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Teriyaki Salmon

Teriyaki Salmon

The classic Teriyaki sauce can be used as a marinade not only for salmon but also for many types of meat. You can buy it ready-made in the shops, but it’s also very easy to make yourself, so you don’t have to leave an opened bottle of sauce hanging in the fridge.

Teriyaki Salmon

Teriyaki Salmon

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Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 301kcal
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  • 700 g salmon fillet
  • 1 tablespoon toasted sesame seeds

Teriyaki sauce

  • 0,5 dl soy Japanese preferably
  • 1 tbsp vinegar
  • 3 tbsp white wine
  • 2 tbsp sugar


  • Preheat the oven.
  • Prepare the salmon fillet. Remove the fat and trim off a piece of the tail.
  • Take a baking dish that will fit the fish as snugly as possible. Drizzle with oil. Place the salmon in the baking dish skin side down. Cut the salmon into one inch portions all the way to skin.
  • Bake the Teriyaki Salmon in a 215°C oven for 15 minutes. The salmon should remain juicy inside. If the salmon feels granulating in the teeth it is overcooked.
  • While the salmon is in the oven, boil the teriyaki sauce ingredients until they turn to syrup.
  • Put the cooked salmon to a serving dish. Pour the teriyaki sauce over the salmon so that the sauce also drips into the cuts of the fish.
  • Garnish the Teriyaki Salmon with toasted sesame seeds.
  • As the fish is cut in the beginning, it is now easy to pick up the fork size pieces of salmon.

Nutrition (values are an approximate guide)

Calories: 301kcal | Carbohydrates: 7g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 776mg | Potassium: 902mg | Fiber: 1g | Sugar: 6g | Vitamin A: 70IU | Calcium: 44mg | Iron: 2mg
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Last Updated on June 11, 2022 by Flavorado

This post is also available in: Suomi

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