Teriyaki Salmon
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The classic teriyaki sauce is a marinade for salmon and can be used with many meats. You can buy the sauce ready-made in the shops, but it’s so easy to make yourself, rather than leaving an opened sauce bottle hanging in the cupboard.
Ingredients for four
700g salmon fillet with skin and toasted sesame seeds (butter omitted)
Teriyaki sauce
0.5 dl soy sauce (Japanese preferred) 1 tbsp vinegar 3 tbsp water or white wine 2 tbsp sugar
Prepare the salmon fillet. Remove the fat and trim off the tail.
Open a baking dish that will fit the fish as snugly as possible. Put the fish in the pan until it is just right. Place the salmon in the baking dish, skin side down. Cut the salmon up to the skin into one-inch portions.
Bake the teriyaki salmon in a 215°C oven for 15 minutes. The salmon should be juicy inside. If the salmon gnashes in the teeth, it is overcooked.
While the salmon is in the oven, bring the teriyaki sauce ingredients to a boil until they turn to syrup.
Remove the finished salmon to a serving dish. Pour the teriyaki sauce over the salmon so that the sauce drips over the cuts.
The salmon, cut to the skin, is now easy to lift with a spoon into serving pieces. Garnish with toasted sesame seeds.
