Ingredients salmon teriyaki
- 1,5 dl soy sauce
- 2 tbsp light brown sugar
- honey to taste
- 1 tbsp ginger root
- 2 garlic cloves
- juice of 1/2 lemon
- 2 tbsp cornstarch
- 3 tablespoons of water
- 4 salmon filets (without skin)
- different kind of sesame seeds
- optional: spring onions
Kitchen equipment needed
- Small saucepan
- Small bowl
Preparing the teriyaki salmon — 10 minutes
CUT the garlic cloves very fine. Cut the spring onions and set aside. Finely grate the ginger root.
ADD soy sauce, brown sugar, ginger, garlic, honey and lemon juice to the saucepan. HEAT the mixture until the sugar has dissolved, mixing it using a whisk. ADD cornstarch in a small bowl and whisk the water in until it has become a smooth mixture. ADD the cornstarch to the soy sauce mixture and bring to a boil. Let it boil for a few minutes until it becomes a thick sauce. If you like it very thick, you can add in some more cornstarch. Do not forget to mix it with water first.
Cooking the teriyaki salmon — 15 minutes
BRUSH the salmon fillets with the teriyaki sauce. Turn it over and brush the other side as well. Keep some of the sauce separately, to serve for them who like more sauce.
BAKE the salmon in an oven heated to 200 degrees Celsius or 400 Fahrenheit for about 10 minutes. After you take the salmon out of the oven, sprinkle with sesame seeds and spring onions.
Fun fact: In the Japanese kitchen, teriyaki means that the dish is glazed and grilled or broiled. This dish can be greatly enjoyed with plain white rice or if you’re willing to put a little more time into it: click here to learn about making French pommes duchesse.
Any sauce left? Try coating some chicken with this delicious sauce, perfect combination as well!