Not every one loves fish, but when it’s a teriyaki glazed salmon recipe than you better think again. This amazing fish is so versatile, especially when using Asian inspired flavorings such as teriyaki sauce. In this salmon recipe I used a thicker teriyaki sauce to glaze the fish while cooking it in the oven. The sugars in the sauce caramelize and give this recipe great flavor. You can use a thinner sauce, but would probably work better as a marinade rather than a glaze.
I am a huge believer in not wasting anything when dealing with food. Although the dish does not need the salmon skin I still took it off the salmon and crisped it up. It was a nice snack as I was finishing dinner up.
I would have preferred to purchase a salmon without the skin but the grocery store did not have. I’m not complaining as I got a tasty snack out of it. The trick is to season the skin with salty and pepper, and to sear the salmon skin side in a pan on high heat. Once you brown up the skin you can transfer the salmon to a plate and very carefully peel the skin of the fish. It should come off fairly easily. When you remove the skin you can put the skin back in the pan to crisp up for another 30 seconds. It will not feel crispy in the pan, but after removing it from the pan wait 20 seconds by holding the skin in the air with a pair of tongs. It will crisp up. You can serve it as a garnish with the dish or have it as a crispy salmon skin appetizer.
Even though my teriyaki sauce is on the thicker side, I did still marinade it for a couple of hours.
Crispy skins are making a trend in the culinary industry as you are starting to see many restaurants having it on their menu. Crispy chicken skin is the front winner when it comes to making the main stream.
Marinade the salmon in your teriyaki sauce for 2 hours.
Add 2 cups of water and 1 cup of jasmine rice to a pot and bring to a boil. Season your water, cover your pot and lower the heat to a simmer. The rice will finish in 10 minutes. Remember to stir continuously so rice does not stick to pan.
Remove from marinade and bake at 500F/260C for 10 minutes. If the sauce does not caramelize you can turn the broiler on and lift the pan so salmon gets close to the heat. Remove once caramelized. Add sesame seeds on top as a garnish.
Plate rice and salmon together, and accompany with soya sauce and hot chilli pepper sauce on the side. Enjoy!