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    Accueil » Recipes » Main course » Seafood

    Teriyaki glazed salmon

    Publié le : Jan 21, 2023 · Modifié le : Mar 11, 2024 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    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!

    Teriyaki salmon in a rice dish with coriander.

    If you like Teriyaki sauce, discover my delicious recipe for Teriyaki Chicken or Teriyaki eggplant.

    Table des matières
    • 💙 Why you'll love it
    • 🍣 Ingredients
    • ✅ Gluten-free version
    • 🥰 Chef's tips
    • 💡 Frequently Asked Questions
    • ❄️Storage
    • 🇯🇵 Other gems from Asia
    • 📖 Recette

    💙 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.

    Teriyaki salmon in a rice dish with coriander.

    🥰 Chef's tips

    1. 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.
    2. Baste the salmon well with the sauce during cooking: that's how you'll get a shiny, lacquered salmon.

    💡 Frequently Asked Questions

    What to drink with Teriyaki salmon

    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.

    Teriyaki salmon in a rice dish with coriander.

    🇯🇵 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

    Saumon Teriyaki dans une assiette de riz avec de la coriandre.
    Pas encore de vote

    Teriyaki glazed salmon

    This Teriyaki salmon, a great classic of Japanese cuisine, is tender, moist, well lacquered and full of flavour!
    Servings 2 servings
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Resting time 30 minutes mins
    Total Time 50 minutes mins

    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
    Metric - US Customary

    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!
    Author: Marie Compain
    Course: Main Course, Seafood
    Cuisine: Japanese
    Keyword: delicious, easy, quick
    Régime: Dairy-free

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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