Teriyaki sauce has always been an all time favourite of mine, the sweet and savoury flavours work so well together and work so well with many ingredients like chicken, vegetables, pork meatballs, tofu or in this case salmon.
I used to buy the teriyaki sauce from the store, but somehow it never tasted like in Japanese restaurants. Who knew it was so easy to make your own teriyaki sauce! With just 4 simple ingredients you can make a whole batch and have it at hand whenever you’re in the mood. Recipe by @justonecookbook.
Teriykai Glazed Salmon with Grilled Bimi
- 2 salmon filets , skin on
- 1 cup rice
- Spring onions to garnish
- Sesame seeds to garnish
- Teriyaki Sauce (will make ± 2 cups, you will need half for the below recipe)
- 1/2 cup mirin
- 1/2 cup light soy sauce
- 1/4 cup light brown sugar
- 1/2 cup sake (can be substituted with dry sherry or Chinese rice wine)
- 1 tbsp cornstarch (optional - see notes)
Teriyaki sauce (great to make ahead of time, but can also just make on the spot)
To a small sauce pan add the mirin, soya sauce, sugar and sake and bring to a boil.
Simmer for 10 - 15 minutes and continue to cook for 10-15 minutes until slightly thickened.
Salmon & Rice
Preheat the oven to 210°C.
Prepare a high rimmed baking tray by greasing it with oil, this will help the salmon not to stick.
Add the pieces of the salmon to a bowl + 1 cup teriyaki sauce. Let marinade for at least 10 minutes, 30 minutes is best.
In the meantime start cooking the rice according to the instructions (I boil my rice for 8 minutes in salted water, drain, and let steam in the pan until I'm ready to serve, at least 8 minutes).
Remove the salmon from the bowl (keep the marinade) and place skin down on the baking tray.
Bake in the oven for ± 12 minutes until slightly starting to brown at the edges.
While salmon is in the oven add the teriyaki sauce back to the sauce pan and slowly heat it so it's nice and hot to glaze the salmon with later on.
In the meantime cook your veggies, in this case the bimi. Heat the grill pan, wok or skillet and cook the bimi, ± 4 minutes on each side until nice and charred and still firm.
Remove the salmon from the oven and with a spatula move the filets to the plates.
Add the rice and veggies.
Glaze the salmon and veggies with the sauce and sprinkle with sesame seeds and spring onions.
- If you’re in a rush you can also simmer it until the sugar is dissolved, take from the heat and add a slurry of cornstarch and water to thicken it. To make the slurry: mix 1 tbsp of cornstarch + 2 tbsp of water. Then pour and mix it in the sauce, a teaspoon at a time, until you’ve reached the desired consistency. You might not need all of it.
- The salmon I marinated in half of the sauce for 15 minutes, then baked in the oven at 210°C for 12 minutes. The bimi I just grilled on high heat until charred and sprinkled with sea salt. Love that smokey flavour.