Teriyaki Salmon Recipe 19 November 2017

Michelle Lepherd, a chef from the Taste of Shetland Festival 2017, shows a truly delicious - and very easy - way to cook Shetland salmon

Teriyaki Salmon

Serves 4 people.

600g piece of salmon
1 tbsp vegetable oil
1 cup dark soy sauce
½ cup sugar
1 cup mirin
1 cm piece of ginger, roughly chopped
1 red chilli, sliced in half


Preheat oven to 220 degrees.

Using a heavy bottomed frypan, heat the vegetable oil then sear the salmon, flesh side down until slightly coloured , turn over and place in a hot oven until just cooked.

Meanwhile, in a small saucepan, mix together the soy sauce, sugar, mirin, ginger and chilli. Boil together, stirring occasionally to ensure mixture doesn’t stick until combined.

When salmon is cooked, place pan with salmon on heat, pour over teriyaki sauce. Spoon over the salmon until it is glazed well. Be careful not to reduce the sauce too much as it will become lumpy.

Garnish the salmon with sesame seeds, chilli or spring onions. Serve with lime.

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