Amazing Sesame Crusted Teriyaki Salmon

2 salmon fillets, skin on or off
2 tablespoons sesame seeds
2 tablespoons cornflour
2-3 tablespoons milk (or beaten egg)
Vegetable oil, for frying

Aromatics
1 thumb-size piece ginger, cut into fine matchsticks
2 spring onions, cut into thin strips
1 garlic clove, roughly chopped

The Teriyaki Glaze
1 tablespoon sugar (or honey)
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons mirin
Dash sesame oil

PREPARATION

1. Pat the salmon dry. Lightly dust one side only with cornflour, tapping off excess.
2. Dip the floured side into milk, then press firmly into sesame seeds so they coat evenly. Leave to rest for a minute to set the crust.

COOKING

1. Heat a frying pan over medium high heat with a generous layer of oil.
2. Carefully lay the salmon sesame side down into the pan. Press gently with a spatula to keep it flat. Reduce heat to medium and cook without moving until the colour of the salmon rises just over halfway up the fillet.
3. Remove excess oil from the pan, leaving just a thin layer. Increase heat to medium high.
4. Add ginger, garlic and spring onions to the pan and toss quickly until fragrant and lightly coloured.
5. Pour in sugar, light soy, dark soy, mirin and a dash of sesame oil. Bring to a vigorous boil.
6. Turn the salmon over into the bubbling sauce and cook for 30 seconds, allowing the glaze to thicken and coat the fish.
7. Serve immediately with the sticky glaze spooned over the top.

School of Wok Tips

• Only crust one side to keep the salmon tender while maximising crunch.
• Do not move the salmon while crisping or the sesame will fall off.
• Remove excess oil before adding the glaze to avoid a greasy sauce.
• Cook the glaze on high heat so it caramelises quickly without overcooking the fish.

FAQs

Can I use skin-on salmon?
Yes? Cook skin side down first if you want crisp skin, then flip to finish in the glaze.

How do I avoid burning the sesame seeds?
Lower the heat slightly after placing the salmon in the pan and monitor the colour carefully.

Can I bake this instead?
You can, but pan frying gives the best sesame crust texture.