Salmon teriyaki — a Japanese recipe with soy sauce, mirin and ginger

Ingredients (4 servings)

For the salmon:

• 4 salmon fillets (about 180 g each), skin on
• 1 tablespoon oil for the pan

For the teriyaki sauce:

• 80 ml soy sauce
• 60 ml mirin (or 60 ml white wine + 1 tablespoon honey)
• 2 tablespoons sugar
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, crushed
• 1 tablespoon sesame oil

To serve:

• 1 tablespoon toasted sesame seeds
• 2 spring onions, finely sliced
• boiled rice and stir-fried vegetables (optional)

Preparation steps

1. Prepare the teriyaki sauce: in a small saucepan combine the soy sauce, mirin, sugar, ginger and garlic. Place over medium heat and stir until the sugar dissolves (2–3 minutes). Remove from the heat and add the sesame oil. Leave to cool slightly.
2. Marinate the salmon: place the fillets in a shallow dish, pour half of the sauce over them and leave for 20–30 minutes in the fridge (or continue straight away if you have no time).
3. Heat a large non-stick pan with the oil over medium-high heat. Place the fillets skin-side down and cook for 4–5 minutes without moving them, until the skin becomes crispy.
4. Turn the fillets over, pour the remaining sauce into the pan and cook for another 2–3 minutes, basting the fish with the sauce, until the sauce thickens and caramelises and the salmon is cooked through (the flesh flakes easily with a fork).
5. Serve the fillets with the remaining sauce on top, sprinkled with sesame seeds and spring onions. It goes very well with boiled rice and vegetables.

Preparation time: 15 minutes (+ 20–30 minutes optional marinating) • Cooking time: 10 minutes • Servings: 4