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Teriyaki salmon fillets
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Garnish your glazed salmon with stylish shallot curls for an elegant touch.
Ingredients:
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) Soy Sauce
  • 60ml (1/4 cup) mirin seasoning
  • 4 (about 250g each) skinless salmon fillets, halved lengthways
  • 2 shallots, green section only, ends trimmed
  • Peanut oil, to grease
Instructions:
  • In a medium glass or ceramic bowl, combine the sugar, soy sauce, and mirin seasoning. Stir until the sugar is dissolved. Add the salmon, ensuring it is coated well. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • Thinly slice the shallots lengthwise and store them in a small airtight container filled with iced water. Allow the shallots to chill in the fridge for 30 minutes until they curl up.
  • Preheat grill to high. Line a baking tray with foil and lightly grease it with oil. Drain salmon, saving the marinade. Place salmon on the tray and grill for 5 minutes, occasionally brushing with reserved marinade, until golden and cooked through.
  • Pat the shallot dry. Present the salmon on a platter and garnish with the shallot curls before serving.

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