Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Teriyaki Glazed Salmon – Serves: Eight

Ingredients 

1kg Salmon fillet (sliced 2” wide)

For the Teriyaki Glaze

3 tbs teriyaki sauce

3 tbs hoisin sauce

3 tbs soy sauce

1 tbs white vinegar

1 tbs sesame oil

1/3 cup packed brown sugar

2 large or 3 medium garlic cloves, minced

2 tsp freshly grated ginger (or 1/2 tsp ground ginger)

To serve: 

Sesame seeds to garnish, optional

Green onion, sliced, optional

Method 

1. Combine the all of the glaze ingredients in a shallow bowl.
2. Place you salmon on the tray (with a little bit of olive oil underneath to prevent sticking.
3. Pour 1/2 of the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes in the fridge.
4. Preheat oven to 200 degrees (180 fan forced).
5. Place you tray in the oven and cook salmon for 12-16 minutes (or until salmon is flaky and cooked through, bake times may vary by thickness of salmon).
6. While your salmon is baking, transfer the remaining marinade to a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min). Remove from heat.
7. Once your salmon is out of the oven, brush with teriyaki glaze, then sprinkle with chopped green onion and sesame seeds as desired.

Notes: I used a ceramic baking dish. This is a great way to keep the juices from spilling. You can also use a baking tray, cover with foil and oil for an easier clean up.

This salmon is great goes well with just about anything! Enjoy with rice or noodles. Pair with steamed Asian greens and broccoli. Looking for something new? Try this salmon on tacos with pickled red onion.

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