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Dry salmon thoroughly with paper towel. Season both sides with salt and pepper. Rub with cornstarch thoroughly and shake off the extra.
Combine soy sauce, rice wine, and sugar in a small bowl. Slightly grind black pepper over it and mix well.
Combine Greek yogurt, garlic, dill and lemon juice in a small bowl. Set aside.
Heat oil in a nonstick skillet over medium high heat. When oil is warm, place salmon in the skillet, skin side down. Use a spatula to press the salmon against the skillet, so the skin will not crumble when heated. When the skin side is browned, after about 3 minutes, flip salmon and drizzle sake over it. For thick cuts of salmon, turn to low heat and cook covered until salmon is almost cooked through, about 2 to 3 minutes. For thin cuts, turn to medium heat and cook uncovered until salmon is almost cooked through. Transfer salmon to a plate.
In the same skillet, add ginger and scallions and turn to medium heat. Add teriyaki sauce and stir a few times. Add salmon back to the skillet, and gently flip it a few times to cover it well with sauce. If you use a thin cut of salmon, use a spoon to drizzle sauce over the salmon instead of flipping it, to avoid breaking. Stop heat when sauce has thickened, and transfer salmon to a plate.
Place salmon on the burger bun and serve warm with yogurt sauce. (* see footnote 2)