Teriyaki salmon made simple! Baking salmon in the oven instead of pan-searing it makes life a lot easier. You don’t have to stand by the oven making sure the salmon is not burnt on the outside and under-cooked inside.
After the salmon is baked, all you have to do is to transfer the salmon to a small pan and briefly cook it in the teriyaki sauce. No need to marinade the salmon in advance, the teriyaki salmon cooked with this recipe will be super flavorful anyways!
Ingredients (serves 2):
- 2 pieces salmon fillet (approx 110g ea)
- 1 tbs soy sauce
- 1/2 tbs mirin
- 1/2 tbs sugar
- 1 tbs cooking wine
- 40-50 ml water
- chopped scallions, white sesame seeds to taste
- I used skin less salmon fillets, you can use any part of salmon you like.
- Mirin is a common Japanese sweet rice wine used for cooking
- Rinse and pat dry the fillets, sprinkle little salt and pepper, bake at 180 ℃ for 20-30 min*.
- Combine and mix all the ingredients for the teriyaki sauce in a bowl.
- Heat a non stick pan over medium heat, place salmon fillets and add teriyaki sauce.
- Flip the salmon occasionally, make sure the sauce covers the fillets evenly.
- Turns off the oven when the sauce is reduced and becomes sticky and shiny.
*: adjust time according to the thickness of your salmon fillets
Transfer salmon fillets to a plate, sprinkle chopped scallions and white sesame seeds on top to garnish.
Serve with veggies and rice you like.
The salmon cooked with this recipe is so tender and flavorful.