Salmon teriyaki

Preparation – 10 minutes

Chop the garlic cloves as finely as possible. Cut the spring onions into thin rings and set aside. Grate about a centimetre of fresh ginger. If you use a dark soy sauce, it is better to halve the amount, otherwise the finished dish will be too salty.

Add the soy sauce, brown sugar, ginger, garlic, honey, and lemon juice to a small saucepan. Heat the mixture until the sugar is completely dissolved, mixing with a whisk.

Add the cornflour to a small bowl and mix in water until smooth. Add the cornflour paste to the soy mixture and bring to a boil.

Let the sauce simmer for a few minutes, or until it starts to thicken. You can add some extra cornflour if you want a very thick sauce, but make sure you mix it with water first. 

Finishing the teriyaki salmon – 15 minutes

Cover the salmon fillets with the teriyaki sauce. Turn the salmon fillets over and cover the other side with the teriyaki sauce. Save some sauce so you can serve it with the cooked salmon.

Bake the teriyaki salmon fillets in the oven at 200 degrees Celsius for 10 minutes. Sprinkle the salmon fillets with black and white sesame seeds after baking. Garnish with spring onion. Enjoy your meal!