Grilled Teriyaki Salmon with Sesame Ginger Glaze

Ingredients

• 4 salmon fillets (approximately 6 oz/170g each) 4 salmon fillets (approximately 6 oz/170g each)
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 2 tablespoons (30ml) sake 2 tablespoons (30ml) sake
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 tablespoons (30ml) sesame oil 2 tablespoons (30ml) sesame oil
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) cornstarch 1 tablespoon (15ml) cornstarch
• 1 tablespoon (15ml) water 1 tablespoon (15ml) water
• 1 tablespoon (15g) sesame seeds, for garnish 1 tablespoon (15g) sesame seeds, for garnish
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small saucepan, combine soy sauce, mirin, sake, honey, sesame oil, grated ginger, minced garlic, and rice vinegar. Heat over medium heat until the mixture comes to a simmer. Let it simmer for 5 minutes to allow the flavors to meld together.
2. 2.
   In a separate small bowl, whisk together cornstarch and water until smooth. Slowly pour the cornstarch mixture into the simmering sauce while stirring continuously. Continue to cook for an additional 2 minutes, or until the sauce thickens. Remove from heat and set aside.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Place the salmon fillets on a plate and brush both sides generously with the teriyaki sauce. Reserve some sauce for basting during grilling.
5. 5.
   Place the salmon fillets on the preheated grill, skin-side down. Grill for approximately 4-5 minutes per side, basting with the reserved teriyaki sauce occasionally, until the salmon is cooked through and has a slightly charred exterior.
6. 6.
   Remove the salmon from the grill and let it rest for a few minutes.
7. 7.
   Garnish the grilled teriyaki salmon with sesame seeds and fresh cilantro or green onions. Serve hot.

Treat your ingredients with care...

• Salmon — Choose fresh salmon fillets with firm flesh and a vibrant pink color. Remove any pin bones before marinating and grilling.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the salt content of the dish.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the other ingredients.
• Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their nutty flavor.

Tips & Tricks

• For a smoky flavor, you can grill the salmon on a cedar plank.
• If you don't have a grill, you can also cook the salmon in a preheated oven at 400°F (200°C) for approximately 12-15 minutes.
• Adjust the sweetness of the teriyaki sauce by adding more or less honey according to your taste preference.
• Serve the grilled teriyaki salmon with steamed rice and stir-fried vegetables for a complete meal.
• Leftover teriyaki sauce can be stored in an airtight container in the refrigerator for up to one week.

Serving advice

Serve the Grilled Teriyaki Salmon with Sesame Ginger Glaze as the main course of a Japanese-inspired dinner. Pair it with steamed rice, a side of stir-fried vegetables, and a refreshing cucumber salad for a well-balanced and satisfying meal.

Presentation advice

Arrange the grilled teriyaki salmon fillets on a platter, drizzle them with a little extra teriyaki sauce, and sprinkle with sesame seeds and fresh cilantro or green onions. Garnish the platter with lemon wedges for an added touch of freshness.