caramelized teriyaki salmon with sesame toasted buckwheat

So today is all about this super simple, super quick and crazy delicious caramelized teriyaki salmon.
Teriyaki is one of my most loved sauces. As a kid, my dad would make a stir fry with grilled chicken in a teriyaki sauce, I always loved it. Now that I’ve grown up and cook on my own, I’ve learned that teriyaki sauce is actually so simple. It’s basically just reduced soy sauce, a little rice vinegar and a lot of ginger, at least  in today’s case.
caramelized teriyaki salmon with sesame toasted buckwheat


  • 1/2 cup sake
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1 tablespoon fresh ginger
  • 1 tablespoon peanut or sesame oil
  • 1 1/2 pounds skin on salmon cut into filets
  • 2-3 teaspoons sugar
  • steamed edamame for serving


  • 1 cup raw buckwheat groats*
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil
  • 2 teaspoons honey
  • juice + zest of 1 lime
  • 1 teaspoon fresh ginger
  • 1/2 hot house or english cucumber sliced thin
  • 2 green onions sliced
  • 1/3 cup fresh cilantro chopped
caramelized teriyaki salmon with sesame toasted buckwheat


  1. Bring 2 cups water to a boil, add the buckwheat and boil until al dente, about 10 minutes. Drain. Add the buckwheat to a bowl and toss with the soy sauce, peanut oil, honey, lime zest + juice and ginger. Stir in the cucumber, green onions and cilantro. Keep warm and serve a long side the salmon.


  1. In a bowl, whisk together the sake, rice vinegar, soy sauce and ginger. Heat a large skillet over medium high heat. Add the oil. Sprinkle the top of the fish with with the sugar. Once hot, add the salmon, skin side down. Sear for 2-3 minutes or until the skin is crisp. Carefully flip the salmon and cook another 2-3 minutes or until the salmon has caramelized slightly. Carefully remove the salmon from the pan.
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