Skill level

Average: 3.3 (41 votes)


  • 800 g diced skinless salmon fillets
  • 1 tbsp oil
  • serve with steamed rice

Teriyaki sauce

  • 2 garlic cloves
  • 6 slices ginger
  • 150 ml sake
  • 150 ml mirin
  • 150 ml dark soy sauce
  • 55 g (¼ cup firmly packed) brown sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 30 minutes
Marinating time
You will need 16 soaked wooden skewers

To make teriyaki sauce, combine all ingredients in a small saucepan then bring to a simmer over medium heat. Cook for 3 minutes or until sugar has dissolved. Cool completely.

Strain sauce, discarding solids. Transfer to a sterilised bottle or jar (see Note) and seal. Teriyaki sauce will keep refrigerated for up to 1 year.

Combine teriyaki sauce with salmon fillets. Marinate overnight, then drain, reserving marinade.

Thread salmon onto 16 soaked wooden skewers and brush with marinade. Heat oil in a pan over medium heat. Working in batches, cook skewers, turning and basting with marinade, for 3 minutes or until just cooked but salmon is still pink in the centre. Scatter with toasted black and white sesame seeds and serve with steamed rice.


• It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jars as long as the lids seal well. Or buy kilners (jars with rubber seals). To sterilise jars in the oven, preheat oven to 120°C. Wash jars and lids in soapy water, rinse, then dry. Place jars and non-plastic lids on an oven tray and place in oven for 20 minutes. Remove and fill while still hot. To sterilise jars in the dishwasher, place them in the dishwasher on the hottest cycle. Dry with a clean tea towel and fill while still hot.


Photography Chris Chen


As seen in Feast magazine, October 2013, Issue 25.