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Teriyaki salmon fillets

A recipe from the Good Food collection.


Teriyaki salmon fillets
Teriyaki salmon fillets
4 tablespoons soy sauce
4 tablespoons sake
4 tablespoons mirin
1 teaspoon sesame oil
2 tablespoons caster (superfine) sugar
2 teaspoon finely grated ginger
1 small garlic clove, crushed
4 x 200 g (7 oz) salmon fillets
oil spray
2 spring onions (scallions), chopped 


1. Mix the soy sauce, sake, mirin, sesame oil, sugar, ginger and garlic together in a jug. Put the fish in a shallow, non-metallic dish and pour the marinade over the top. Turn the fish in the marinade so it is well coated. Cover and marinate in the fridge for at least 3 hours.

2. Heat a large, heavy-based frying pan and spray with the oil. Lift the fish out of the marinade and drain. Cook the fish for 1–2 minutes, or until browned on each side, then cook at a lower heat for 3 minutes, or until the fish is just cooked through.

3. Add the marinade and bring to a simmer, then remove the fish and simmer the sauce for 5 minutes, or until thick and sticky. Return the fish to the sauce to coat. Place the fish on a serving plate and pour over the sauce. Garnish with the spring onions and serve with rice.

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