more than that. But if you want to cook it well done, that’s up to you. The skin side should be until popped up and crispy. Maybe 3 minutes but watch so it doesn’t burn. It’s the best part!
Sauce
In a non stick pan, toast sesame and poppy seeds and some cayenne (not to be spicy but to balance the sweetness). Then put 2 part soy sauce for 1 part mirin and also a teaspoon of sesame oil. Add pepper and ground orange/lemon peel.
Cook sauce on high heat until it is thick but remember to be careful not to let it burn because of all the sugar in the mirin. Coat salmon with the teriyaki glaze.
(I will try to add more things to the sauce like crushed garlic and brown sugar and see how it goes)