This is another super easy, super tasty way to have your salmon. Fun fact: the word “teriyaki” is genuinely Japanese, dating back to the 17th-century Edo period (“teri” for shine, “yaki” for grill), but the sweet, thick sauce most of us associate with teriyaki today was actually invented in Hawaii in the 1960s, when Japanese immigrants mixed soy sauce with pineapple juice and brown sugar.
Cooking it in the oven keeps all the oil in the salmon locked in, so it stays very moist, that gentle, even heat avoids the rapid moisture loss you tend to get from high, direct heat in a pan. Also, note that the sauce will keep well in the fridge for 5 days.
(Experiment 114) Teriyaki salmon
Ingredients
- salmon filets
- 3 tbsp cornstarch
- 1/4 cup water
- 1 garlic clove minced
- 1 minced ginger about the size of a dice
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 3 tbsp mirin
- 1 tbsp honey
Instructions
- First, you need to make the sauce, whisk together the cornstarch with the water. Then add all the remaining ingredients and give it another whisk.
- Using a pot, bring the sauce to a boil and let simmer for 3-4 minutes. Reserve and let cool.
- Pre-heat oven to 400F. Cut your salmon filet. Cover a pan with parchment paper or foil and lay your filet on it. Using a spoon pour some of the sauce on the salmon. You don’t want to make a sauce bath here but make sure the top and each side are covered.
- Put some foil on top of the pan ( this will prevent too much browning). Cook for 15 minutes. Remove foil and cook for another 5 minutes.
- Optionally you can lightly brush some more sauce on top of the salmon just before serving.
