Salmon Teriyaki

We were introduced to Japanese food by my sister, who spent a year in Fukuoka as a teenager and after university, two years in Tokyo.  Although its a cuisine we love – dare I say its our favourite? – its not one I tackle much at home.  Sashimi, with the glorious Fish Quay just up the road and a good knife, is an easy one.  Sushi, less so.

Chicken teriyaki and green tea

After many years of trying and tasting I now have a great recipe for chicken teriyaki.  Its a regular weekday meal as it is really quick and easy.  And where did I finally find teriyaki nirvana?  From Nigella of all people!  From memory, this marinade is from Kitchen - when I make it with chicken I always throw in broccoli or pepper to bump up the vegetable content.  I don’t follow her method to the letter either, but as I no longer have this cookbook I can’t be specific about what I do differently.

This week I used Nigella’s teriyaki marinade with salmon – a quick marinade, then I reduced the sauce and used it as a glaze.  A great variation that’s just as simple.

Salmon Teriyaki
  • 4 salmon fillets
  • 2 tbsp sake
  • 4 tbsp mirin
  • 4 tbsp soy sauce
  • 2 tbsp soft brown sugar
  • 2 tsp grated ginger
  • dash of sesame oil
  1. Preheat your oven to 190 degrees C
  2. Mix all the ingredients for the marinade together and turn the salmon skin side up in it for at least half an hour.
  3. Take the salmon and place it skin side down on a greased baking dish.
  4. Pour the marinade into a small pan over a high heat and reduce to a thick sauce - it will bubble up in the pan so watch it closely and adjust your heat as needed.
  5. Brush the top of your salmon with more sauce and bake in the oven for 7 to 8 minutes.
  6. Remove and brush again with sauce, return to the oven for another 7 to 8 minutes.
  7. Brush with any leftover sauce before serving.
Thicker fillets may need longer to cook, adjust times as necessary

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2 Responses to Salmon Teriyaki

  1. Lynne says:

    I love teriyaki but my taste buds seem to be sensitive to saltiness and I find a lot of recipes are too salty for me. It must be from the soy sauce, surely. Is there a way of reducing the salty taste that you know of?

  2. Nicola says:

    It will be the soy sauce, Lynne. I’m quite sensitive to saltiness too, but funnily soy sauce doesn’t bother me – its bacon and commercial pizza bases that have me on water all night.
    There are some reduced salt soy sauces available and you could try halving the amount of soy sauce in recipes to see if that helps.
    Dark soy sauce is less salty than light soy sauce – I believe Japanese soy sauce (shoyu) is less salty than Chinese soy sauces, but can’t compare, as I only have Japanese soy sauce in the house.
    Hope this helps Lynne, let me know how you get on.

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