Teriyaki sauce is great to mask fishiness of the seafood when the produce are probably not consumed within the same day as when it was purchased. I recently bought some salmon when they were on sale but only manage to make use of them 3 days after. I had to freeze it and in my knowledge, or I was told, salmon after freezing won’t be good if you try to broil them with lemon juice. Apparently the ice particles during the freezing process will affect it’s delicate texture. I have tried to broil frozen salmon and it just doesn’t taste as good as fresh salmon. Anyway, moving on… it was midweek and I was doing my weekly fridge clearing and had to cook these fillets; so I thought of Japanese Teriyaki style Salmon immediately.
- 2 Pieces of skinless Salmon fillet
- 2 tablespoon of Mirin
- 2 tablespoon of Light Soya Sauce
- 2 tablespoon of Sugar
- Dash of pepper
- Chopped Spring Onions and Toasted Sesame Seeds (optional) to garnish
- Let the salmon fillet thaw at room temperature for approximately 30 minutes (or longer) until it feels soft to touch.
- Combine the sauces and pepper in a small saucepan and bring it to boil.
- Preheat the oven with baking tray (line with foil) at 180C degrees.
- Let the sauce boil for 3 minutes till it thickens and caramelized. Pour it into a bowl.
- With a brush, brush the sauce onto the salmon and pop it in the oven.
- Let the fish cook for 15 minutes, then take it out, and turn it over.
- Coat with the sauce again and return into the oven for another 10 to 15 minutes. You can take it out to check between this period just to make sure you don’t overcook them.
- Place the salmon fillets onto a plate together with its sauce.
- Sprinkle with some toasted sesame seeds and chopped spring onions and serve hot.