- Preparation time
- 20 mins
- Cooking time
- 20 mins
- Difficulty
- Moderate
- Serves
- 2 people
- Meal course
- Main Course
- Posted by
- Posted on
- November 2, 2019
- 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
- Sake
- 2 tsp
- Honey
- 1
- Lime
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.
- For the marinade: make sure that you cook it long enough so that its volume is reduced twice and the sauce is dense.
- 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.
- For the side: Teriyaki salmon pairs with a sweet side dish. I find this mango salad the ultimate pairing mastery!
- 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.
- 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.
- 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.
- Allow salmon to rest for 2 minutes. Pour the marinade on top. Enjoy!
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