Salmon Teriyaki

Salmon Teriyaki is one of the most popular dishes to be served in Japanese Restaurants, and is best eaten in the autumn when the Salmon is at its most tasty. Of course, Teriyaki is a common dish in Japan and the sauce can be used to make Beef Teriyaki, Chicken Teriyaki and Pork Teriyaki. Making the Teriyaki sauce is very easy, and it can be kept in the fridge for a month.

Ingredients - Serves 4 people

• Salmon - 4 fillets
• Water or Sake - 4 tablespoons
• Sugar - 3 and half tablespoons
• Soy sauce - 4 tablespoons

Step 1 - Make Teriyaki sauce
In preparation, make the Teriyaki sauce by mixing the water or sake, with the sugar and soy sauce, then soak the salmon in it for 30 minutes.

Step 2 - Grill salmon
Place the salmon fillets on an oven sheet and into the oven at 220C for 5 to 10 minutes. During this time, slowly heat the Teriyaki sauce in a saucepan until it becomes more of a syrup consistency.

Tip: It is important not to boil the sauce and burn it, as this will lose the flavour and the taste will become bitter.

Step 3 - Add sauce and serve
Finally, slowly pour the Teriyaki sauce onto the grilled salmon. Salmon Teriyaki is traditionally served with rice and miso soup (please see our Tofu Miso Soup recipe).