- Serves: 12
- Cook Time: 40 minutes
- Prep Time: 5 minutes plus marinating
- Effort: medium
For the teriyaki sauce
- 250 ml dark soy sauce
- 250 ml seasoned Japanese rice vinegar, or Mirin
- 6 tbsp golden sugar
- 2 tbsp sesame oil
- 4 cm piece ginger, finely grated
- 2 tbsp sweet chilli sauce
For the fish
- 3 kg side of salmon, skin on
- vegetable oil, for greasing
- prepared wasabi, to serve
1. For the teriyaki sauce: put the soy sauce and vinegar in a small saucepan over a high heat and bring to the boil. Add the sugar and sesame oil and stir until the sugar dissolves. Put the ginger in a piece of cloth and squeeze the juice straight into the pan, then add the chilli sauce. Discard the ginger in the cloth.
2. Once the sauce is boiling, turn the heat down and leave to simmer for 15-20 minutes, stirring frequently, until it is reduced by half. As it boils down it will thicken and the surface will be covered with fairly large bubbles (up to 3 mm in diameter). If it is slow to respond, add a bit more sesame oil. It is ready when the sauce has thickened to coating consistency.
3. For the fish: lay the salmon flat in a dish, then pour over the warm sauce. Turn the fish over so both sides are well coated, then set aside and leave to marinate for an hour at room temperature.
4. Preheat the grill to medium. Place the salmon on the grill rack, skin side up, and brush with some of the teriyaki sauce remaining in the dish. Position the rack about 10cm from the source of heat and grill for 5-10 minutes. Using a fish slice or two spatulas gently turn the fish over and brush with the remaining sauce. Continue grilling for a further 5 minutes, or until the fish is cooked through when you test it with a knife and the flesh flakes easily. Let the salmon sit for 5 minutes then serve with a little wasabi.
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