Description

Finished with a delicate teriyaki glaze, this baked salmon emphasizes restraint and precision. Japanese inspired umami notes frame the fish’s natural richness, oBering a composed alternative to heavier seafood preparations. Salmon is naturally rich in high quality protein and omega 3 fatty acids that support heart and brain health, while also providing vitamin D and B vitamins essential for energy and overall function. The teriyaki glaze adds balance and brightness, enhancing flavor without overwhelming the integrity of the fish. It is a composition designed to satisfy both eye and appetite.

Ingredients

• 2 ½ tablespoon dark brown sugar
• 1 tablespoon runny honey
• 2 tablespoon soy sauce
• 2 teaspoon mirin rice wine
• 2 garlic cloves, crushed
• 1 teaspoon ground ginger
• 1 teaspoon flour
• 2 boneless salmon fillets, approx. 100 – 150 grams each
• rice (optional)
• green vegetables of choice (broccoli, bok choy, green beans) (optional)
• spring onions, finely sliced (optional)
• sesame seeds, toasted in a dry pan (optional)

Directions

1. 1
   In a small saucepan set over medium heat, combine the water, brown sugar, honey, soy sauce, rice wine, garlic, and ginger. Stir to dissolve the sugar and bring to a gentle simmer
2. 2
   In a small bowl, whisk the cornflour with 2 tablespoons cold water until smooth. Stir the slurry into the simmering sauce and whisk continuously for about 1 minute, until thickened and glossy. Allow the sauce to bubble gently for another minute. If it becomes too thick, loosen with a splash of water. Remove from the heat and cool to room temperature.
3. 3
   Place the salmon fillets in a shallow dish and pour over the cooled teriyaki sauce. Turn to coat evenly, then arrange the fillets skin-side up. Cover and refrigerate for at least 20 minutes, or up to several hours for deeper flavour.
4. 4
   Preheat the oven to 200°C / 180°C fan / Gas 6. Line a baking tray or ovenproof dish with parchment paper or a silicone liner.
5. 5
   Lift the fillets from the marinade and place them on the prepared tray, skin-side down. Reserve the marinade. Bake for 12–16 minutes, or until the salmon is just cooked through and flakes easily.
6. 6
   While the salmon bakes, return the reserved marinade to the saucepan and bring to a boil over high heat. Reduce to a gentle simmer and cook for 3–4 minutes, until slightly thickened and glossy.
7. 7
   Plate the salmon alongside steamed rice and green vegetables. Spoon the warm teriyaki sauce over the fillets, finish with sliced spring onions and toasted sesame seeds, and serve any remaining sauce on the side.