Grilled Salmon Teriyaki with Cucumber Salad

Name: Grilled Salmon Teriyaki with Cucumber Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: japanese
Ingredients: 1 tbsp sunflower oil; 5 tbsp soy sauce; 5 tbsp mirin or dry sherry; 1 tbsp golden caster sugar; 1 piece fresh root ginger peeled and finely grated; 2 garlic cloves crushed to a paste; 4 frozen boneless, skinless salmon fillets; 1 small cucumber; 1 tbsp rice wine vinegar; 1 tbsp soy sauce; 1/2 tsp golden caster sugar; 1 tbsp toasted sesame seeds

4.10 (18)

⏱ 30 mins 🍽 Serves 4 🌶 japanese ✅ Easy 🏷 Main course

This Japanese-inspired dinner features salmon fillets cooked directly from frozen, which are glazed with a sticky teriyaki marinade under the grill. A quick cucumber salad with a sesame and rice vinegar dressing provides a fresh, crisp accompaniment. The entire meal is ready in just 30 minutes, making it a convenient and flavourful weeknight option. Serve it with boiled rice for a complete dish.

Ingredients

1 tbsp sunflower oil
5 tbsp soy sauce
5 tbsp mirin or dry sherry
1 tbsp golden caster sugar
1 piece fresh root ginger peeled and finely grated
2 garlic cloves crushed to a paste
4 frozen boneless, skinless salmon fillets
1 small cucumber
1 tbsp rice wine vinegar
1 tbsp soy sauce
1/2 tsp golden caster sugar
1 tbsp toasted sesame seeds

Method

Set your grill to high and lightly oil a sturdy baking tray. Combine the soy sauce, mirin, sugar, ginger and garlic in a large bowl, stirring until the sugar dissolves. Coat the frozen salmon fillets in this mixture, then pour any leftover marinade into a small saucepan and bring it to a simmer.
Position the tray approximately 4in from the heat source and grill the fish for 20 mins. Baste the salmon every few minutes with the simmering marinade until it is cooked through and has a glossy finish. For thicker fillets, you might need to turn them on their sides to ensure even cooking. Take the salmon off the grill. Reduce the marinade in the pan until it becomes sticky, then drizzle it over the cooked fish.
To prepare the cucumber salad, use a peeler to slice the cucumber into ribbons. Whisk together the rice wine vinegar, soy sauce, sugar and toasted sesame seeds to make the dressing. Combine the cucumber slices with the dressing and serve alongside the salmon with boiled rice.

Nutrition (per serving)

Calories340 kcal

Fat18 g

Saturates3 g

Carbs18 g

Sugars9 g

Protein27 g

Sodium1692 mg

Salt4 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinejapanese

DietDairy-free