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Teriyaki Salmon

Total Time 25 minutes
Servings: 4 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 180 g each, skin on
  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp honey or sugar
  • 1 tbsp vegetable oil
  • Steamed rice to serve
  • Pickled cucumber and sesame seeds to garnish

Method
 

  1. Combine soy sauce, mirin, sake and honey in a small saucepan. Bring to a simmer over medium heat, stirring, for 3–4 minutes until slightly thickened. Remove from heat.
  2. Pat the salmon fillets dry. Heat the oil in a non-stick pan over medium-high heat.
  3. Cook the salmon skin-side up for 3 minutes until golden. Flip and cook skin-side down for 2 minutes.
  4. Pour the teriyaki sauce over the salmon in the pan. Cook for 1–2 more minutes, spooning the glaze over the fish as it caramelises.
  5. Serve over steamed rice, garnished with sesame seeds and pickled cucumber.

Notes

Source: Classic Japanese recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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