Teriyaki sauce originates from Japan. The name comes from the word “shine”, because the dish has a glassy colour after baking. This is due to the addition of sugar to the sauce.
The main ingredients of teriyaki sauce are soy sauce, sugar or honey and spices such as ginger and garlic.
Any kind of meat can be prepared in a teriyaki marinade. Most often, however, it is chicken meat and salmon.
This time I placed my bet on fish and made teriyaki salmon, which I served with boiled broccoli and mashed potatoes and beetroot.
You can find the recipe for teriyaki below. Try it at home 😉
Ingredients for teriyaki salmon.
- 400 g fresh salmon
- 5 tablespoons of soy sauce
- 50 ml of water
- 1 teaspoon of corn flour
- 2 cm long piece of fresh ginger
- 3 tablespoons of brown sugar
- 1 garlic clove
- a pinch of harissa
- 1 tablespoon of olive oil
How to make teriyaki salmon.
Combine soy sauce, water, grated ginger, harissa, brown sugar, pressed garlic and corn flour in a saucepan. Bring it to boil while stirring continuously then keep on a low heat for 30 seconds. Let it cool. Put chopped salmon in a bowl, add the cooled down sauce. Mix and let it stand for 30 minutes.
Lightly grease the frying pan with oil, heat it and when hot arrange the salmon pieces with the skin down. Fry for 3 minutes on medium heat. Turn them over, keep frying for 30 seconds then transfer the pan into an oven preheated to 180 degrees Celsius for 6 minutes.
Serve the salmon with boiled vegetables such as green beans, broccoli or potatoes.
Good to know when making teriyaki salmon.
The pan on which the salmon is fried must have a metal handle, because you will put it in the oven. If you do not have such a pan, you can use a baking tray lined with baking paper. The plate should be hot when transferring the salmon from the pan.
I did not add salt because the soy sauce is very salty in itself.
Do you like fish dishes? If so, then try our recipe for Pollock tenderloins in tomato sauce.