Q. What can you do when you want to cook Teriyaki Salmon but the only Teriyaki sauce available is a thick sugar laden marinade?

A. Make it yourself!

So I made the most fantastic Teriyaki sauce that I use to cook salmon fillets on the stovetop. This cooking sauce was so good I actually said 'this is the best salmon I have ever had'.

I don't always measure ingredients. Work with me...

1. a good pour of Mirin (Sweet cooking Rice Wine);
2. the same quantity of sake (or cooking sake which is what I had);
3. the same quantity of soy sauce;
4. the same quantity of hot water; and
5. about a tablespoon of honey

Mix it all together.

To coat your salmon fillet: leave the fillet(s) in the plastic bag. Open the bag. Sprinkle into the bag some freshly ground pepper, a pinch of Murray River Pink Salt and about two tablespoons of plain flour. Fill the bag with air and give the top a twist until it is sealed. Now shake the air filled bag (like a lunatic) for about 10 seconds until all the fillets are completely coated. No mess, no fuss.

In your medium temp heated frypan, splash some olive oil to get it started. Place the salmon fillet skin side down. Pour into the frypan half your homemade Teriyaki sauce and let it gently simmer. Move the fillet about so it doesn't stick to the pan. After about two minutes flip the fillet and pour the rest of the sauce into the pan. Progressively turn the fillet over onto each of the four sides. If the sauce becomes sticky or dry, add a little hot water which will re-create your initial sauce.

When it looks cooked, eat it.

Reports please people...

Stay well, stay safe.

Enjoy and develop your cooking skills over this time. Every cloud has a silver lining...

Kindest regards,
Brendan Blake