Teriyaki Salmon is one of our favourite ways of cooking salmon. Teriyaki is a soy sauce based sweet and savoury flavour similar to the Mongolian beef sauce. With salmon it creates a beautiful caramelised glaze on the salmon.
Teriyaki sauce is very straight forward to make and you can keep it in the fridge and use it in a similar way with chicken or beef. In it’s simplest form it is made of soy sauce (salty) and sugar (sweet).
We usually serve teriyaki salmon with stir fry noodles and top the salmon with spring onions and toasted sesame seeds. Use this as a quick weeknight dinner and if you make the teriyaki sauce in advance make sure you marinade the salmon in advance.
- ½ tsp garlic puree
- ½ tsp ginger puree
- ½ cup mirin (optional)
- ½ cup Sweet cooking Sake (optional)
- 1cup light soy sauce
- 2-3 tsp brown sugar
- In a frying pan or sauce pan heat 1 tbsp vegetable oil and then fry the ginger and garlic, 1 minute
- Add the mirin, turn up the heat and reduce to cook off the alcohol.
- Add the soy sauce, sugar and allow to reduce, stirring continuously
- Taste the sauce, if it tastes good, you are done, set aside and allow to cool.
- When cooled marinade the salmon fillets in the teriyaki sauce for 1+ hour (or overnight).
- When ready to cook, drain the salmon fillets and reserve the teriyaki sauce.
- Heat 2 tbsp vegetable oil in a frying pan and fry the salmon fillets skin down to crisp up the skin
- Top the salmon with the teriyaki sauce and cook in a preheated oven (180 degrees c) for 7-10 minutes. Check half way through and top with more teriyaki sauce if required. The oven cooking time wil also depend on the size of the salmon fillets.
- Serve with stir fried noodles or rice, enjoy.