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Teriyaki Salmon Donburi

Prep Time:

10 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

Salmon has no better friend than teriyaki sauce. Prepare it as I do in this recipe and I thing you'll agree it is the best way to enjoy a good fillet of salmon.


300g /1oz of fresh salmon salmon (skin on)

2 tsp plain flour

1/2 tbsp vegetable oil

for the teriyaki sauce:

1 tbsp sugar

1 tbsp mirin

2 tbsp Japanese cooking sake (or sherry, if you have no sake)

2 tbsp soy sauce

4 long stem broccoli

a pinch of salt

450g / 16 oz / 2 portions of cooked rice


cut the salmon into 4 fillets (or have your fishmonger do this for you)

sprinkle with the plain flour

heat the vegetable oil in a small / medium frying pan

cook the salmon skin side down for 4-5 mins or until lightly browned

turn the salmon over and cook for 2-3 mins more, then turn the salmon on its side

next, add the sugar, mirin, Japanese cooking sake & soy sauce to the pan. cook for 2-3 minutes. turn the fillets onto their other side and cook for another 2-3 minutes

after a few minutes, the sauce will begin to thicken. give the salmon fillets a final turn to absorb a little more flavour and then remove the pan from the heat  (you want the sauce to stay quite loose)

blanch 4 small long stem broccoli and drain

you are now ready to assemble your donburi: 

place the cooked rice in two bowls. place 2 fillets of salmon side by side on the rice. add some broccoli and drizzle over the teriyaki sauce

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