Writing this blog post still make me drool because when I made this at home it was perfectly cooked one of the best simple meals I ever made, sweet and savoury sauce on a lightly browned and crispy salmon skin while retaining its moisture. The layers of salmon fat is not melted but cooked to the proper temperature giving it a nice flavour and texture on every bite.
I hope you can recreate this at the comfort of your own kitchen and experience the taste and flavour like we did.
- 3 pcs salmon fillets
- toasted sesame seeds
- 1 cup water
- ⅓ cup soy sauce
- 3 tbsp Mirin
- 1 tbsp cornstarch, dissolved in ¼ cup water
- 1 tbsp sesame oil
- 4 tbsp brown sugar (adjust sweetness according to your liking)
- ½ tsp freshly ground black pepper
- 2 thin slices of ginger
- 2 cloves garlic, minced
- ½ small onion (don’t chop)
- In a sauce pan mix all ingredients together except for the cornstarch and bring to a boil.
- Once boiling, add cornstarch mixture, simmer until the consistency is thick.
- Remove ginger and onion from the sauce, and then set aside.
- Lightly season salmon with salt.
- In a large skillet add oil then once hot pan-sear salmon until all sides are browned, it will take roughly 1-2 minutes on each side.
- Place in a 200C preheated oven and cook for 15 minutes.
- Remove from oven, pour teriyaki sauce on cooked salmon then serve with freshly steamed jasmine rice.
Note: If you don’t have time to make your own sauce at home you can buy ready-made ones in Amazon, here are some links:
- Soy Vay Veri Veri Teriyaki Sauce 63z.
- Kikkoman Teriyaki Marinade & Sauce, 40 Oz (1.25 Qt)
- Soy Vay, Award Winning – Veri Veri Teriyaki Sauce, 21 Ounce Bottle