As I have spoken about here in the past, I have a deep affection for Asian flavours. Teriyaki is a supremely classic dish and deservedly so. Salty and umami from soy, sweet from sugar, rich from mirin, and balanced acidity from rice wine vinegar gives this sauce a real depth of flavour and ticks all the right taste bud boxes. While it works with chicken, or tofu, for me it’s with salmon that this dish really comes alive. Sufficiently simple and quick to enjoy as a mid week supper and yet elegant and sophisticated enough to serve at a dinner party, this is a meal that I keep going back to cooking. It delivers. Don’t be put off by some of the ingredients, such as the mirin and Japanese rice wine vinegar. Ingredients like those are readily available in most large supermarkets or Asian markets. If you still can’t source them, try a simple 2-2-2 marinade; 2tbsp light soy, 2tbsp dark soy, 2tbsp honey.
A few notes before you begin. It’s important to make sure that you start with a base of ginger, garlic, and an onion of some kind, preferably spring onion but thinly sliced shallot, red onion, or brown onion in that order of decreasing preference are acceptable too if you’re stuck. Beyond that what vegetables go into the stir-fry is entirely up to you but I think that greens like tenderstem broccoli, pak choi, mangetout, sugarsnap peas etc. work particularly well. Make sure that you don’t marinade the salmon for more than the recommended 20 minutes as the rice wine vinegar will begin to cure the salmon if left for longer. You can of course leave the vinegar out of the marinade and leave the salmon for 2-4 hours. The vinegar is an important part of the sauce though, so make sure you add it when reducing down the glaze later. This is important for balancing the flavours by bringing some acidity to counteract the overt saltiness of the soy and the sweetness of the honey and sugar. Lemon juice or white wine vinegar are possible substitutes if you don’t have rice wine vinegar.
Many people are put off from cooking fish at home as they seem to lack confidence with it. If you are new to cooking fish or unsure for whatever reason, this is an excellent, pretty fail safe way of cooking it. The foil parcel not only locks in all the flavours, it also steams the fish in its own juices allowing for moist, succulent fish. It’s a method that you can try with other fish such as cod or hake, combining it with classic flavours like lemon, butter, and dill.
Finally, I have given two methods of recreating this dish here. One is the standard ingredient list followed by method. The other is a countdown time guideline incorporating my recipe to cook rice in the oven, which you can find by clicking here. When the 18 minutes are up and you remove the rice from the oven, place the salmon in straight away. About 5 minutes before the salmon is ready, start stir-frying the vegetables and everything will be cooked and come together at the same time. It’s the exact same recipe with just a convenient rice recipe and countdown included.
Marinade for salmon
Sauce for stir-fry
45 minutes before serving
35 Minutes before serving
25 minutes before serving
15 minutes before serving