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The Hirshon Hokkaido Teriyaki Salmon with Sansho - 北海道照り焼きサーモンと山椒

The Hirshon Hokkaido Teriyaki Salmon with Sansho – 北海道照り焼きサーモンと山椒

  • Total Time: 0 hours


  • 2 fillets salmon with skin (2 fillets = 1/2 to 3/4 lb = 340 g) (1/2 to 3/4″ thickness, skin will hold the flesh together while cooking)
  • 1/4 tsp kosher salt
  • 1 Tbsp all-purpose cornstarch or potato starch
  • 1/2 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 1 Tbsp unsalted butter
  • 1 Tbsp sake (or Chinese rice wine or dry sherry)
  • ***
  • Teriyaki sauce:
  • 3 1/2 tbsp sake
  • 4 3/4 tbsp mirin
  • 2 tbsp Japanese soy sauce
  • 1 tsp tamari soy sauce
  • 1 teaspoon sugar
  • ginger juice to taste
  • ***
  • Garnish:
  • Daikon radish
  • chili powder
  • sansho pepper
  • Ikura (salmon roe) – optional


  1. Lightly sprinkle salt over salmon on both sides, let stand for 20 to 30 minutes then wipe off excess moisture. This helps rid the fish of any fishy smell and also helps to firm up the flesh. You should use this technique with ALL fish, as far as TFD is concerned!
  2. Mix ingredients for teriyaki sauce. Use grater to grate daikon radish and then squeeze to extract moisture.
  3. Sprinkle ½ Tbsp. of starch on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess starch.
  4. In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
  5. Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely browned, and then flip.
  6. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it’s cooked through. Remove the salmon to a plate.
  7. Add the teriyaki sauce to the pan and increase the heat slightly. When the sauce starts to boil and has reduced by ½, add salmon back in the pan and spoon the sauce over the salmon.
  8. Continue to cook salmon, turning over until sauce is almost completely reduced.
  9. Sprinkle a generous amount of sansho pepper over the fish and transfer to dish. Add grated daikon radish dusted very lightly with chili powder on the side, put some optional ikura on top of the radish and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 537.75 kcal
  • Sugar: 3.34 g
  • Sodium: 777.7 mg
  • Fat: 31.42 g
  • Saturated Fat: 8.05 g
  • Trans Fat: 0.12 g
  • Carbohydrates: 10.33 g
  • Fiber: 1.83 g
  • Protein: 42.18 g
  • Cholesterol: 116.53 mg

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