Teriyaki salmon is one of those dishes you assume is time-consuming and has a million ingredients but it is actually very simple. It has only 4 ingredients: salmon, sugar, soy and mirin. Simple but really delicious. Serve with a salad and you have a super easy weeknight meal.
I cook the salmon under the grill when making this dish. The marinade caramelises really nicely that way. You will see it bubbling away and getting nice little dark caramel bits – yum. It will take about 5 minutes for medium, and I always baste it a couple of times during the cooking – just to get as much of the yummy marinade as possible on the salmon. Enjoy xx
- 4 pieces skinless salmon
- 1/4 cup sugar
- 1/4 cup soy
- 1/4 cup mirin
- toasted sesame seeds to serve
- spring onion to serve; sliced
- Combine the sugar, soy and mirin in a bowl. Stir until the sugar has dissolved. Add the salmon and place in the fridge to marinade for preferably 30 minutes.
- Heat the grill to very hot and move the oven tray to the top shelf. Remove the salmon from the marinade and add to a baking dish. Baste the salmon so you have as much marinade on there as possible. Place under the grill for about 5 minutes, basting the salmon again during that time. Its ready when it is golden on top and just cooked through. Cook for a few extra minutes if you like it well cooked.
- I like to add the salmon to a baking dish so the marinade doesn't run everywhere. Once you have some of the marinade in the bottom of the baking dish, use that to baste the salmon rather than dipping into the marinade that had the raw salmon in it. You should see it bubbling away and getting thicker so it will stick to the salmon better anyway.
- Cooking time will very depending on the thickness of your salmon