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A classic of Japanese cuisine: Teriyaki salmon. A tender, moist fish, well lacquered and pan-fried. Trust me, this easy, light and flavorful recipe will blow you away!
If you like Teriyaki sauce, discover my delicious recipe for Teriyaki Chicken or Teriyaki eggplant.
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💙 Why you'll love it
- It's very simple to make: just make the Teriyaki sauce, marinate the salmon steaks and then cook.
- It takes you all the way to Japan in a single bite.
- It is dairy-free (but check the labels on your products).
🍣 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Salmon: I recommend raw salmon fillets.
- Soy sauce: salted of course, since only salted soy sauce exists in Japan.
- Mirin: a kind of rice wine, similar to sake but sweeter and lower in alcohol. You'll find them in Asian stores, "cuisine du monde" stores and some supermarkets.
- Brown sugar: this is what gives Teriyaki sauce its sweetness.
- Ginger: fresh or ground.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Sesame seeds andsesame oil.
- Cilantro: fresh or frozen, use whatever you can find.
- Rice as a side dish. You can also eat it with vegetables (carrots, sweet potatoes, butternut, green beans, etc.) to suit the season.
✅ Gluten-free version
To make this recipe gluten-free, use gluten-free soy sauce. A priori, there's no gluten in mirin, but check.
🥰 Chef's tips
- Don't neglect the resting time of the salmon in the marinade, in the fridge: I recommend a minimum of 30 minutes, or up to 2 hours depending on how much time you have.
- Baste the salmon well with the sauce during cooking: that's how you'll get a shiny, lacquered salmon.
💡 Frequently Asked Questions
A white wine like Chablis or Petit Chablis. If you prefer red wine, opt for a light wine like Gamay or a Loire wine (Saint-Nicolas-de-Bourgueil, Saumur-Champigny, etc.).
❄️Storage
Once cold, place the Teriyaki salmon in an airtight container and refrigerate. This means you can keep it for around 3 days.
🇯🇵 Other gems from Asia
- Chicken and vegetable gyozas
- Katsudon: breaded chicken and soy omelette
- Crispy rice, salmon, spicy mayo and avocado
- Easy homemade chicken Pad Thaï
If you make this Teriyaki glazed salmon, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Teriyaki glazed salmon
Ingredients
- 2 ¼ cups salmon fillets raw
- 6 tablespoons soy sauce
- 4 tablespoons Mirin
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 1 large garlic clove
- ⅔ cup rice
- 1 handful sesame seeds
- 3-4 sprigs cilantro
- 2 tablespoons sesame oil
- Salt to taste
- Black pepper to taste
Instructions
- Squeeze the garlic into a bowl, then add the soy sauce, mirin, ginger, brown sugar and a little pepper.
- Mix well, then place the sauce in a saucepan and bring to the boil. Leave to simmer for 5 minutes until the sauce becomes slightly syrupy, stirring often to prevent sticking.
- Place the salmon steaks in a bowl or tupperware, add the sauce, cover and leave to marinate in the fridge for 30 minutes to 1 hour.
- Then cook the rice according to the packaging instructions. Once the salmon has marinated, place the sesame oil in a hot frying pan. Place the salmon steaks (skin side down) and Teriyaki sauce in the pan, and cook over medium heat for a few minutes, basting the steaks with the sauce.
- Turn the pavés over and cook for a further few minutes, continuing to baste.
- Serve on a plate with the rice, sprinkled with sesame seeds and cilantro leaves. Enjoy piping hot, and bon appétit!
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