Ingredients:

  • 120 ml (1/2 cup) Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 60 ml (1/4 cup) Mirin (Sweet Japanese rice wine)
  • 60 ml (1/4 cup) Sake (Optional)
  • 4 Tbsp (60 g) Packed Light Brown Sugar
  • 1 large clove Garlic, grated or finely minced
  • 1 tsp Fresh Ginger, grated
  • 1 tsp (5 g) Cornflour (Cornstarch), mixed with 1 Tbsp cold water (slurry)
  • 4 Salmon Fillets, skin on or off (approx. 170 g / 6 oz each)
  • 1 tsp Neutral Oil (e.g., Rapeseed or Grapeseed oil)
  • Pinch of Sea Salt and Black Pepper
  • 1 Tbsp Toasted Sesame Seeds (Optional)
  • 2 Spring Onions (Scallions), finely sliced (Optional)

Instructions:

  1. In a small saucepan, whisk together the soy sauce, mirin, sake (if using), brown sugar, grated garlic, and ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved. Pour the cornflour slurry into the simmering sauce while constantly whisking. Simmer for 30–60 seconds until the sauce noticeably thickens to a syrupy glaze consistency. Remove from heat and set aside.
  2. Pat the salmon fillets completely dry with kitchen roll and season lightly with salt and pepper. Reserve approximately 1/3 of the prepared teriyaki glaze for basting later. Place the salmon fillets in a bowl or dish and pour the remaining 2/3 of the glaze over them. Allow the salmon to marinate at room temperature for 15 minutes.
  3. Preheat your oven to 200°C / 400°F. Line a baking tray with parchment paper and lightly brush the paper with neutral oil. Transfer the salmon fillets (skin-side down) to the tray and discard the leftover marinade. Bake for 8–10 minutes, depending on the thickness.
  4. Remove the tray from the oven. Brush the reserved, unused teriyaki glaze liberally over the surface of the salmon. Switch the oven setting to Broil (Grill) on high. Return the salmon to an upper rack (about 6-8 inches from the heat source) and broil for 2–4 minutes until the glaze bubbles, darkens, and becomes sticky and caramelized. Check doneness (internal temperature should reach 60°C / 140°F).
  5. Remove the salmon from the oven and allow it to rest on the tray for 5 minutes. Sprinkle with toasted sesame seeds and sliced spring onions before serving immediately.