Salmon Teriyaki
I first cooked salmon teriyaki many years ago, when I adapted the teriyaki marinade recipe from Delia Smith’s Winter Collection cookbook which was meant for beef teriyaki. I liked the fact that the sauce wasn’t too sweet, which is often a problem when you eat it in restaurants. Smith adds some grated ginger to her marinade which is lovely for beef, but too overpowering for salmon in my opinion.
Subsequently, I acquired Japanese cookbooks by authors like Harumi, and noticed that the marinade was a lot simpler and didn’t have anything other than the standard trinity of soy, sake, mirin with some sugar. I have experimented with various recipes, including some that add garlic and grated onion, which I found too potent and fiddly to work with. I do however like the addition of a dash of garlic and onion powders.
In terms of cooking method, some recipes suggest using the teriyaki sauce more as a final glaze, whilst others suggest marinating the fish for 15-20 minutes and then cooking it. The problem with the former is that flavour of the sauce doesn’t permeate through the fish, whilst with the latter, it’s impossible to obtain a crispy skin after the skin has been soaked in the marinade.
The solution? Make the marinade in a shallow dish, and place the salmon flesh side down so that the skin is above the liquid line. It’s win-win.
Servings |
Prep Time |
4 |
10min |
Cook Time |
Passive Time |
7min |
20min |
Servings |
Prep Time |
4 |
10min |
|
Cook Time |
Passive Time |
7min |
20min |
|