The first time I ate teriyaki salmon, I’m pretty sure it was in Toronto, in a small Japanese spot tucked away in a basement. Records hanging everywhere and a dim little room. Nothing touristy about it. It was absolutely delicious. Back home, I wanted to rebuild it my way. The problem with store-bought teriyaki sauce is that list of ingredients on the back you can’t pronounce. So mine is 100% homemade<\/strong>: seven ingredients and not one bottle.<\/p>\n In my sauce, maple syrup takes the place of cane sugar. It brings a caramelized depth that locks onto the salt of the soy sauce and the richness of the salmon. To keep it from turning into candy, I add 1 tablespoon of mirin<\/strong>, a sweet Japanese rice wine that carries the acidity and the umami. That’s what holds everything in balance. I use dark syrup because I want to taste it, but whatever grade sits in your cupboard will do the trick. And I put olive oil in there. I think it tastes good, it adds flavor. That’s the whole reason.<\/p>\n The salmon marinates for one hour<\/strong> in the fridge, no longer. But the real move happens before that: I split the marinade in two before the fish ever touches it. Half goes on the raw salmon. Half stays cold and untouched, and that half does all the work, brushed on twice while the fillets bake, then spooned over the fish on the plate. Short on time on a Tuesday? Thirty minutes and it’s almost as good. Below you’ll find my three cooking methods: cedar plank on the BBQ, oven, and air fryer.<\/p>\n","protected":false},"excerpt":{"rendered":" \ud83c\uddef\ud83c\uddf5 A basement in Toronto, records on the walls The first time I ate teriyaki salmon, I’m pretty sure it was in Toronto, in a small Japanese spot tucked away in a basement. Records hanging everywhere and a dim little room. Nothing touristy about it. It was absolutely delicious. Back …<\/p>\n","protected":false},"featured_media":19170,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Maple glazed teriyaki salmon, baked in 15 minutes","_yoast_wpseo_metadesc":"Maple glazed teriyaki salmon baked at 375\u00b0F with a 100% homemade sauce. Pull it at 125\u00b0F for juicy fillets that never dry out.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[172,197,167],"sponsorship":[],"class_list":["post-1258","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-fishes-seafood","recipe_category-bbq-en","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n\ud83c\udf41 Maple instead of sugar, plus a spoon of mirin<\/h3>\n
\ud83d\udc1f One hour of marinade, and fresh sauce kept aside<\/h3>\n