Teriyaki Salmon
A delightful combination of rich salmon and sweet-savory teriyaki glaze, perfect for busy weeknights or special occasions.
Ingredients
For the marinade
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (or substitute with additional mirin)
- 2 tablespoons brown sugar or honey
- 1 tablespoon ginger (grated)
- 2 cloves garlic (minced)
For cooking
- 4 pieces salmon fillets (skin on or off) As per your preference
- 1 tablespoon sesame oil Optional for added flavor
- 1 tablespoon green onions For garnish
- 1 tablespoon sesame seeds For garnish
Instructions
Preparing the Marinade
- In a bowl, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Whisk until the sugar is dissolved.
- Place the salmon fillets in a zip-top bag or a shallow dish. Pour the marinade over the fish, ensuring it is well coated.
- Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
Cooking the Salmon
- Preheat the oven to 400°F (200°C) or heat your grill to medium-high.
- Remove the salmon from the marinade, reserving the liquid.
- For oven: Place the fillets on a lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- For grill: Oil the grill grates lightly and place the salmon skin-side down. Grill for about 4-5 minutes on each side, brushing with reserved marinade for extra flavor.
- During the last few minutes of cooking, broil the salmon for an additional 1-2 minutes to allow the glaze to caramelize.
Final Touches
- Plate the salmon and drizzle with any remaining marinade.
- Garnish with chopped green onions and sesame seeds.
Notes
Experiment with different marinades or side dishes to enhance your meal. Serve with rice, noodles, or veggies.