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Salmon Belly Teriyaki

Salmon Belly Teriyaki

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Liza Agbanlog


  • 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


  • 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.