Salmon teriyaki

Salmon teriyaki

  • serves 4
  • A little effort

A classic salmon teriyaki recipe by chef Hidenori Ohata. This makes for an impressive dinner party starter. You can find mirin and sake in Asian supermarkets.



  • salmon fillets 4, skinless
  • balsamic vinegar 100ml
  • sake 100ml
  • mirin 100ml
  • soy sauce 100ml (Hidenori uses Kikkoman)
  • caster sugar 100g
  • chicken stock 100ml


  • Step 1

    To make the teriyaki sauce, boil the balsamic until reduced to 2 tbsp. Put the sake, mirin, soy sauce, sugar and chicken stock in another pan, bring to the boil and reduce by half. Stir in the reduced balsamic vinegar and cool.

  • Step 2

    Heat the grill to high. put the salmon on an oiled or nonstick baking tray. Brush with a little oil then season. Brush with the teriyaki then grill for 4-5 minutes, brushing a couple more times during cooking until glazed and just cooked through. Serve with steamed rice and pak choy.

Nutritional Information

  • Kcals 398
  • Fat 26.3g
  • Saturates 4g
  • Carbs 10.5g
  • Fibre 3.3g
  • Protein 30.5g
  • Salt 2.22g