Teriyaki salmon

It's still a good weekend to eat~ The weekend table is the home of salmon: P is in a bad mood, but you have to eat something good! T_T

Ingredients

Salmon 1 piece(about100 g)

Blackpepper(marinated) Appropriateamount

Seasalt(marinated) Appropriateamount

Lightsoysauce 3 whiteporcelainspoon

Honey 1 whiteporcelainspoon

Sugar(optional) 1 seasoningspoon

Spread the salmon evenly on each side with sea salt and coarse black pepper and marinate for 20 minutes.
When marinating, chop a little chopped green onion and garnish it last.
Mix the juice: 3 white porcelain spoons light soy sauce, 1 white porcelain spoon honey, 3 white porcelain spoons of water and stir well.

If there is no honey, replace it with 1~2 spoons of sugar.

If you have mirin, you can also add a little bit, and the Japanese cooking wine is a little sweeter, so I won't add it if I don't have it.
Fry the salmon in a pan with a little oil.

If your iron pan is going to stick, use a nonstick pan.

It is best to use a pan with a flat bottom, a pot with an arc is not easy to fry, and you must adjust the position from time to time to fry evenly.
Quickly fry over medium-high heat until golden brown on all sides, then pour in the sauce and pour the sauce over the surface of the salmon without stopping.

Cook for 1~2 minutes to remove the salmon and serve on a plate.
Then collect the juice in the pot, collect the juice and bubble, and hang the spoon thickly.
Pour over the salmon and sprinkle with chopped green onion and sesame seeds.
So beautiful! The shredded green onion is getting better and better, boasting about yourself (///â–½///)