Teriya­ki Sauce

Teriya­ki Sauce

2 parts dark soy sauce

1 part Japan­ese mirin
1 part honey
1/2 part sesame oil
zest and juice of limes
fresh grat­ed gin­ger (to taste)
fresh minced gar­lic (to taste)

So imag­ine you want to make enough of this sauce to coat fil­lets of salmon for four. That’s what I typ­i­cal­ly make.

You will want 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup hon­ey, 1/8 cup (just a driz­zle, in short) sesame oil, the zest and juice of 1 lime, and a 2‑inch knob of gin­ger, peeled and grat­ed, and 2 cloves gar­lic, minced.

Mix all in a saucepan and sim­mer till the sauce bub­bles like a tof­fee, per­haps 3 minutes.

Cool and pour over the salmon fil­let, then bake at 425F, 210 C for 20 minutes.