Teriyaki salmon recipes

[FusionChefGeoff]

Just used a nice Aldi shake teriyaki on salmon but my god the ingredients list was terrifying so I'd like to make my own bit the internet is very confusing!! One recipe in particular called for Teriyaki sauce which was too meta for me!

Is it worth buying sake and mirin and going for 100% authentic or can I do a more English store cupboard version??

This is mine. I can't remember where I got it from. (Maybe Gordon Ramsay)

Definitely worth buying Mirin, it lasts for ages.

I marinade in soy sauce, honey, and dry sherry (3, 1, 2 tbsp per 2 salmon fillets) with a garlic clove, either 1 hour on the side or overnight in the fridge.

Remove and fry salmon, fish out garlic clove and reduce marinade to make a thick sauce (this one is trial and error, it's a fine art between reduced and disappeared into a sticky pan coating).

Not sure how authentic it tastes but it's nice.

@Definitelylivedin are there any other recipes you use mirin in? I've never even heard of it!

This recipe is a family favourite: https://www.recipetineats.com/teriyaki-salmon-noodles/

I use bbc good food recipe https://www.bbcgoodfood.com/recipes/teriyaki-salmon-sesame-pak-choi

It's easy and if there's have sherry in, ordinary red wine will do and it still turns out ok. I double quantities of sauce ingredients though so it's extra juicy

*Sorry if there's no sherry in

Real teriyaki sauce tastes quite different from shop bought and I much prefer it. The sake/mirin tang is what makes it most delicious.
Mirin is like a fortified rice wine, like port is to wine.
You can glug a bit of mirin in stews soups, ragus.
My favourite use of mirin is a splosh in the bottom of a pan with some butter and white pepper, then arrange leeks cut into thick discs, tightly packed on top and gently slow cook on hob with lid on.

I mostly use it for oyakodon. I saved this recipe years ago & the page isn’t online any longer.

4 tbsp mirin
3 tbsp soy sauce
1 tbsp caster sugar
250ml/8fl oz dashi stock or light chicken stock
1 onion, sliced
600g/1¼lb boned chicken thighs, skinned and cut into chunks
4 eggs, lightly beaten

To serve
Steamed Japanese rice
3 spring onions, sliced

Place the mirin, soy, sugar and dashi or chicken stock in a large frying pan and bring to the boil.
Spread the onion over the base of the pan, top with the chicken pieces and bring to the boil then simmer for 10 minutes until the chicken is cooked through.
Slowly pour the eggs evenly over the chicken and cover with a lid. Cook for 30 seconds then remove from the heat and leave covered for another minute.
Serve in bowls over Japanese steamed rice, topped with spring onions.

Nigella does a lovely easy 'Mirin salmon' (not sure how/when it becomes teriyaki but you could tweak to suit):-

https://www.nigella.com/recipes/mirin-glazed-salmon

This is the proportion I always use:

2 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tsp sugar (you can go up to 1tbsp but we don't like things too sweet in our household)

I use the authentic ingredients when I can as it's the absolute best, but this is a great store cupboard one! https://www.bbcgoodfood.com/recipes/teriyaki-sauce

Oooh I'm about to enter my Chinese cuisine era I think!!!

Oh shit I mean Japanese

I'll get my coat

@Definitelylivedin just wanted to say a huge thank you that's such a simple store cupboard recipe (used ginger and garlic purée) and it was gorgeous and a huge hit. Just wish salmon wasn't so expensive

@FusionChefGeoff my pleasure. I agree salmon is very expensive at the moment. It is also delicious with trout which we can sometimes get cheaper.

@FusionChefGeoff You can do terriyaki chicken too

I use soy, ginger, garlic, sesame oil chilli and honey or sugar - not authentic but I have all these all the time