Mirin, or Japanese sweet rice wine, is a key component of teriyaki. Then there’s the soy sauce, spices (ginger, garlic, red pepper flakes and mustard, etc), sesame oil, sugar (honey, brown or white sugar and agave nectar). These days you see updated teriyaki recipes include orange juice, pineapple juice, or even lemon juice. When I make Teriyaki Chicken thighs or breasts, marinade with pineapple juice is my choice. With skinless salmon fillets, I like it marinating in a teriyaki marinade with fresh orange juice. No need to buy bottled teriyaki sauce, you can easily make your own.
TERIYAKI (with fresh orange) SALMON
1 pack (4 individually-wrapped) skinless salmon fillets
vegetable oil, salt and pepper
1/3 cup soy sauce
freshly squeezed juice of 1 orange
2 tablespoons mirin
2 tablespoons dark sesame oil
2 tablespoons brown sugar or honey or agave nectar
1 tablespoon minced garlic
1 teaspoon toasted sesame seeds
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon red pepper flakes
Combine the teriyaki marinade ingredients in a small saucepan. Bring to a boil over high heat, then reduce heat to simmer the mixture for 5 minutes. Set aside.
Place salmon fillets in a square pyrex dish. Sprinkle both sides with vegetable oil, then season with salt and pepper. Pour boiled marinade over salmon fillets, turning to coat well. Cover with plastic wrap and allow to marinate for 15 minutes.
Bake in preheated 400 F oven, uncovered, for 15 minutes (flip the fillets after 5 minutes baking time) or until salmon flakes easily with a fork and is a lighter pink in color. Transfer to individual serving plates. Serve with cooked white rice and your favorite coleslaw.