Alaskan keta salmon with home made teriyaki
Fish tales
Magazine

Salmon teriyaki

Recipe (dinner)

Yes a delicious recipe for salmon teriyaki! Watch the video to make this video as quickly as possible! One of world’s best salmon is coming out of the Yukon river in Alaska. The beautiful Yup’ik Eskimo community of Emmonak is living here already for over 10.000 years in harmony with the land and the seas. The fishermen of the village are working for the cooperative Kwik Pak Fisheries, the only Fair Trade certified fishery in the world. When the summers starts do start catching Keta (also named Chum) salmon for substance and for export. Believe me, you have never taste this quality of salmon before and besides it’s fully sustainable! Ron and Marcella are based in a self-made fish camp some 50 miles away form the closest village. They fully live by subsistence together with their two daughters.

Together with Marcella I made a fantastic Salmon Teriyaki. Many people are used to buy the marinade in a jar but just have a look how easy this is! Within a few minutes you have made this great Japanese dish.

  • 1

    For the teriyaki: take a sauce pan and add sake, soy sauce, honey, balsamic vinegar and sugar.
    Reduce by two thirds.

  • 2

    For the salad: cut the radish into thin slices
    Cut the spring onion into diagonal slices
    Add the radish and spring onion in a bowl together with the lime, cilantro and
    olive oil. Season with a bit of pepper.

  • 3

    For the salmon: dry the salmon on both sides with kitchen paper.
    Season with freshly ground pepper and salt.
    Pan-fry the salmon first on the skin during 3-4 minutes on medium-high heat. Do
    not move.

  • 4

    Just before turning you brush some teriyaki on the meat of the salmon.
    Turn around and cook for another minute on medium heat.
    Take out the salmon and serve!

Ingredients

  • - 4 wild Alaskan salmon fillets with skin, 140-170 gram each

  • - 1 tbsp vegetable oil

  • - 500 ml sake

  • - 150 ml soy sauce

  • - 3 tbsp honey

  • - 1 ½ tablespoons balsamic vinegar

  • - 70 gr sugar

  • - 8 radishes

  • - 2 spring onions

  • - 1 lime

  • - 2 tbsp coriander, chopped

  • - 2 tbsp olive oil

  • - sesame seeds

  • - salt and pepper

  • 20 min
  • 4 persons