Pan searing the salmon gives it a golden crust on the outside and tender meat in the inside. The belly is my favorite part of the salmon because it is tastier due to the fat content.
Cooking Tips for Perfect Salmon Belly Teriyaki
To achieve the best results with your salmon belly teriyaki, start with high-quality salmon. Look for fresh salmon belly from a reputable source. Freshness can make a big difference in taste and texture. When preparing the salmon, pat it dry with paper towels. This step helps the skin become crispy when searing. Season the salmon with salt and pepper just before cooking to enhance its natural flavors. For the teriyaki sauce, consider making it from scratch for a fresher taste. Combine soy sauce, mirin, sake, and a bit of sugar in a saucepan. Bring it to a gentle simmer to allow the flavors to meld. When cooking, use a hot pan to quickly sear the belly, creating a nice crust. Don’t overcrowd the pan, as this will lower the temperature and lead to steaming instead of searing. If you have leftovers, reheat gently in a pan over low heat to maintain the texture without drying it out.
Serving Suggestions and Pairings
Serving salmon belly teriyaki can be as simple or as elaborate as you wish. A great way to present this dish is over a bed of fluffy white rice or sushi rice. The rice will soak up the delicious teriyaki sauce, making each bite more flavorful. For added color and nutrition, incorporate a variety of vegetables. Steamed broccoli, sautéed bok choy, or even a crisp salad can complement the richness of the salmon. If you’re feeling adventurous, try serving it with pickled vegetables on the side. The tangy crunch of pickles balances the sweetness of the teriyaki sauce. For a complete meal, consider adding a miso soup or a simple seaweed salad as a starter. If you want to elevate your dining experience, pair the dish with a light, fruity sake or green tea. Both beverages will enhance the flavors of the meal without overpowering it.
Frequently Asked Questions
Can I use another type of fish instead of salmon belly?
Yes, you can use other fatty fish like mackerel or trout. Just keep in mind that cooking times might vary slightly depending on the thickness of the fish.
What can I substitute for mirin in the teriyaki sauce?
If you don’t have mirin, a mix of sake and a little sugar can work in a pinch. Another option is to use a rice vinegar mixed with sugar, but it may alter the flavor a bit.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan over low heat to avoid drying out the salmon.
Can I make the teriyaki sauce ahead of time?
Definitely, you can make the teriyaki sauce a day or two in advance. Just store it in the fridge and give it a quick stir before using it.
What do you recommend serving with salmon belly teriyaki?
This dish pairs well with steamed rice or quinoa and a side of pickled vegetables for a nice balance. You could also serve it with a simple salad to add some freshness.
Salmon Belly Teriyaki
Ingredients
- 500 g salmon belly strips
- Salt and freshly cracked black pepper
- 1 tablespoon flour
- 4 tablespoons avocado or canola oil
- 1 large onion , sliced
- ½ cup julienned carrots
- 2 cups chopped Napa or green cabbage
- 2 cups bean sprouts , rinsed and drained
- Sesame seeds , for garnish
- Chopped green onions , for garnish
Teriyaki sauce:
- ¼ cup soy sauce
- ¼ cup sake
- ¼ cup brown sugar
- ¼ cup mirin
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
Instructions
- In a saucepan, combine the soy sauce, sake, brown sugar and mirin. Let boil, then add cornstarch mixture, stir and cook until thick. Set aside.
- Scale the salmon and then wash under cold running water. Pat dry with paper towels. Season with salt and pepper and then coat lightly with flour.
- Heat oil in a non-stick frying pan over medium high heat. Add salmon belly, skin side down. Fry until skin is golden brown, about 3 minutes. Flip the salmon belly over and fry the other side for 2 minutes or until a golden crust is formed. Drain on paper towels.
- Pour off all but 1 tablespoon of oil from the pan. Add onions and carrots and sauté for 3 minutes. Add cabbage, bean sprouts and 3 tablespoons of the teriyaki sauce. Stir-fry for a minute.
- To serve, place vegetables over rice. Top with salmon belly. Pour sauce over the salmon belly and sprinkle with sesame seeds and green onions.
Nutrition
YUMMY!!!. I loved it. Easy to prep, cook and ensemble. Thank you for your ideas on ways to cook salmon belly. Right up my alley. Yum Yum Yum from a foodie lover. P.S I didn’t have any sake so used dry sherry as a replacement and normal green cabbage shredded quite thin. Also I added the c
Shredded cabbage at the three minute mark then the bean shoots at the six minute mark for one minute before serving. Cheers, Krissy.
PPS: teriyaki sauce is delicious!
Hi Kristen,
Glad you were able to try this recipe and adapt it. Take care!
Haven’t tried it yet but it looks really good. BTW, a Pinoy restaurant in NY serve paksiw na salmon belly with ampalaya and talong, sometimes with gata. Would you happen to have a recipe for that? It’s my favorite.
Hi Jess,
Paksiw na salmon belly sounds like a great recipe! I will definitely try making it. Thanks for writing 🙂