Salmon Teriyaki
Japan's most popular baked or grilled salmon dish — thick salmon fillets glazed in a lustrous, sweet-savoury teriyaki sauce of soy sauce, mirin, sake and sugar, caramelised until sticky and glossy. Simple, quick, endlessly satisfying.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix soy sauce, mirin, sake, sugar and honey in a small bowl until the sugar dissolves. Set aside.
About 5 min
Pat salmon fillets completely dry. Season lightly with salt (only a little — the teriyaki sauce is very salty).
About 11 min
Heat oil in a non-stick pan over medium-high heat. Place salmon skin-side-up. Sear 3–4 minutes until golden. Flip to skin-side-down; cook 2 minutes.
About 11 min
Pour the teriyaki sauce into the pan. It will sizzle and immediately reduce. Spoon the sauce over the salmon repeatedly as it thickens (about 2 minutes). The sauce should become a sticky, glossy glaze.
About 11 min
Remove from heat when the salmon is just cooked through (it should still be slightly translucent in the very centre for optimal texture) and the glaze is thick and caramelised.
About 11 min
Serve over steamed rice with vegetables. Spoon any remaining pan glaze over the salmon. Top with spring onions and sesame seeds.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 38 g
- Carbs
- 44 g
- Fat
- 14 g
- Fibre
- 3 g
- Sugar
- 12 g
- Sodium
- 1100 mg
Contains: gluten, soy, fish, sesame
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Recipe by Boon Tools.