Butter Teriyaki Salmon Recipe
Even though “teriyaki” is very well known in Australia, Australian teriyaki sauces are very different from Japanese ones. I was shocked when I first saw thickened teriyaki sauce in Australia. This recipe is the traditional Japanese way to make teriyaki. You start with a very thin sauce which caramalises as you cook it. The taste difference is WOW! I also use butter and lemon to make it more exciting.
*Ingredients*
600g Salmon – sliced into 4 pieces
4 tbsp corn flour
Olive oil (enough to grease the baking tray)
Sauce
150ml SAORI Seaweed & Soya Japanese Sauce thoroughly mixed with 2 tbsp brown sugar
2 tbsp butter (silced into pieces)
1 lemon - quartered
*Method*
Preheat oven to 200℃ .
Roll salmon in corn flour and place them on the greased baking tray.
Bake the salmon for around 20 minutes on the centre tray.
When the salmon looks semi-cooked (outside white/ middle pink), pour the sauce mixture on the salmon and place the butter pieces on top.
Change the temperature to 230℃ and cook for another 10-15 minutes (till the sauce is semi thickened).
When the salmon is cooked, gently turn the salmon over to cover both sides in sauce.
Serve the salmon on a plate and pour on the remaining sauce. Serve with lemon pieces.
Hints
This sauce will not thicken like an Australian style teriyaki sauce. The important thing is to stop cooking when the sauce is semi-thickened because otherwise it will burn.
Related Item
SAORI Seaweed & Soya Japanese Sauce
http://saorisauce.ocnk.net/product/9
Even though “teriyaki” is very well known in Australia, Australian teriyaki sauces are very different from Japanese ones. I was shocked when I first saw thickened teriyaki sauce in Australia. This recipe is the traditional Japanese way to make teriyaki. You start with a very thin sauce which caramalises as you cook it. The taste difference is WOW! I also use butter and lemon to make it more exciting.
*Ingredients*
600g Salmon – sliced into 4 pieces
4 tbsp corn flour
Olive oil (enough to grease the baking tray)
Sauce
150ml SAORI Seaweed & Soya Japanese Sauce thoroughly mixed with 2 tbsp brown sugar
2 tbsp butter (silced into pieces)
1 lemon - quartered
*Method*
Preheat oven to 200℃ .
Roll salmon in corn flour and place them on the greased baking tray.
Bake the salmon for around 20 minutes on the centre tray.
When the salmon looks semi-cooked (outside white/ middle pink), pour the sauce mixture on the salmon and place the butter pieces on top.
Change the temperature to 230℃ and cook for another 10-15 minutes (till the sauce is semi thickened).
When the salmon is cooked, gently turn the salmon over to cover both sides in sauce.
Serve the salmon on a plate and pour on the remaining sauce. Serve with lemon pieces.
Hints
This sauce will not thicken like an Australian style teriyaki sauce. The important thing is to stop cooking when the sauce is semi-thickened because otherwise it will burn.
Related Item
SAORI Seaweed & Soya Japanese Sauce
http://saorisauce.ocnk.net/product/9