Salmon teriyaki

Prep: 10 mins
Cook: 10 mins
Salmon teriyaki

4 salmon fillets, skin on

1 tbsp sunflower or corn oil

8 shiso leaves (optional)

For the teriyaki sauce

275ml soy sauce (gluten free)

140ml sake

140ml mirin

120g sugar

In a bowl, combine all the ingredients for the teriyaki sauce. Mix until the sugar dissolves.

Pour half of the sauce into a zipper storage bag. Add the salmon and marinate between 2 and 6 hours.

Tip the other half of the sauce into a saucepan and set over low heat. Let it thicken for about 30 minutes.

Heat the oven to 240°C.

Place the salmon in an ovenproof dish, skin upward. Cut 4 squares of tin foil to fit the salmon skin. Do not cover the rest of the salmon.

Put in the oven for 5 to 6 minutes. Discard the foil squares and brush the ski with the oil. Bake for another 5 or 6 minutes, until the skin is crunchy and a bit burned.

Chop the shiso leaves thinly. Pour the teriyaki sauce onto 4 serving dishes then add the salmon fillets. Scatter the chopped shiso on top and serve.


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients

Recipe Type
Easy, Entertaining, Healthy, Quick Meals

Special Info
Gluten free, Egg free, Dairy free

Level of Difficulty

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