Orange Teriyaki Salmon
A sticky teriyaki glaze on perfectly fried crunchy salmon fillets. Only 15 minutes to prepare this super easy and absolutely delicious recipe!
Makes 4 portions
- 4 salmon fillets
- 2 full tablespoons soft light brown sugar
- 80ml soy sauce
- 50ml water
- 50ml orange juice
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 teaspoon cornflour + 2 teaspoons water
- Salt to taste for seasoning the salmon
- Toasted sesame oil for frying the salmon
- Optional toppings: sesame seeds, spring onions
For the teriyaki sauce, in a saucepan combine the soy sauce, 50ml water, orange juice, sesame oil, ginger and garlic.
Cook over medium low heat for 10-12 minutes, stirring occasionally. Meanwhile, prepare the salmon.
Pat dry the salmon fillets with paper towels (this will help them crunch up during frying) and season with salt.
Heat up a frying pan on medium high heat, add a drizzle of sesame oil and place the salmon fillets skin side down once the pan is hot.
Fry the fillets for 4 minutes on each side to get the skin crispy and the top golden.
While the salmon is resting, create a paste with the cornflour and 2 teaspoons of water.
Add the paste to the sauce and cook for an additional 3 minutes over low heat until thickened, stirring constantly.
Pour the sauce over the salmon or, for a neater presentation, brush the fillets with sauce and serve the remaining sauce on the side.
Add your toppings to taste and serve with any sides of choice.