Salmon with homemade teryiaki sauce

This dish tastes lovely as a small evening dish and can also be used as an appetizer. If you want it for dinner, you can just cook some more rice, and you have a complete meal. The homemade teryaki sauce tastes much better than ready-made and can be used for many other dishes than this. It sounds strange to thicken it with baking soda, but it works.

Homemade teriyaki sauce:

2 dl soy sauce

2 tablespoons water

2 tablespoons rice vinegar

1 tbsp sesame oil

3 tablespoons brown sugar

3 tablespoons honey

1 grated garlic clove

1 tablespoon grated ginger

Mix everything in a saucepan. Bring to the boil and let it cook for 10 minutes. To make the sauce thicker, you can stir a little baking powder into a small part of the sauce, and then mix it back into the sauce and leave it on the kitchen counter to get thicker.


The salmon is divided into portions, salted and peppered, put in a refractory dish with a little oil and put in the oven at 180 degrees for 15 minutes. If you want, you can brush with the teryiaki sauce before putting it in the oven and once along the way. You can also take the salmon in Sous Vide with a little oil, salt and pepper at 50 degrees for 15 minutes.

Serve with white beans, diced mango, diced avocado, shredded spring onion, freshly chopped coriander and maybe a sprinkle of sesame seeds.