Salmon in teriyaki sauce: the recipe for a simple and delicious Japanese second course

Step 1

Rinse the salmon briefly under fresh running water and remove any remaining bones with tweezers. Then cut into slices with a very sharp knife without removing the skin1.

step 2

Prepare the teriyaki sauce: Heat the soy sauce in a saucepan without bringing it to a boil2.

step 3

Put it in a bowl and add the brown sugar3, then mix well so that it dissolves completely.

Step 4

Add the peeled and sliced ​​garlic4.

Step 5

Also add a few peppercorns and the sliced ​​ginger5.

Step 6

Finally, add the mirin (6) to the bowl and mix all ingredients.

Step 7

Place the salmon in a bowl, making sure it doesn’t overlap, and cover it with the teriyaki sauce7. Cover it with cling film and leave it to marinate in a cool place for a few hours, remembering to turn it from time to time.

Step 8

Once it is ready and well drained, place it skin side down on a hot plate8and cook for 7-8 minutes.

Step 9

Filter the marinade through a fine-mesh sieve9.

Step 10

Deglaze the salmon with the sauce10and cook for another 4-5 minutes.

Step 11

In the meantime, roast the sesame seeds in a non-stick pan for 2-3 minutes11.

Step 12

Divide the salmon between plates and garnish with the toasted sesame seeds12.

Step 13

The salmon in teriyaki sauce is ready to enjoy13.

Advice
To make teriyaki sauce, you will need mirin , an alcoholic drink with a sweet sake flavor and an amber color, obtained by fermenting steamed glutinous rice, alcohol and koji , a fermenting mold. You can buy it in a well-stocked supermarket or in specialty stores; if you can’t find it, you can replace it with rice vinegar with a teaspoon of sugar , or with a small portion of dry sherry .

It is currently recommended to consume salmon in teriyaki sauce. Teriyaki sauce, on the other hand, can be kept in the refrigerator, in a tightly closed glass container, for a maximum of 2 days.