Recipe

Sesame Teriyaki-Style Baked Salmon

Name: Sesame Teriyaki-Style Baked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 salmon fillets; 3 tablespoons soy sauce; 2 tablespoons mirin or rice wine; 1 tablespoon brown sugar; 1 teaspoon fresh ginger, grated; 1 teaspoon cornflour mixed with 1 tablespoon water; 1 tablespoon toasted sesame seeds; 2 stalks sliced spring onion

A homemade sweet-savoury glaze reduced briefly on the stove, brushed over baked fillets.

Servings: 4
Prep: 10 min
Cook: 15 min

Prep: 10 min
Cook: 15 min
Total: 25 min

Ingredients

4 salmon fillets
3 tablespoons soy sauce
2 tablespoons mirin or rice wine
1 tablespoon brown sugar
1 teaspoon fresh ginger, grated
1 teaspoon cornflour mixed with 1 tablespoon water
1 tablespoon toasted sesame seeds
2 stalks sliced spring onion

Method

Simmer the soy, mirin, sugar and ginger for 2 minutes. Stir in the cornflour mixture and cook until glossy. Cool slightly.
Heat the oven to 200 C (400 F) and line a tray with parchment.
Dry the fillets and place them on the tray.
Brush with half the glaze and bake 8 minutes.
Brush with the remaining glaze and bake 4 to 6 minutes more until opaque and flaking.
Scatter with sesame seeds and spring onion.

Tips

Make the glaze in advance and refrigerate it. Use a fresh portion of glaze for brushing, not what touched raw fish. Check the thickest part: the flesh should be opaque and flake easily with a fork, and you should follow your food-safety agency guidance on safe internal temperature.

Storage

Cool promptly, then refrigerate in a sealed container and eat within the period recommended by your local food-safety agency. Reheat gently until steaming hot, or serve cold in salads and sandwiches.

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