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Fish, Japanese

Salmon Teriyaki

As I mentioned yesterday I’m just pulling meat out of the freezer for this week’s evening meals and yesterday I had some cheap salmon fillets to work with. There really isn’t that much in the house as we’re trying to run down stocks before we build them back up again so I thought I’d go for a simple salmon teriyaki (from the Japanese ‘teri’ meaning ‘to glaze’ and ‘yaki’ meaning ‘to grill’) .

It was also quite late when I started to prepare dinner last night. Some very good friends of ours had their first baby on Monday and we’ve been trying to visit so the usual timetables been a bit screwy – massive congratulations to J&S on baby I. The result was that I didn’t have time to marinade for a couple of hours so I knew I needed something different to how I would normally prepare it.

The recipe I found is really simple and I’m so impressed with it I will definitely be using it again.

Makes 4 Salmon Portions


Fillets from the tail,,,

  • 4 salmon steaks, approx 1 inch thick / 150g each
  • 1/2 cup soy sauce
  • 1/2 cup mirin / sweet sherry
  • 1/4 cup sugar

Method of Preparation

  1. Turn the grill on and line a grill pan or baking sheet with kitchen foil which you should lightly oil.
  2. In a medium sized stainless saucepan, bring the soy sauce, mirin, and sugar to a boil, stirring. Then reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup. This should take about 10 minutes.
  3. Put the salmon in the prepared grill pan. Brush the salmon with the soy-sauce mixture. Get it under the grill until well browned, about 2 minutes. Turn and brush with more of the soy-sauce mixture. Continue cooking until the fish is browned and just barely done (the fish should still be translucent in the centre), about 3 minutes longer. Brush with the remaining soy-sauce mixture and serve.

    Simmering away...

That’s it and it was delicious. I’ll be honest and say that the cheap salmon was quite fatty which detracted from the overall dish but this sauce worked a treat. My advice is not to take the sauce off the heat during the whole process, let it keep thickening so your last brush is a really sticky one.

I just served it up with some garden peas whose natural sweetness went beautifully alongside the sweet teriyaki sauce. From start to finish I reckon this took 20 minutes, perfect for a mid week supper and with good fish fillets I’d say you could really impress. I’m going to try and add some more rice dishes to the site soon and top of the list will be the sticky variety I think.

Not really fusion is it?


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