Teriyaki Salmon

By Cooking With Ayeh · 25 min

Ingredients

Instructions

1. In a small pot, combine the soy sauce, maple syrup and water. Grate in the garlic and as much ginger as you like, then add the rice wine vinegar and sesame oil.
2. Simmer on low heat for about 5 minutes.
3. Mix the cornflour with the water in a small ramekin to make a slurry. Stir it into the pot to thicken the sauce.
4. Remove from the heat and let the sauce cool in a bowl or jar.
5. Pat the salmon dry and place it in a container or zip-lock bag. Coat with a few tablespoons of teriyaki sauce and marinate in the fridge for a few hours, or for 10 to 15 minutes if short on time. Take out of the fridge 10 to 15 minutes before cooking.
6. Air fryer: Preheat to 180°C/350°F. Spray the basket with oil and place the fillets skin side down. Brush with extra sauce and cook for 10 minutes for fully cooked salmon, or 7 to 8 minutes for medium rare.
7. Oven: Preheat to 180°C/350°F. Line a baking tray with baking paper and place the fillets skin side down. Brush with extra sauce and cook for 15 minutes for fully cooked salmon, or 10 to 12 minutes for medium rare.
8. Pan: Heat oil in a frying pan over medium heat. Place the fillets skin side down and press with a spatula for about 30 seconds. Brush with extra sauce and cook for 5 to 7 minutes, until the fish is cooked halfway up the sides. Flip gently and cook 3 to 4 minutes more for fully cooked salmon; for medium rare, cook 4 to 5 minutes skin side down and 2 to 3 minutes on the other side.
9. Top with sesame seeds and spring onion and serve with rice.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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