Teriyaki Salmon


  • Salad Dressing:
  • 1 1/2 teaspoons wasabi powder
  • 1 tablespoon mirin
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1/2 cup canola oil
  • salt and pepper
  • Teriyaki Sauce:
  • 1 cup Kikkoman soy sauce
  • 3/4 cup fresh orange juice, and zest; about 2 oranges
  • 3 tablespoons brown sugar
  • 4 cloves whole garlic, peeled
  • 1 tablespoon fresh ginger, finely chopped
  • 1 tablespoon white sesame seeds
  • 4 6 ounce salmon fillet


  • 2 large English cucumbers -- julienned
  • Mix wasabi powder and mirin to make a paste in a large bowl. Whisk in vinegar and sugar. Whisk in oil and season to taste with salt and pepper.
  • Combine soy sauce, orange juice and zest, brown sugar, garlic and ginger in saucepan. Bring to a boil, then lower heat to reduce to about 1/2 the volume until syrupy, taking about 15 minutes. Remove from the heat and stir in the sesame seeds. Cool. Marinate the salmon for 1 hour in the cooled teriyaki.
  • Heat an outdoor grill or indoor grill pan. Be sure to spray the grill with pan spray. Cook the salmon on each side about 4 minutes per side. Brush the fish with the remaining teriyaki as it cooks. The fish will be about medium rare, depending on its thickness.
  • While the salmon is cooking, toss the cucumbers with the salad dressing and place on plates. Top each portion of salad with the salmon.


  • SOURCE: Adapted from Ming Tsai