Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup sake
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp vegetable oil
- 1 green onion, thinly sliced (optional)
Special equipment needed:
- Baking dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a saucepan, combine the soy sauce, brown sugar, mirin, sake, garlic, and ginger. Bring to a boil over medium-high heat, then reduce the heat and let simmer for 5 minutes.
3. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens, about 2 minutes.
4. Place the salmon fillets in a baking dish and brush with vegetable oil. Pour the teriyaki sauce over the salmon, making sure to coat each fillet evenly.
5. Bake the salmon for 12-15 minutes, or until cooked through.
6. Serve the salmon hot, garnished with sliced green onions, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 13g
Protein: 34g
Sodium: 1600mg
Substitutions for ingredients:
- If you don't have mirin, you can substitute with sweet sherry or white wine.
- If you don't have sake, you can substitute with dry white wine or rice vinegar.
- If you don't have cornstarch, you can substitute with arrowroot or potato starch.
Variations:
- You can add sliced vegetables, such as bell peppers or onions, to the baking dish with the salmon.
- You can use this teriyaki sauce for other proteins, such as chicken or tofu.
Tips and tricks:
- Make sure to brush the salmon with oil before adding the teriyaki sauce to prevent sticking.
- If the teriyaki sauce is too thick, you can add a little water to thin it out.
- For a stronger ginger flavor, add more grated ginger to the teriyaki sauce.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salmon, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of steamed rice with a side of vegetables.
Garnishes:
Garnish with thinly sliced green onions.
Pairings:
This salmon pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the salmon is overcooked, it will be dry and tough. Check the salmon after 10 minutes of baking to make sure it doesn't overcook.
- If the teriyaki sauce is too thin, you can add more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon in the refrigerator and consume within 3 days.
Food history:
Teriyaki is a Japanese cooking technique where meat or fish is marinated in a sweet and savory sauce and then grilled or broiled.
Flavor profiles:
This teriyaki salmon is sweet, savory, and slightly tangy.
Serving suggestions:
Serve the salmon hot with a side of steamed rice and vegetables.
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Region: Japanese