Teriyaki Salmon with Mirin Cucumber Salad Recipe

Name: Teriyaki Salmon with Mirin Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup thin soy sauce; Juice and zest of 2 oranges; 3 tablespoons brown sugar; 4 cloves of garlic; 1 tablespoon minced ginger; 1 tablespoon white sesame seeds; 4 (6-ounce) salmon fillets; 1/2 tablespoon wasabi powder; 1 tablespoon mirin; 1 tablespoon rice wine vinegar; 1 teaspoon sugar; 1/2 cup canola oil; Salt and white pepper to taste; 2 large English cucumbers, julienned; Sesame seeds, for garnish

Servings: persons

1 cup thin soy sauce
Juice and zest of 2 oranges
3 tablespoons brown sugar
4 cloves of garlic
1 tablespoon minced ginger
1 tablespoon white sesame seeds
4 (6-ounce) salmon fillets
1/2 tablespoon wasabi powder
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 cup canola oil
Salt and white pepper to taste
2 large English cucumbers, julienned
Sesame seeds, for garnish

1
Combine all but sesame seeds and salmon in a saucepan.
2
Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction.
3
Let cool completely.
4
Add sesame seeds and salmon and marinate for 1 hour.
5
Remove salmon from marinade and bring sauce to a boil.
6
On a hot grill, cook salmon for about 3 to 5 minutes per side.
7
Occasionally, brush the salmon with the teriyaki sauce.
8
Make a paste with the wasabi and mirin.
9
Whisk in vinegar and sugar.
10
Whisk in oil.
11
Season with salt and pepper.
12
Toss the cucumbers with enough vinaigrette to coat completely.
13
Lay grilled salmon on top of small pile of salad.
14
Garnish with sesame seeds.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup thin soy sauce, Juice and zest of 2 oranges, 3 tablespoons brown sugar, 4 cloves of garlic, and more.

Yes, Teriyaki Salmon with Mirin Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Teriyaki Salmon with Mirin Cucumber Salad

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