Salmon has to be my (and my children’s) favourite fish, and it would be fair to say that Teriyaki salmon is probably their favourite salmon recipe. Salmon is such a nutrient dense fish, being high in Omega 3, protein, selenium, Vit B12 and potassium.
Omega 3 is an essential fatty acid, improving brain function, joint mobility, heart health and the health of our skin and hair. Omega 3 works by it’s anti inflammatory properties.
Inflammation is the base of many of our modern health problems such as diabetes, heart disease, and arthritis. Omega 3 can also slow the decline of Alzheimer’s, depression and lessen aggression.
This is probably the only recipe that I add sugar to. I have experimented without, but the sauce really needs to caramelise.
I figure that 1 tablespoon, between 4 servings isn’t too bad. To prepare the salmon fillets, I remove the bones with a pair of tweezers before cooking. Cook the teriyaki salmon covered, and the salmon will remain moist and tender.
- Mix all the teriyaki marinade ingredients together.
- Place the fillets into an ovenproof dish and cover with the marinade.
- Spoon over a few times while the oven is heating up then cover the dish with a layer of tin foil so the marinade doesn't burn and slowly caramelises.
- Bake at 180C for 20 minutes.