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Teriyaki Salmon from the Wood Fired Oven

Teriyaki salmon from the wood fired oven is a great way to recreate this traditional Japanese cooking technique – glazing foods with soy sauce, mirin and sugar.  You’ll get a delicious sweet and salty sauce with a hint of smoke from the oven and super succulent salmon

Not at all difficult to get together quickly and simply in your wood fired ovens and you can see how David cooks ours in this week’s #woodfiredweekly here.

Teriyaki Salmon from the Wood Fired Oven – Ingredients for 2 people

2 salmon fillets, about 150g each

150g pre-cooked noodles, soaked and drained as per the instructions

1 red or yellow pepper (or half of each), deseeded and cut into strips about 1/2cm thick

1 medium leek, cut into half in the middle and cut each half into long strips (2mm thick)

1 fresh red chilli, deseeded and finely chopped

1 clove garlic, peeled and crushed

3cm piece root ginger, grated

1tbsp sunflower oil

1tbsp sesame oil

Handful of chopped coriander

1/2 tbsp sesame seeds

For the teriyaki sauce:

1 clove garlic, peeled and crushed

3cm piece root ginger, grated

60ml soy sauce

30ml maple syrup

30ml mirin or dry sherry

1 lime

Teriyaki Salmon from the Wood Fired Oven – Oven state, equipment etc

2-3 Mississippi

Heat deflector on left hand side

Door on

2 frying pans, 1 bowl

Teriyaki Salmon from the Wood Fired Oven – Method

1. Mix together the teriyaki sauce ingredients in a bowl and marinate the salmon fillets in this mixture for 20 minutes.

2. Pour the liquids into a frying pan and reduce in the oven for a few minutes until sticky.

3. Add the salmon to the sauce, spoon some of the sauce over the top and then cook in the oven, basting regularly until the salmon is cooked (7-8 minutes).

4. While the salmon is cooking, stir-fry the pepper strips, leek strips, garlic, ginger and chilli in a separate pan in a little sunflower oil until soft. Add the noodles and put back into the oven for a few minutes until everything is cooked through and hot.

5.  Stir the coriander and sesame oil through the noodles and vegetable mix and arrange on a plate with the salmon fillets on top. Squeeze the lime juice into the pan and stir well in the oven to get all of the sauce off the base of the pan then spoon it over the salmon. Serve immediately with the sesame seeds sprinkled over the top.

Teriyaki Salmon from the Wood Fired Oven – Alternatives

  • Our teriyaki sauce is delicious with chicken thighs, duck breasts or pork skewers.
  • You can also use it just as a dip for prawn crackers or spring rolls.
  • Instead of the maple syrup we used here, substitute runny honey or brown sugar
  • Instead of the sherry, try cider vinegar, rice wine, dry white wine or mirin.

Teriyaki Salmon from the Wood Fired Oven – Wine Suggestion

And to drink with this dish Suzie Sutton of Michael Sutton’s Wine Celler recommends “A manzanilla sherry  – probably Solear which is a 6 year old manzanilla from Sanlùcar, pure & elegant and a perfect contrast to the umami of the teriyaki sauce”.
Happy cooking!
David and Holly
More fish recipes in our Wood Fired Fish & Seafood
Teriyaki Salmon from the Wood Fired Oven
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