Teriyaki Salmon

This is another of my children’s favourite. Served with fresh jasmine rice, the sticky Teriyaki sauce will get them asking for more. It’s a real healthy treat and meal for them. The crucial part is getting the Teriyaki sauce right and marinating the salmon (or any meat your prefer) before cooking.

Ingredients (serves 4)

  • 4 fillet of salmon (organic preferably)
  • 100ml Japanese soy sauce (if you can’t find it use light soy sauce)
  • 50ml sweet soy sauce
  • 50ml dark soy sauce
  • 4 tbsp mirin
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 3 cloves of garlic (finely chopped)
  • A piece of ginger approximately 1 x 3 cm (finely grated/chopped)
  • 3 tsp cornstarch mixed in 100ml water
  • 1 tsp sesame oil
  • 2 sheets of Japanese seaweed (Nori)
  • Spring onion (sliced Julienne for garnish)
  • 30g Sesame seeds (toasted for garnish)


First, prepare the Teriyaki sauce. Chop the garlic and ginger finely. I prefer to grate the ginger. Fry them gently in a small sauce sauce pan to release the aroma. Next, add in all the soy sauces, mirin, cornstarch mix, honey and brown sugar. Mix it all in and bring to a boil, then gently simmer for 5 minutes.

Voila, your Teriyaki Sauce is ready! You can keep this sauce refrigerated for about 3 days. As it is relatively simple to make, I usually make a fresh batch every time. You can modify the recipe, if you like it less sweet or less sticky (use less cornstarch).

Next, prepare your salmon fillet. Marinade your salmon fillet (or any meat you prefer) in the Teriyaki sauce for at least 6 hours, if not overnight.

Pre-heat your oven to 170C. Transfer the marinated salmon on to an oven tray. Drizzle over with honey and cook for 12-15 minutes depending on the thickness of the salmon fillet. If you have skin on, to make a crispy skin, turn on the grill and grill for about 3 minutes to crisp the skin.

Toast the sesame seeds. Serve with steamed rice, drizzle in more Teriyaki Sauce and garnish with spring onions and nori seaweed sheets. I like to cut my Nori sheets into strips and decorate it like a dome to give the dish some height. I like my food to look and taste good. Itadakimasu!

Sticky Teriyaki Salmon served with steamed rice
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16th June 2020
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