I love Japanese and I love teriyaki.
Oh hang on, I love sake as well…and did I forget about sushi?
I just absolutely adore Japanese cuisine, their flavors, their sauce and how they are able to create amazing new dishes and ideas using simple fresh ingredients.
Yes! Just look at the way they eat fish…..you don’t even need to cook it!
Kill, Clean and Eat!
And same goes with many other foods, there’s always a new way to eat things.
They just keep surprising me,
time after time…
Okay I didn’t mean it like that…
But take teriyaki sauce for example. A world known indulgence using a simple mix of mirin, sugar and soy sauce. You can use it on just about any type of meat you can think of.
Think chicken, beef, pork, and what about fish?
That’s exactly what I did here tonight with my beautiful piece of salmon fillet.
Yup, I’m gonna make an easy and tasty teriyaki salmon for the family, a dish which we haven’t had for a while.
To be honest, I was actually getting a little tired with my normal baked or pan fried salt and pepper method (even though it is simple, quick…and QUICKER!!), but when you eat the same thing over and over again, for a period of time, you just kind of lose interest.
Given the fact that we eat fish at least 3 times a week, so I don’t really need my 4 year old son telling me that my method of cooking fish was getting a little boring. He basically stopped eating them since last week.
Guess I spoiled him too much with the amount of varieties I usually put on the table, when I’m not too too busy. But hey….I’m just a doing a good father’s role here and that is, putting “good” food on the table.
So today I’m going to share with you a really simple, insanely delicious teriyaki salmon recipe that might redefining your way of eating fish forever.
First, you head to your local Asian supermarket, preferably a Japanese grocer and then you simply ask for a special sauce known as the “Teriyaki Sauce”.
Got you there for a second, didn’t I?
Well, you really can buy this type of sauce from an Asian grocery, but what’s the fun in that? Why not just make a homemade teriyaki sauce yourself, from scratch?
And we all know how “healthy” store bought sauces are, right? The hidden additives, chemically processed flavors, do you really want me to go on?
For something as simple as a teriyaki sauce…like seriously, just do it!
I promise, this homemade marinade sauce is very easy and fast to make, that you won’t even notice it and you’re done!
And…I’ll also show you:
- How to marinade the salmon properly
- The healthier sugar to use (I used a type with NO fructose. So…it’s Bad Sugar FREE!)
- Which soy sauce for the best tasting?
And then I’ll eat the fish for you…
Here’s my tasty teriyaki salmon recipe.
Japanese Teriyaki Salmon With NO Fructose (Bad Sugar FREE) Homemade Sauce!
Easy teriyaki salmon recipe and how to make marinade sauce from scratch. A fast and healthy way to cook a tasty teriyaki salmon fillet using one pan only.
Salmon Fillet - 2 qty (200g each)
Green Onion - 2 pieces (cut into 10cm length)
Garlic - 3 gloves (thin slices)
Ginger - 3 slices (about 4cm each)
Soy Sauce - 4 tbsp
Rice Bran Syrup - 2 tbsp
Mirin Rice Wine - 1 tbsp
Sesame Oil - 1 tsp
White Sesame Seed - 1 tsp (toasted)
Salt and Pepper (according to taste)
Extra Virgin Olive Oil - 2 tbsp
To prepare the marinade sauce - In a bowl, add all the teriyaki sauce ingredients (see above) and mix thoroughly. Use your hand(s) to squeeze everything to extract the most flavors into the sauce.
To marinade the fish salmon - Place salmon fillets onto a deep plate with skin facing up. Pour in the teriyaki sauce (prepared earlier) from the side, right up to just before the skin. Do NOT marinade the skin. If your plate is too large and there's not enough sauce, simply brush the marinade onto the missed parts of the salmon flesh.
Cling wrap, place in the fridge and allow fish to sit on the marinade for at least 1 hour.
To cook the salmon - Take marinaded salmon out of the fridge and allow to rest for at least 20 mins. Place non-stick pan onto stove, turn on medium high heat, add olive oil (2 tbsp) and tilt the pan to spread the oil evenly.
Add salt and pepper onto the salmon skins and place skin facing down onto the hot pan. Allow fish to saute or pan fry for about 3 mins, or until skin is crispy.
Turn down heat to medium and flip the fillets over to the other side. Now pour the marinade sauce onto the fish (You can pour it onto the skin too) and let fish cook for another 2 mins (depending on the thickness).
Flip the fillet back with skin side down and stir the sauce well, while basting the flesh. About 30-40 seconds will do.
Remove fish from pan and place onto a serving plate with skin side up. Put some of the sauce from the pan onto the plate and sprinkle white sesame seeds (1 tsp - toasted) for garnish. Your teriyaki salmon fillet is ready to serve.
Why did you not marinade the salmon skin?
Hmmm...how should I say this? Ok, since sugar is used in this teriyaki sauce (Not bad sugar remember!) and since sugar can burn quite easily under high heat, and since we need to use high heat to crisp up the skin, so therefore...get it?
Which soy sauce is the best?
Okay, I'm Asian and my heritage is chinese. We basically invented soy sauce (trying not to be too proud here), so if I tell you that this soy sauce is the bomb, then you better believe it!
You ready for it? It's called Lee Kum Kee
All my family and relatives use this brand, so you really can't go wrong with this....unless you just don't like soy sauce. Then I'm afraid I can't help you.
Why did you use rice malt syrup for this recipe?
Honest answer...I'm trying to cut down on "bad sugar" intake. To be more specific, I'm trying to cut down on our "fructose" intake. Sugar ain't necessarily bad for us, but "processed" fructose is. And guess what..rice malt syrup doesn't contain ANY fructose (also milder in sweetness).
Okay...an even more honest answer, I happened to have less than half a jar left, so I wanted to finish it and decided to test it out using this teriyaki salmon recipe. The result turned out brilliant! Not overly sweet, blended perfectly and I felt healthier....at least mentally....YEAH!
It's not a must to use rice malt syrup for this recipe, you can replace it with any type of syrup you want. Say maple syrup, corn syrup (full of fructose), etc. But if you also want to cut down on fructose, then I recommend this organic brand here.
So that’s it, a delicious and easy salmon teriyaki using one pan only!
And jf you cooked the fish perfectly (you just know it when the meat comes out flaky, juicy and tender, right?), then this rich and thick homemade teriyaki sauce is only going take that lovely glazed salmon to another level!
A word of warning though, especially those with kids. Once you made this gorgeous meal for your family, they are literally gonna beg you to cook it again…and again!
Trust me, I’m talking from experience here.
Just don’t say I didn’t warn you 🙂