Teriyaki Salmon

Name: Teriyaki Salmon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Ingredients: 15 ml sake (or Chinese rice wine, dry sherry, or water); 15 ml mirin (or 15 ml sake or water + 5 g sugar); 30 ml soy sauce; 15 g sugar; 2 skin-on salmon fillets (approx. 340 g total, 2 cm thick); 1 g Diamond Crystal kosher salt (approx. ¼ tsp); 0.5 g freshly ground black pepper (approx. ⅛ tsp); 500 ml water (for steaming); 15 ml sake (optional, for steaming, or substitute water)

Thermomix recipe: Teriyaki Salmon. Ready in 25 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

15 ml sake (or Chinese rice wine, dry sherry, or water)
15 ml mirin (or 15 ml sake or water + 5 g sugar)
30 ml soy sauce
15 g sugar
2 skin-on salmon fillets (approx. 340 g total, 2 cm thick)
1 g Diamond Crystal kosher salt (approx. ¼ tsp)
0.5 g freshly ground black pepper (approx. ⅛ tsp)
500 ml water (for steaming)
15 ml sake (optional, for steaming, or substitute water)

Instructions

Add 15 ml sake, 15 ml mirin, 30 ml soy sauce, and 15 g sugar to the mixing bowl. Cook for 5 min / 90°C / Speed 2.
Pour the prepared Teriyaki Sauce into a small bowl and set aside. Clean the mixing bowl.
Season the salmon fillets evenly with 1 g kosher salt and 0.5 g freshly ground black pepper. Place the seasoned salmon fillets into the Varoma dish.
Add 500 ml water and 15 ml sake (optional, for steaming) to the mixing bowl.
Secure the Varoma with the salmon in place on top of the mixing bowl. Cook for 15 min / Varoma / Speed 2, or until the salmon is cooked through and flakes easily.
Carefully remove the Varoma. Serve the steamed salmon fillets immediately, drizzled generously with the reserved Teriyaki Sauce.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.