Salmon Teriyaki with Red Onion Pickle & Furikake Seasoning

INGREDIENTS

     +    
Teriyaki Sauce

125g soy sauce

60g dark brown sugar

125g mirin

60g sake

3 cloves garlic, finely chopped

30g ginger, finely chopped

     +    
Salmon (130g portions)- Brine

300ml cold water

100g soy sauce

30g demerara sugar

20g coarse salt

10g sliced ginger

4g crushed black peppercorns

1 stick lemongrass, bashed and chopped

     +    
Red Onion Pickle

5 red onions, very thinly sliced

150ml water

600ml apple cider vinegar

200g sugar

20g salt

6g thyme sprigs

10g dill sprigs

10g tarragon sprigs

20g sliced ginger

4g crushed black peppercorns

2 bay leaves

100g shallots, sliced

2 garlic cloves, bashed

6 allspice berries

4 cloves

4 star anise

6g yellow mustard seeds

2g coriander seeds, crushed

     +    
Furikake Seasoning

100g sesame seeds

24g salt

8g caster sugar

4 nori sheets, finely cut with scissors

5 tbsp bonito flakes (katsuobushi)

Method

     +    
Teriyaki Sauce

Combine all ingredients in a small saucepan.

Bring to a boil over medium-high heat, then reduce to a simmer.

Cook until thick enough to coat a spoon (about 20 minutes).

Remove from heat, cool, strain through a fine sieve, and store in an airtight container in the fridge.

     +    
Brine

Combine everything except soy sauce in a pan. Heat gently to 90°C until the sugar and salt dissolve.

Remove from heat, cool completely, then stir in soy sauce.

Submerge salmon portions in brine for 60 minutes.

Remove and air-dry on a rack in the fridge.

Once dried, salmon can be sous-vide or marinated in the teriyaki sauce.

Preparation for Cooking

Skewer salmon portions with halved lemongrass sticks (peel outer layer first, sharpen one end to a point).

     +    
Red Onion Pickle

Bring all ingredients (except onions) to a simmer.

Pour hot liquid over sliced onions.

Leave to cool, then vacuum-seal with the liquor if possible.

Store in fridge for up to 2 weeks before use.

     +    
Furikake Seasoning

Dry-roast sesame seeds in a frying pan until golden and fragrant.

Transfer to a bowl, stir in salt, and cool.

Mix in finely cut nori, bonito flakes, and sugar.

Blend lightly into a coarse powder.

Store in an airtight container for up to 2 months.

     +    
Assembly

Grill salmon skin-side down on low heat for 4–6 minutes until skin is crisp.

Turn salmon, brush generously with teriyaki sauce to glaze.

Sprinkle with furikake seasoning.

Serve with red onion pickle on the side.

Salmon Teriyaki with Red Onion Pickle & Furikake Seasoning

INGREDIENTS

   +  &nbsp
Teriyaki Sauce

125g soy sauce

60g dark brown sugar

125g mirin

60g sake

3 cloves garlic, finely chopped

30g ginger, finely chopped

   +   
Salmon (130g portions)- Brine

300ml cold water

100g soy sauce

30g demerara sugar

20g coarse salt

10g sliced ginger

4g crushed black peppercorns

1 stick lemongrass, bashed and chopped

   +   
Red Onion Pickle

5 red onions, very thinly sliced

150ml water

600ml apple cider vinegar

200g sugar

20g salt

6g thyme sprigs

10g dill sprigs

10g tarragon sprigs

20g sliced ginger

4g crushed black peppercorns

2 bay leaves

100g shallots, sliced

2 garlic cloves, bashed

6 allspice berries

4 cloves

4 star anise

6g yellow mustard seeds

2g coriander seeds, crushed

   +  &nbsp
Furikake Seasoning

100g sesame seeds

24g salt

8g caster sugar

4 nori sheets, finely cut with scissors

5 tbsp bonito flakes (katsuobushi)

Method

   +   
Teriyaki Sauce

Combine all ingredients in a small saucepan.

Bring to a boil over medium-high heat, then reduce to a simmer.

Cook until thick enough to coat a spoon (about 20 minutes).

Remove from heat, cool, strain through a fine sieve, and store in an airtight container in the fridge.

   +   
Brine

Combine everything except soy sauce in a pan. Heat gently to 90°C until the sugar and salt dissolve.

Remove from heat, cool completely, then stir in soy sauce.

Submerge salmon portions in brine for 60 minutes.

Remove and air-dry on a rack in the fridge.

Once dried, salmon can be sous-vide or marinated in the teriyaki sauce.

Preparation for Cooking

Skewer salmon portions with halved lemongrass sticks (peel outer layer first, sharpen one end to a point).

   +   
Red Onion Pickle

Bring all ingredients (except onions) to a simmer.

Pour hot liquid over sliced onions.

Leave to cool, then vacuum-seal with the liquor if possible.

Store in fridge for up to 2 weeks before use.

   +   
Furikake Seasoning

Dry-roast sesame seeds in a frying pan until golden and fragrant.

Transfer to a bowl, stir in salt, and cool.

Mix in finely cut nori, bonito flakes, and sugar.

Blend lightly into a coarse powder.

Store in an airtight container for up to 2 months.

   +   
Assembly

Grill salmon skin-side down on low heat for 4–6 minutes until skin is crisp.

Turn salmon, brush generously with teriyaki sauce to glaze.

Sprinkle with furikake seasoning.

Serve with red onion pickle on the side.

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