Japanese Inspired Teriyaki Salmon Sandwich

November 16, 2010

Food is the way to the heart. So if you want to get romantic this week, why not make this awesome lunchtime treat for the love of your life to take to work? 

There are lots of Japanese lunch options, such as cute bento boxes, sushi rolls, miso soup and more, but if you want something a little easier to prepare in advance, then this teriyaki salmon sandwich will have your coworkers staring on with pure jealousy. 

Our pro tip with this sandwich? Invest in some really good bread - the fancy sort! Ciabatta or crisp, homemade bloomer bread will bring the salmon to life - but if you're feeling extra creative, try to make some Japanese steamed buns to serve the salmon on.

Let's get to it!

You Will Need

  • 1 Thick Fillet of Salmon
  • 1 Tbsp Cornflour
  • 1 Tbsp Sake
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Mirin
  • 1 Tbsp Brown Sugar
  • 2 Tsp Chopped Ginger (or Paste)
  • 1 Chopped Spring Onion
  • 1/2 Fresh Red Chili
  • 1/4 Chopped Red Onion
  • 1 Tbsp Sour Cream
  • 1 Tsp Lemon Juice
  • 1 Tsp Sriracha


  • Take the salmon and slice it into two pieces, then dab off excess moisture with kitchen roll. Coat the salmon in the cornflour, and season well.
  • In a small bowl, combine the soy sauce, mirin and brown sugar. Whisk together well until the sugar is dissolved. 
  • Heat a non-stick pan and coat with a small amount of vegetable oil. Now place the salmon in the pan skin side down and press down with a spatula to sear.
  • After 3 mins, flip the salmon and add a little sake to the pan to season the fish. Turn down the heat, and cover in foil. Cook for a further 3 mins but keep checking the samlon to ensure it is cooked just right. The size of your salmon will affect its cooking time.
  • Remove the salmon and set it aside under some foil. Fry off the spring onions and ginger, then add the soy, mirin and sugar mix. This is your teriyaki sauce. When it starts to get a little thicker and stickier, add the salmon back to the pan and glaze with the sauce. 
  • Cook until the sauce looks slightly caramelised, then place the salmon on your bread. Serve on the sandwich with thinly sliced chilies, red onion, and sour cream mixed with a little lemon juice and sriracha.


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