Teriyaki salmon is a common dish in Japanese cuisine and it is pretty easy to make. You can pair it with rice and vegetables for a full delicious meal.
Prepare the rice. You can follow this recipe for making perfect white rice.
Cooking the salmon
Cut the salmon into as many fillets as the portions you are making. The best fillet is relatively thin and fast to cook.
Rinse the fillets and pat them dry with paper towels. Then season with salt and pepper.
Coat the fillets with flour.
Melt the butter in a pan over medium heat. When the butter is starting to melt, add the vegetable oil.
Add the fillets into the pan and cook for about 3 minutes until that side is golden brown and crispy. Flip.
Add the mirin (or sake) meant for the salmon and cover the pan. Let cook for about 3 minutes until cooked through. Remove the salmon from the pan but keep the pan on the stove.
For teriyaki
While the salmon is cooking, combine the teriyaki ingredients in a bowl. Make sure the sugar dissolves.
When the salmon is cooked through, add the teriyaki mix onto the pan and increase the heat slightly. Bring to a boil.
Once boiling, add the fillets back onto the pan. Coat the salmon with the teriyaki mix.
When the teriyakin mix is thick and the salmon is well-coated, remove from heat and plate the salmon with the rice and vegetables.
Notes
It is best to use a pan that you are able to cover with a lid.
The teriyaki mix turns thick quite fast after boiling, so be careful not to overcook the salmon and teriyaki.
You can use any vegetables and cook them in any way you like but the linked recipe for green beans fits very well with the salmon.