Salmon teriyaki

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olive magazine

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Recipe by olive magazine

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1. Heat the grill to high. Mix together the marinade ingredients, put the salmon in a shallow dish and pour the marinade over. Leave for 30 minutes.
2. Heat a little oil in a large frying pan and cook the salmon, skin-side-down, for 4-5 minutes until the skin is crisp and the salmon almost cooked through. Spoon over a little leftover marinade and slide under a hot grill. Cook until the surface is glossy brown.

Mirin

A sweet, pale-gold wine used for cooking.

Per serving

273 kcalories, protein 28.6g, carbohydrate 2.2g, fat 16.2 g, saturated fat 3.2g, fibre 0g, salt 1.07 g

Latest comments and suggestions

• Derek Gunn

  13 March 2008

  Derek Gunn rated and commented on this recipe

  

  Fusion cooking! This goes very well with tagliatelle - make a little extra marinade to stir into tagliatelle.

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• Tiny

  21 August 2008

  Tiny rated and commented on this recipe

  

  I cheated with this one and used a ready made teriyaki marinade to which I added extra ginger and a small chopped chilli. Served with hot buttered baby new potatoes and asparagus. Absolutely delicious.

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• Frances

  04 November 2008

  Frances commented on this recipe

  you can use sherry if you can't get mirin

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• Ali

  26 August 2009

  Ali rated and commented on this recipe

  

  So easy to cook and was delicious. I will be cooking this again!

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Ingredients

• 4 salmon fillets
• oil

FOR THE MARINADE

• 4 tbsp soy sauce
• 2 tbsp marin
• 2 tbsp saké
• 1 tbsp root sugar
• 4cm root ginger , grated and squeezed to give 2 tsp juice

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Ingredients

• 4 salmon fillets
• oil

FOR THE MARINADE

• 4 tbsp soy sauce
• 2 tbsp marin
• 2 tbsp saké
• 1 tbsp root sugar
• 4cm root ginger , grated and squeezed to give 2 tsp juice

Per serving

273 kcalories, protein 28.6g, carbohydrate 2.2g, fat 16.2 g, saturated fat 3.2g, fibre 0g, salt 1.07 g

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