Teriyaki Salmon

Sweet and delicious teriyaki sauce goes beautifully with salmon.

Recipe By: Iggy_Joester (https://cookbuzz.com/kitchen/46)
Serves 2 Prep: 20 min Cook: 15 min

Ingredients

Salmon fillets 2
Soy sauce 1/2 tbsp
Sake 1 tsp
Ginger juice 1/2 tsp
Vegetable oil 1/2 tbsp
Teriyaki sauce:
Soy sauce 1.5 tbsp
Mirin 1 tbsp
Sake 1 tbsp
Sugar 1/2 tbsp

Method

1
Soak the salmon in a mix of the soy sauce, sake and ginger juice for 20 minutes. Turn over once. In the meantime, make the teriyaki sauce by combining all the ingredients together in a bowl.
2
Pat dry the salmon with kitchen paper. Put the vegetable oil in a frying pan and fry the salmon, skin side down, for 5 minutes on high heat to crisp up the skin.
3
Turn the heat down to medium and turn the salmon over. Cook for 2-3 minutes. Pour over the teriyaki sauce.
4
Fry the salmon sides for 2 minutes each, basting with the teriyaki sauce all the time.
5
Put the lid on and steam cook for 2 minutes before transferring to a serving dish. Pour over the sauce and enjoy!
6
Rice goes well with teriyaki salmon. I used Uncle Ben's this time.

Tips & Note

Basting at Step 4 is called arroser in French - this sounds really trendy! It stops the salmon from drying out and keeps the salmon hot as you cook it, making it so light.

Teriyaki Salmon

Sweet and delicious teriyaki sauce goes beautifully with salmon.

Recipe By: Iggy_Joester (https://cookbuzz.com/kitchen/46)

Serves 2

Prep: 20 min

Cook: 15 min

Ingredients

Salmon fillets 2
Soy sauce 1/2 tbsp
Sake 1 tsp
Ginger juice 1/2 tsp
Vegetable oil 1/2 tbsp
Teriyaki sauce:
Soy sauce 1.5 tbsp
Mirin 1 tbsp
Sake 1 tbsp
Sugar 1/2 tbsp

Teriyaki Salmon

Recipe ID :2299 Posted on 11 JAN 2017

Serves 2

Prep 20min
Cook 15min
views 3,464
printed 3

saved 1

Sweet and delicious teriyaki sauce goes beautifully with salmon.

Share

Ingredients

Print Ingredients Email Ingredients
2
1/2 tbsp
1 tsp
1/2 tsp
1/2 tbsp
1.5 tbsp
1 tbsp
1 tbsp
1/2 tbsp

Method

Prep
20min
Cook
15min
1
Soak the salmon in a mix of the soy sauce, sake and ginger juice for 20 minutes. Turn over once. In the meantime, make the teriyaki sauce by combining all the ingredients together in a bowl.
2
Pat dry the salmon with kitchen paper. Put the vegetable oil in a frying pan and fry the salmon, skin side down, for 5 minutes on high heat to crisp up the skin.
3
Turn the heat down to medium and turn the salmon over. Cook for 2-3 minutes. Pour over the teriyaki sauce.
4
Fry the salmon sides for 2 minutes each, basting with the teriyaki sauce all the time.
5
Put the lid on and steam cook for 2 minutes before transferring to a serving dish. Pour over the sauce and enjoy!
6
Rice goes well with teriyaki salmon. I used Uncle Ben's this time.

Tips & Note

Basting at Step 4 is called arroser in French - this sounds really trendy! It stops the salmon from drying out and keeps the salmon hot as you cook it, making it so light.

HOME
Iggy_Joester
I’ve got 14 recipes!

IGGY_JOESTER
Step into my kitchen!
Use tinned smoked oysters, it's so simple but so delicious you won't believe it!
Spaghetti, Salt, Olive oil, Garlic, Onion (medium), Pancetta or bacon, Dried chilli, Cherry tomatoes, Pepper, Spring onion (optional), Parmigiano reggiano, Tinned smoked oysters
HOME
Stuff the peppers cut into curved bowl shapes so that the filling stays put - this is the end of whole stuffed peppers where they're not actually stuffed!
Peppers (green and yellow), Minced pork, Salt & pepper, Onion, Carrot, Garlic, Soy sauce, Chicken stock granules, Egg yolk, Breadcrumbs, Flour, Sauce:, White wine, Tomato ketchup, Worcester sauce, Sesame seeds
HOME
Really quick and simple if you have a rice cooker.
Rice, Smoked mackerel fillet, Spring onions, Ginger, Soy sauce, sake, mirin, Nori sheet
HOME
It's so tasty adding anything left in the fridge...particularly if you find some chorizo lurking at the back!
Chorizo, Chipolata sausages, Onion, Carrot, Mushrooms, Tomato (medium), Broccoli, Olive oil, Chicken stock, Paprika, Turmeric, Salt & pepper, Rice
HOME
Tomatoes are rich in the umami. This soup has a gentle finish complemented by the egg.
Hot water, Dashi stock granules, Miso (red or mixed), Tomato (medium), Egg, Spring onion
HOME
A tasty salad of prawn and surimi with a baguette.
Surimi (crab sticks), Frozen prawns, Hard boiled egg, Spring onions, Mayonnaise, Salt & pepper, Thin slices of baguette
HOME

Similar Recipe

Roll up the soy sauce with it so it's easy just to tuck into!
Nori sheets, Sushi rice, Sushi vinegar, Smoked salmon slices, Pickled mooli (takuan), Basil leaves, Sauce:, Mayonnaise, Soy sauce, Wasabi paste
Tobuchan
HOME
You can keep this for 3 days in the fridge, so it's ideal for picnics or lunchboxes.
Salmon, White wine vinegar, Maple syrup, Soy sauce, Sesame oil
Use the ratio of 1:1:1:4 - this is the magical secret!
Salmon fillets, Salt, Sake, Mirin, Sugar, Miso
Wrap yummy things in foil and put on a hot barbecue - simple!
Salmon fillet, Salt, Beansprouts, Leek, Eringi mushrooms, Shimeji mushrooms, Enoki mushrooms, Sake or white wine, Spring onion, Red chilli, Sweet miso sauce:, Miso (red), Sugar
cookbuzz
PRO
Build up the layers and make simple sushi!
Cooked rice, Sushi vinegar, Smoked Salmon slices
KitchenCIB
HOME
Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.
Salmon fillet, Salt, Cooked rice , Mayonnaise, Sesame oil, Nori sheet
KitchenCIB
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME