Pan Fried Japanese Teriyaki Salmon

In Japan, spinach is sold with the stems and roots attached. Here is how I prepare the spinach for frying. (If you buy spinach leaves, you can skip this step.)

Start by washing it thoroughly with cold water to remove any dirt or debris. Then divide it into 3 parts: the thick stems, the middle, and the top leaves like this:

I tied them with butcher’s string to make removing them from the pan easy.

Blanching helps the spinach maintain its color and texture. Because the thick stems take longer to cook than the leaves, I blanch them at different times to ensure even cooking when we pan fry them later.

You will also need to prepare a bowl of ice-cold water to transfer the spinach once they’ve finished being blanched.

Bring a small pot of water to a boil and add a pinch of salt. Add the stems first and boil them for 1 minute.

After 1 minute, add the middle part and boil for 45 seconds. (Leave the stems in there to continue boiling.)

Add the top leaves and boil the whole spinach together for 30 seconds.

Once 30 seconds are up, use tongs to transfer each bundle to a bowl of ice-cold water. This will halt the cooking process.

Finally, take each bundle out of the bowl, squeeze out the water, and place on a plate lined with kitchen paper to absorb any excess liquid.

Heat a pan on medium and add butter. Once the butter is melted, add the spinach and asparagus at the same time and sprinkle with a pinch of salt and pepper.

Stir fry for a few minutes until the asparagus is slightly softened, and remove it from the heat. Set aside for later.

Mix soy sauce, sake, mirin, and sugar in a small bowl until the sugar is dissolved. Set aside for later.

Dry the salmon on both sides using kitchen paper and sprinkle with a pinch of salt and pepper on both sides. Drying the salmon not only prevents them from sticking to the pan but also helps the skin crisp up more beautifully.

Next, coat with a thin layer of potato starch all over. This will crisp up the skin even further and also helps the teriyaki sauce stick to the surface better.

Heat a frying pan on medium. Once it’s hot, add a drizzle of oil and swirl it around so the pan is evenly coated. Place the salmon fillets with the skin side down and fry for 4 minutes. The cooking time is longer on this side to ensure the skin is extra crispy!

After 4 minutes, flip the salmon over and fry for 2 minutes on the other side.

Pour your homemade teriyaki sauce over the salmon.

Scoop up the sauce and continuously spoon it over the surface (skin) of the salmon. This is to avoid flipping the salmon again, which can cause it to break once it’s cooked through. It also stops the sauce from burning as it’s being continuously lifted from the pan. You can also gently move the salmon around the pan to make sure the underneath is fully coated too.

Repeat this until the sauce is thickened, and then remove the pan from the heat.

Start by making a bed of rice and placing the buttery spinach on top.

Place the salmon on top of the spinach and arrange the asparagus on the side.

Pour any leftover sauce in the pan over the salmon and sprinkle with toasted sesame seeds. You could also add some chopped spring onions for a final touch.

Enjoy!