Japanese Teriyaki Salmon

Preparation time
20 mins
Cooking time
20 mins
2 people
Meal course
Main Course
Posted by
Posted on
1 Tbs
Cane Sugar
1 Tbs
Fish Sauce
100 ml
Teriyaki Sauce
0 pinch
Black Pepper
2 Tbs
Olive Oil
500 g
Salmon Filet
1 Tbs
2 tsp
1 Tbs Cane Sugar1 Tbs Fish Sauce100 ml Teriyaki Sauce0 pinch Black Pepper2 Tbs Olive Oil500 g Salmon Filet1 Tbs Sake2 tsp Honey1 Lime
Japanese Teriyaki Salmon

If you are looking for a traditional salmon recipe with a modern twist – here it is! And I promise – it’s gonna be heaven in your mouth!

Mango, lemon grass and teriyaki sauce are for me the undeniable ‘must’ flavors of Asia. And no other fish can compete with salmon. So here it is, salmon with mango salad, a pinch of mint, pistachios and basmati rice topped with black sesame seeds.

This recipe is trivial to make, but there are few tricks to follow.

  1. For the marinade: make sure that you cook it long enough so that its volume is reduced twice and the sauce is dense.
  2. For the salmon: do not overbake it. Salmon is the best right after it starts changing the colour. If you keep it in the oven for too long, the fish will come out dry and stiff.
  3. For the side: Teriyaki salmon pairs with a sweet side dish. I find this mango salad the ultimate pairing mastery!


  1. Rinse and dry 2 salmon fillets of around 250g each and put them in a medium bowl. Sprinkle salmon with a pinch of salt and freshly ground black pepper. Pour olive oil on top.
  2. Heat the oven to 200°C / 380°F. Place salmon in a casserole and bake it for 20-25min, depending on how tall your salmon pieces are. NOTE: Salmon does not need to be very well-done. It's enough when its color stars to change.
  3. While the salmon is baking, combine all ingredients of the marinade in a small saucepan: ready teriyaki sauce, fish sauce, cane sugar, sake, honey and juice squeezed out of one lime and bring to a boil. Continue cooking the sauce for 2-3min until it becomes denser.
  4. Allow salmon to rest for 2 minutes. Pour the marinade on top. Enjoy!

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