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Teriyaki Glazed Salmon

Teriyaki Glazed Salmon
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  • Cusine



1/4 cup Soy Sauce

1/4 cup cooking Sake

2 tablespoons Mirin

3 tablespoons brown sugar

1 tablespoon Japanese rice wine vinegar

1/2 teaspoon garlic powder

4 x 170g | 6oz skinless atlantic salmon fillets

1 tablespoon sesame

1 shallot/green onion stem

2 cups broccoli florets

1 large zucchini/courgette ribbons


Combine Soy Sauce, Sake, Mirin, brown sugar, vinegar and garlic powder together in a bowl. Mix until sugar has dissolved. Pour half of the marinade into a small saucepan and set aside. Rinse and pat dry salmon with a a paper towel. Place the salmon fillets into the bowl with the teriyaki glaze and allow to coat for 2 minutes each side. Heat oil in a nonstick pan/skillet over medium-high heat. Fry two salmon fillets at a time, and any remaining glaze from the bowl. Fry for 3-4 minutes each side until cooked to your liking. Bring the glaze in the saucepan to the boil over high heat. Lower heat and gently simmer while string occasionally, until glaze reduces and thickens. . Serve salmon over steamed vegetables and pour teriyaki glaze over the top.