Vermicular | Pan-Seared Teriyaki Salmon

Pan-Seared Teriyaki Salmon

Tailored for: Vermicular Frying Pan 28cm
Oven-Safe Skillet 28cm
Cooking Time
9 min

4 salmon fillets, skin-on
½ teaspoon kosher salt
1 tablespoon vegetable oil

Teriyaki Sauce
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon honey

Green beans, sautéed, optional
Sichuan pepper powder, optional

  1. Season the fillets with salt. Remove excess moisture with paper towels.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off the heat. Place the salmon in the pan, skin-side down, and sear for about 8 minutes over low heat or until 80% cooked. Turn off heat, remove from the pan, and set aside.

  3. Wipe off excess oil from the pan. Add Teriyaki Sauce ingredients and bring to a simmer over low heat. Add salmon back in, skin-side up, and use a spoon to continually baste the fillets for about 20–30 seconds. Test for doneness by gently poking the center of the fillets with your finger. Once you feel some resistance, remove from the pan and serve with green beans and a sprinkle of sichuan pepper powder.

  • If the fish skin sticks to the pan, let the fillets cook further until the skin peels off cleanly without force. Pat dry fillets as thoroughly as possible to get a nice crisp skin.

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Musui–Kamado with the Vermicular Cookbook.

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