As a household, we love to eat salmon. My favourite will definitely have to be salmon sashimi, but sashimi has got to be a treat for that once-in-a-while occasion only. Pan-fried or roasted salmon isn’t cheap either, though the price is slightly more economical given it doesn’t have to be fresh fresh. We can have just salmon alongside our rice or noodles and happily come to an end of our meal.
I’ve actually tried to bake salmon with teriyaki sauce before, but that’s with ready-made sauce bought off the supermarket shelves. They are nice and an easy solution to everyday cooking, to marinate your chicken, pork, fish etc. But I’ve always resisted buying teriyaki sauce in bottles because when you don’t use them often enough, they expire within a year or two. So it becomes very wasteful in that way.
Here’s an easy way to prepare teriyaki sauce using the basic ingredients. Teriyaki salmon is easily one of my favourites!
Ingredients:
- Salmon: 6 fillets, boneless, skin separated and rubbed with a pinch of salt
- Rice wine: 6 tbsp
- Light soy sauce: 6 tbsp
- Mirin (sweet sake): 5 tbsp
- Sugar: 1 tbsp
- Butter: 1 tbsp
- Spring onion: 1 stalk, finely chopped
Method:
- Bake salmon skin at 180 degrees Celsius for 15min till crispy. Set aside.
- Boil rice wine, light soy sauce, mirin & sugar in saucepan till sugar dissolves. Remove and set aside.
- Heat butter in pan. Fry salmon for 1min on each side.
- Return sauce to pan. Let thicken.
- Scoop onto serving plate. Garnish with salmon skin & spring onion to serve.
Serving:
3 persons as side dish
