Teriyaki is a common favorite when we go to Japanese restaurants. Why wouldn’t it? It is super tasty, sweet, and I can’t think of anybody who doesn’t love salmon! My husband particularly loves to order salmon teriyaki and he always finds himself in the predicament whether to order the salmon teriyaki or ramen when we go out to dine in a Japanese restaurant. It was always his “issue” not until he learned how simple it is to make teriyaki at home! Since then, he rarely orders salmon teriyaki because he can easily do it at home and costs a lot cheaper, too!
I haven’t cooked salmon teriyaki (I always ask him to do it) but asked him for the recipe for this. Well, he rarely cooks for the family anyway so I just wait for him to ask me to buy fresh salmon fillet or I make a request if I end up craving for it!
1 kg boneless fresh salmon fillet
oil for pan frying
6 tbsp soy sauce (used Kikkoman for this)
1 cup mirin
4 tbsp sugar
1 tsp cornstarch
Get a small sauce pan and mix all the ingredients for the teriyaki sauce. Place on top of medium-low heat and keep stirring until the sauce starts to thicken. Make sure to keep the heat on the low to avoid burning the sauce. It might be difficult to do this and you might think that increasing the heat will speed up the process but it is not worth it.
When the sauce starts to bubble or starts to thicken, remove from heat and set aside. Allow the sauce to cool completely.
Get a frying pan and pour just enough oil to use to pan fry the salmon.
Place the salmon skin side down. This means, the part of the salmon with skin on should touch the oil. This will avoid ripping the salmon meat to pieces when you flip over the fish to cook the other side.
Fry the salmon for about 5 minutes or until you can see the fish almost cooked through.
Pan fry all salmon fillets then soak the fillets skin side up to the teriyaki sauce – the meat should touch the sauce, not the skin. Repeat steps for all salmon fillet. Keep the leftover teriyaki sauce
Marinate for at least 4 hours. Better if you can do it for until 24 hours 🙂
Preheat the oven to 175C and place the salmon skin side up and bake for 15 minutes.
Serve with warm rice and drizzle more teriyaki sauce over the salmon fillet!
Note: You can add a bit more flavor or another dimension to this dish. Simply garnish with some shredded seaweed wrapper (nori) over the salmon or some toasted sesame seeds! Or, if you want to play around with the leftovers (if any) you can make a sushi version! But in any case, this recipe is a sure-fire hit – you will not order salmon teriyaki in the restaurant again!
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Yes, it is very easy and tasty in eating but most of the people do not like it as my mom and sister do not eat but I eat keenly every Sunday at home. Major salmon fans over here. This teriyaki salmon recipe is a winner! It’s so simple and doesn’t require any lengthy marinating, but is super flavorful. The salmon turns out flaky, juicy and absolutely delicious with the homemade teriyaki sauce (which is great on chicken too!).
This is an easy salmon dinner idea the whole family will love. My son LOVED it and he doesn’t usually refill his plate for salmon. Funny all I have to tell him is “it tastes like Panda” and he’s sold. He’s big on Asian flavors
Ingredients for Teriyaki Salmon:
2 – 3 lbs salmon filet sliced into 2″ wide slices
for the sauce:
3 Tbsp teriyaki sauce
3 Tbsp hoisin sauce
3 Tbsp soy sauce
1 Tbsp white vinegar
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 large or 3 medium garlic cloves, minced
2 tsp freshly grated ginger, or 1/2 tsp ground ginger
How to Make the Teriyaki Salmon:
Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
1. Combine sauce ingredients and stir until brown sugar is dissolved.
Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 13-16 minutes or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.