https://vo.rs/tags/salmon/Salmon - Tag - vo.rsHugo -- gohugo.ioenThis work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.Tue, 10 Feb 2026 09:00:00 +0000https://vo.rs/story/teriyaki-salmon/<p>Teriyaki salmon is the dependable weeknight winner, but white miso and honey lift the glaze from good to glorious. The miso adds savoury, almost caramel depth while the honey helps it lacquer the fish into a glossy, sticky finish. It needs barely fifteen minutes and a single pan, yet tastes special enough for guests, with a salty-sweet glaze you will want to spoon over everything.</p> <h2 id="ingredients" class="headerLink"> <a href="#ingredients" class="header-mark"></a>1 Ingredients</h2><p>Serves 4.</p> <ul> <li>4 salmon fillets, skin on (about 130g each)</li> <li>2 tbsp white miso paste</li> <li>2 tbsp honey</li> <li>3 tbsp soy sauce</li> <li>2 tbsp mirin</li> <li>1 tbsp rice vinegar</li> <li>1 tsp grated fresh ginger</li> <li>1 garlic clove, crushed</li> <li>1 tbsp vegetable oil</li> <li>1 tsp sesame seeds</li> <li>2 spring onions, finely sliced</li> <li>Steamed rice and greens, to serve</li> </ul> <h2 id="method" class="headerLink"> <a href="#method" class="header-mark"></a>2 Method</h2><ol> <li>Whisk together the miso, honey, soy sauce, mirin, rice vinegar, ginger and garlic until smooth.</li> <li>Pat the salmon fillets dry with kitchen paper; this helps them colour rather than steam.</li> <li>Heat the oil in a non-stick frying pan over medium-high heat.</li> <li>Lay the salmon skin-side down and cook for 4-5 minutes until the skin is crisp and golden.</li> <li>Turn the fillets and cook the flesh side for 2 minutes.</li> <li>Pour the glaze into the pan and let it bubble around the fish, spooning it over the fillets as it thickens.</li> <li>Cook for a further 2-3 minutes, basting often, until the glaze is sticky and the salmon is just cooked through.</li> <li>Lift the salmon out and reduce any remaining glaze for another minute until syrupy.</li> <li>Spoon the glaze over the fish, then scatter with sesame seeds and spring onions.</li> <li>Serve with steamed rice and greens, with extra glaze drizzled over.</li> </ol> <h2 id="the-story" class="headerLink"> <a href="#the-story" class="header-mark"></a>3 The Story</h2><p>Teriyaki is one of Japan&rsquo;s best-known cooking styles, and the name itself describes the method rather than a fixed recipe. Teri refers to the lustrous shine of the finished glaze, while yaki means grilled or pan-fried. Put together, it describes food cooked with a glossy sauce traditionally built from soy sauce, mirin and sake, simmered until it lacquers whatever it coats. The technique works beautifully with chicken, beef and, as here, oily fish.</p>Tue, 10 Feb 2026 09:00:00 +0000