Recipe by:  Alexandra Muquet

Source:  A Recreated Japanese Recipe by Alexandra Muquet

Serves:  4


  • 4 salmon pieces, ~125-200 g
  • ½ to 2/3 cup of soya sauce
  • 1/3 cup white sugar
  • 1 Tbsp fresh ginger cut in slivers
  • 2 Tbsp Mirin (Japanese rice wine) or can substitute with sherry cooking wine


  • Mix all the ingredients together, except for the salmon for the sauce. Adjust the taste with more or less sugar. It should not be too sweet.
  • Place the salmon pieces in a saucepan and pour the sauce over the salmon.
  • Cover and cook until the sauce boils then reduce the heat. Simmer a bit longer if needed, until the salmon is cooked. It should not be overcooked (5-6 min, depending on the thickness of the salmon pieces).
  • Serve salmon with the sauce, on rice or any sides you prefer.

Download PDF here (more photos are in the PDF): Japanese Salmon Teriyaki Alexandra Muquet