Kenco Cappuccino 10/19

Teriyaki Salmon

Umi in Edinburgh
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  • 160g salmon
  • 200ml Japanese soy sauce
  • 400ml mirin
  • 200ml sake
  • 200g sugar
  • 10g fresh ginger
  • 10g lemon grass
  • 25g garlic
  • Dill
  • White sesame seeds, roasted


  1. Add the sake to the saucepan, on high heat. When the sake is boiling, flame it with a lighter to caramelise it
  2. Add all the remaining ingredients to the pan, remain on high heat
  3. When boiling remain medium heat to caramelise all the ingredient, till the sauce is thicker
  4. Remove the vegetables from the pan and store in a cool place
  5. Pan Fry the salmon, about 1 minute on each side, pour the teriyaki sauce in the pan cook for a further 1 mins to reduce the sauce
  6. Decorate with sesame seed and dill
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