Teriyaki-Style Glazed Salmon

Instructions

1. Step 1

   Preheat the oven to 180°C.

   Cookware: oven

2. Step 2

   Pat the salmon fillets dry and check that all pin bones have been removed.

   Ingredients used: 680.0 gr Salmon

   Cookware: cutting board

3. Step 3

   Thinly slice the green portions of the green onions.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Scallion

   Cookware: Chef Knife, cutting board

4. Step 4

   Whisk the flour, honey, soy sauce, ginger, garlic, and 1 tbsp (15 ml) olive oil in a bowl. Gradually whisk in the chicken stock until the glaze is smooth.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr All-Purpose Flour, 120.0 ml Chicken Stock, 12.0 gr Fresh Ginger, 6.0 gr Garlic, 30.0 gr Honey, 15.0 ml Olive Oil, 30.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

5. Step 5

   Heat the ovenproof skillet over medium heat and add the remaining 1 tbsp (15 ml) olive oil. Place the salmon skin-side down and cook without moving it until the skin is crisp and releases readily from the skillet.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: ovenproof skillet, tongs

6. Step 6

   Turn the salmon and cook the flesh side for 1 minute.

   Timer: 1 min (fixed)

   Cookware: ovenproof skillet, tongs

7. Step 7

   Reduce to low heat, pour the prepared glaze around the salmon, and simmer until it begins to thicken.

   Timer: 1 min (fixed)

   Cookware: ovenproof skillet

8. Step 8

   Transfer the skillet to the oven and bake until the thickest part of each fillet reaches 63°C.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, oven, ovenproof skillet

9. Step 9

   Transfer the salmon to a serving platter, spoon over the glaze, and garnish with the sliced green onions. Rest for 3 minutes before serving.

   Timer: 3 min (fixed)

   Cookware: serving platter, spoon