Teriyaki salmon from the oven
Teriyaki salmon is a classic from Japanese cuisine that can be authentically made with our simple recipe. Cooked briefly in the oven, we serve the juicy fish with fresh cucumber salad and fragrant rice.
Preparation time: 45 min. Level: easy
The sweet teriyaki marinade with brown sugar, spring onions and garlic gives the oven salmon a beautifully shiny skin, intense aroma and extra juiciness.
Ingredients
3 Spring onion
1 Clove of garlic
5 tbsp Teriyaki sauce
1 tsp brown sugar
2 Salmon fillets (skinless, 150 g each)
125 g Basmati rice
Salt
Pepper
1 Cucumber
1-2 stems Dill
2-3 tbsp Sour cream
1-2 tsp Lime juice
Sugar
Oil
2 tbsp Sesame
Preparation
For the marinade, wash and clean the spring onions and cut into rolls. Peel the garlic and cut into fine slices. Mix the spring onions, garlic, teriyaki sauce and sugar to form a marinade.
Pat the salmon dry and place in a freezer bag. Pour in the marinade so that the salmon is completely wet. Close the bag and let it sit in the fridge for 20 minutes. Meanwhile, prepare the basmati rice according to the instructions on the package.
For the quick cucumber salad, wash the dill, shake dry and chop finely. Mix the sour cream with lime juice and dill, season with salt, pepper and a little sugar. Wash the cucumber, slice finely and mix with dressing.
Lightly grease an ovenproof dish with oil. Place the salmon in the dish and pour the remaining marinade over it. Cook at 200 °C for approx. 10 mins. Then lightly brown the salmon for approx. 3 mins. under the oven grill.
Sprinkle salmon with sesame seeds. Serve with rice and cucumber salad.
The sweet teriyaki marinade with brown sugar, spring onions and garlic gives the oven salmon a beautifully shiny skin, intense aroma and extra juiciness.
Ingredients
3 Spring onion
1 Clove of garlic
5 tbsp Teriyaki sauce
1 tsp brown sugar
2 Salmon fillets (skinless, 150 g each)
125 g Basmati rice
Salt
Pepper
1 Cucumber
1-2 stems Dill
2-3 tbsp Sour cream
1-2 tsp Lime juice
Sugar
Oil
2 tbsp Sesame
Preparation
For the marinade, wash and clean the spring onions and cut into rolls. Peel the garlic and cut into fine slices. Mix the spring onions, garlic, teriyaki sauce and sugar to form a marinade.
Pat the salmon dry and place in a freezer bag. Pour in the marinade so that the salmon is completely wet. Close the bag and let it sit in the fridge for 20 minutes. Meanwhile, prepare the basmati rice according to the instructions on the package.
For the quick cucumber salad, wash the dill, shake dry and chop finely. Mix the sour cream with lime juice and dill, season with salt, pepper and a little sugar. Wash the cucumber, slice finely and mix with dressing.
Lightly grease an ovenproof dish with oil. Place the salmon in the dish and pour the remaining marinade over it. Cook at 200 °C for approx. 10 mins. Then lightly brown the salmon for approx. 3 mins. under the oven grill.
Sprinkle salmon with sesame seeds. Serve with rice and cucumber salad.
Teriyaki - typically Japanese!
Teriyaki describes a method of preparation in Japanese cuisine in which meat, fish or vegetables are marinated in a sweet and spicy marinade of teriyaki sauce and then grilled, fried or stewed. The term is made up of the words "teri" for shine and "yaku" for grilling and stewing.
Teriyaki describes a method of preparation in Japanese cuisine in which meat, fish or vegetables are marinated in a sweet and spicy marinade of teriyaki sauce and then grilled, fried or stewed. The term is made up of the words "teri" for shine and "yaku" for grilling and stewing.