This is an easy Japanese recipe and requires a succinct list of key ingredients. To transform this simple dish into a varied and nourishing meal, serve the salmon with steamed rice, teriyaki sauce, steamed seasonal vegetables and pickles for a satisfying, salmon teriyaki donburi bowl.
Teriyaki Salmon Recipe
2cm fresh ginger root, finely sliced
2 garlic cloves, peeled and finely sliced
3 Tbsp soy sauce
2 Tbsp maple syrup
1 Tbsp mirin (rice wine)
4 salmon fillets (about 500g in total)
Salt and pepper to taste
1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of vegetable oil.
2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them.
3. Cover and set aside in the fridge to marinate for up to 2 hours, but for at least 20 minutes.
4. Place a large frying pan over medium heat and add a dash of oil.
5. When hot, add the salmon, skin side down, reserving the marinade.
6. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides.
7. Turn them over and cook on the other side for 3–4 minutes, basting with the sauce so that the salmon is well coated.
8. Add a splash of water if the sauce is too thick.
9. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan.