- salmon fillets 700 g
- Soy sauce 125 ml
- Mirin 40 ml
- Fresh ginger 1
- Garlic 1 clove
- Brown sugar 1 tsp
- white and black sesame seeds
- black peppercorns
Salmon fillet in teriyaki sauce, also known simply as teriyaki salmon, is a recipe of Japanese cuisine now very popular and loved. The term teriyaki derives from the union of two words: teri, which means shiny, in reference to the brilliance that the fish assumes with this sauce, and yaki, which means cooked on metal, then on a grill/plate/pan. Salmon fillet in teriyaki sauce is a very simple preparation with a sweet and sour taste, perfect for a refined dinner with an oriental touch. Preparing it is very easy; it will take you a few minutes for an excellent result.
How to prepare salmon in teriyaki sauce
Quickly rinse the salmon under running fresh water and remove any residual fishbones. Then, using a well-sharpened knife, cut it into slices keeping the skin (1).
Prepare the teriyaki sauce; heat the soy sauce, then transfer it to a bowl and melt the brown sugar (2). Mix. Then add the remaining ingredients; some peppercorns, peeled and sliced garlic, a few slices of fresh ginger and mirin.
Arrange the salmon in a bowl and cover it with the teriyaki sauce (3). Cover it with plastic wrap and let it marinate in a cool place for a couple of hours, remembering to turn it from time to time.
In the meantime, toast the sesame in a non-stick pan (4). Remove from the heat and set aside. Heat the bottom of a clean pan and arrange the salmon fillet drained from the sauce. Simmer it in the filtered sauce and cook for another 2-3 minutes. Serve the salmon in teriyaki sauce and finish with the toasted sesame seeds.
We suggest you to eat your teriyaki salmon immediately, without storing it in the refrigerator. You can also use frozen salmon for this recipe. Instead, you can preserve the teriyaki sauce separately, for 1-2 days, in a glass bottle stored in the refrigerator.