Crispy Teriyaki Blooming Salmon Recipe
Crispy teriyaki blooming salmon is a crispy, golden dish with a rich, glossy sauce and a beautiful blooming presentation.
Ingredients
For the salmon
- 1 pound salmon fillet, skin on
- Pinch of salt
- Pinch of white pepper
- ½ cup cornstarch
- 4 cups cooking oil, high-smoking-point, for frying
- 1 ½ tablespoons scallions, julienned, for garnish
For the teriyaki sauce
- 1 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon sake, optional
- 2 tablespoons sugar
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
- 1 ½ tablespoons scallions, minced
Instructions
- To prepare the salmon, place the salmon skin-side down on a cutting board, then make parallel cuts lengthwise, slicing down toward the skin without cutting through, about ½ inch apart, then turn and slice crosswise at an angle to create a crosshatch (blooming) pattern, then sprinkle salt and white pepper over the salmon and coat evenly with cornstarch, making sure it gets into the cuts.
- To fry the salmon, in a pot over high heat heat the cooking oil to 325°F (163°C), then carefully add the salmon and fry for about 3 minutes until golden and crispy, then remove and drain.
- To make the teriyaki sauce, in a saucepan over medium heat, combine the chicken stock, soy sauce, sake, and sugar, and bring to a simmer. Then, in a small bowl, mix the cornstarch with water to form a slurry, stir it into the sauce, and cook until thickened. Lastly, add the scallions and stir to combine.
- To serve, place the crispy salmon on a serving plate, then drizzle the teriyaki sauce over the top or serve it on the side, garnish with scallions, and serve immediately.
Video
Notes
- Keep the skin on: The skin is what holds everything together. As the salmon hits the hot oil, it curls and sets, which helps create that blooming shape.
- Cut without cutting through: Slice close to the skin, but don’t cut all the way through—this is what allows the salmon to open up while still holding together.
- Pat the salmon dry: Removing excess moisture helps the coating stick better and gives you a crispier result.
- Coat evenly with cornstarch: Make sure all the cuts are lightly coated so every edge gets crispy.
- Start with the right oil temperature: Around 325°F lets the salmon cook through and hold its shape without burning.
- Let it bloom naturally: Once the salmon goes into the oil, don’t move it right away—let it curl and open on its own.
- Double fry for extra crisp: A second fry at a higher temperature gives you that light, crispy finish and helps remove excess oil.
- Don’t overcrowd the pot: Fry one piece at a time so the oil stays hot and the shape holds.
- Sauce right before serving: Drizzle or dip at the end so the salmon stays crispy.
- Protein swap: This same method works with firm white fish like snapper or cod—just adjust the frying time.