Teriyaki Glazed Faroe Island Salmon Recipe
Served with a cold peanut noodle salad
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Ingredients
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Salmon & Teriyaki Glaze
Cold Peanut Noodle Salad
Method
Salmon & Teriyaki Glaze
- 1
Prep the salmon
Pat the Faroe Island salmon fillets dry with paper towels. Season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit at room temperature for 10 minutes while you prepare the glaze and salad.
- 2
Make the teriyaki glaze
In a small saucepan combine 1 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tablespoons brown sugar, 1 tablespoon honey, 2 teaspoons minced garlic, 1 tablespoon grated ginger and 1 teaspoon toasted sesame oil. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
- 3
Reduce and thicken
Simmer the sauce for 6–8 minutes until slightly reduced. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes more until the glaze thickens to coat the back of a spoon. Remove from heat and let cool slightly — it will thicken further as it cools.
- 4
Cook the salmon
Heat 1 tablespoon neutral oil in a large nonstick or stainless skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and sear undisturbed for 3–4 minutes until the skin is crisp and releases from the pan. Flip carefully and cook the flesh-side 2–3 minutes for medium (internal temp ~120–125°F / 49–52°C) or longer to desired doneness. Spoon 2–3 tablespoons of the teriyaki glaze over each fillet in the last minute of cooking to warm and stick the glaze to the fish.
- 5
Rest and glaze
Transfer salmon to a platter and brush with an additional 1–2 tablespoons glaze per fillet. Let rest 2–3 minutes so the glaze sets while you finish the noodle salad. Garnish with toasted sesame seeds and thinly sliced scallions before serving.
Cold Peanut Noodle Salad
- 6
Cook and chill noodles
Bring a large pot of salted water to a boil and cook 8 oz thin wheat noodles according to package instructions until al dente. Drain and rinse under cold water until chilled. Toss lightly with 1/2 teaspoon salt and 1 teaspoon sesame oil to prevent sticking. Transfer to a large mixing bowl.
- 7
Make peanut dressing
In a bowl or jar whisk together 1/2 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, 1 teaspoon minced garlic and 1/4 teaspoon red pepper flakes. Add warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency (about 3 tablespoons). Taste and adjust salt and lime as needed.
- 8
Assemble the salad
Add julienned cucumber (1/2 cup), julienned carrot (1/2 cup), thinly sliced red bell pepper (1/2 cup), shredded napa cabbage (1 cup) and 2 tablespoons chopped cilantro to the bowl with the chilled noodles. Pour the peanut dressing over the noodles and toss gently but thoroughly until vegetables are evenly coated.
- 9
Finish and garnish
Season the salad with 1/4 teaspoon salt and 1/8 teaspoon black pepper, tossing once more. Transfer to a serving platter or individual plates, sprinkle with 2 tablespoons chopped roasted peanuts and additional cilantro if desired. Serve chilled alongside the glazed salmon with lime wedges on the side.