I’ve been meaning to make salmon teriyaki ever since Tamaso and Robert shared their stovetop techniques via the comments on the true chicken teriyaki recipe post. What stopped me from doing it till last week was getting around this issue: lingering fishy smells in the house. I know that sounds weird of me, the person who has no problem deep-frying up a storm. I have a decent exhaust over the stove but it isn’t quite enough. I rarely sear fatty fish like salmon on the stove. A couple of weeks ago after eating at a local restaurant I walked out with a sweater that reeked of pan-seared fish. When the kitchen fired (cooked) the fish order, I recognized the smell of fish oil hitting the pan, and I remembered long afterward.
I was looking for a solution to stinky salmon teriyaki, but the majority of Japanese cookbooks I own called for grilling or broiling the fish; the teriyaki glaze just doesn’t seem to adhere and penetrate well on the grill or under the broiler. The only work that prescribed stovetop cooking was Shizuo Tsuji’s Japanese Cooking: A Simple Art. His method was so interesting for several reasons.