Original Recipe from COOKPAD
- Salmon – 4 filets
- Salt and Pepper – to taste
- Garlic powder – to tast
- Grapeseed oil – 1 tablespoon
- Lemon Juice (bottled is okay) – 2 tablespoon
- Mirin – 1 tablespoon
- Butter – 2 teaspoon
- Cornstarch – as needed
- Flour – as needed
- Season the salmon on both sides with salt, pepper, and garlic powder.
- Dust the salmon well with the flour. Heat olive oil in a pan, and cook both sides of the salmon over medium heat.
- For people who like salmon skin, make sure to cook it thoroughly on the skin side. Tongs are useful for this. When the salmon is browned on all sides, remove from pan and plate.
- There should be some juices leftover in the pan. Add lemon juice, mirin, and butter. Cook over low heat. Finally, add katakuriko potato starch (dissolved in cold water) and continue to cook until the sauce begins to thicken.
- Return the salmon to the pan. When it has thoroughly been coated with the sauce, the dish is done.
- Serve on a plate with some pretty green vegetables.
Mmmm…. so delicious. Look at the pic and you know it. 🙂 I did change the recipe from 3 tablespoon to 2 tablespoon because the lemon was quite overpowering. But definitely tasty and kinda refreshing too! The salmon itself was full of flavor – salt, pepper and garlic salt. I think the garlic salt totally makes all the difference. I definitely will be making this again since I love salmon. Usually I always bake salmon with different marinades. Pan frying is a challenge for me still as I like to eat the fish at “just right”. Cannot stand overcooked fish or seafood actually in general. I was lucky and cooked it perfectly this time – you have to keep a close eye on the fish for this recipe!