Japanese · serves 2

Teriyaki Salmon

Four sauce ingredients, fifteen minutes, and it looks like you tried very hard.

20 min Easy Non-vegetarian

Ingredients

  • 4 salmon or any firm fish fillets
  • 4 tbsp soy sauce
  • 2 tbsp honey or sugar
  • 2 tbsp mirin or vinegar
  • 1 inch ginger, grated
  • 2 garlic cloves
  • 1 tsp sesame seeds
  • Spring onion
  • Rice and greens

Method

  1. Pat the fillets bone dry and salt them lightly.
  2. Hot pan, a little oil, fish skin side down. Press flat for 20 seconds so it doesn't curl.
  3. 4 minutes on the skin, 2 on the flesh. Take it out — it will finish in the sauce.
  4. Sauce into the same pan: soy, honey, mirin, ginger, garlic. Bubble 2 minutes till syrupy.
  5. Fish back in, spooning the sauce over till it glazes.
  6. Sesame seeds, spring onion. Rice and steamed greens.

Questions people ask about Teriyaki Salmon

How long does Teriyaki Salmon take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of fish in Teriyaki Salmon?

Use any firm white fish, or paneer for a vegetarian version. Avoid delicate fish in anything that needs stirring.

Can I make Teriyaki Salmon ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Teriyaki Salmon vegetarian?

Yes. Replace the fish with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Teriyaki Salmon?

Rice and steamed greens. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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