Salmon in teriyaki sauce
4 servings
30 minutes
Salmon in teriyaki sauce is a refined dish that combines the tenderness of fish with the rich flavor of caramelized marinade. This recipe reflects Japanese culinary traditions adapted for modern cuisine. Soy sauce, dry white wine, and balsamic vinegar create a harmonious balance of sweetness and acidity, while powdered sugar helps the sauce achieve a thick, glossy texture. Sesame seeds add nutty notes and a slight crunch to the dish, enhancing its depth of flavor. Salmon marinated and fried to a golden crust retains its juiciness and tenderness. It can be served with rice or fresh vegetables to create a complete, balanced meal. Teriyaki salmon is an elegant combination of simplicity in preparation and sophisticated taste, perfect for both everyday dinners and special occasions.
1
Mix soy sauce, wine, vinegar, and one spoon of powdered sugar. Heat while stirring until the powder completely dissolves. Cool down.
- Soy sauce: 3 tablespoons
- Dry white wine: 3 tablespoons
- Balsamic vinegar: 1 teaspoon
- Icing sugar: 2 teaspoons
2
Cut the fillet into small pieces, pour with sauce, and marinate for half an hour.
- Salmon fillet: 500 g
- Soy sauce: 3 tablespoons
3
Remove the fillet from the sauce, dry it, and fry on both sides until golden brown.
- Salmon fillet: 500 g
4
Add another spoon of powdered sugar to the marinade, heat on low until it thickens. Coat the fillet and sprinkle with sesame.
- Icing sugar: 2 teaspoons
- Salmon fillet: 500 g
- Sesame seeds: 1 tablespoon
