Step up your salmon game with our ginger-laced – and super easy – teriyaki marinade. The high fat content of salmon fillets mean the fish will hold up well against a high heat, while marinating them before cooking makes for meltingly soft fillets – perfect for a quick grill in your Ooni pizza oven.
Ingredients
Serves 2 as a main
3 x 240g (8.5oz) salmon fillets (or different sized fillets that total 720g)
1 spring onion (scallion), finely sliced
15g (1 tablespoon) black sesame seeds
15g (1 tablespoon) white sesame seeds
40ml (2 tablespoons) olive oil
Teriyaki marinade
45g (3 tablespoons) cornflour
150ml (5fl oz) soy sauce
150g (5.3oz) soft brown sugar
80g (2.8oz) ginger, minced
80ml (4 tablespoons) toasted sesame oil
60ml (3 tablespoons) mirin
2 cloves garlic, minced
Method
In a small bowl, mix the cornflour with 3 tablespoons of boiling water and mix well until fully dissolved. Add a touch more water if needed to dissolve the cornflour fully. Set aside.
In a bowl, combine the rest of the marinade ingredients. Add the cornflour mixture to the marinade. Heat the marinade in a microwave on a medium heat for 3 minutes. If you don’t have a microwave, use a saucepan over a medium heat to warm up the marinade until it begins to thicken. Heating up the marinade activates the cornflour and helps it to thicken the marinade, so that once the marinade is cooked it turns into a sticky glaze rather than just a flavourful sauce.
In a dish, cover the salmon fillets with the marinade and leave to marinate in the fridge for at least half an hour.
Preheat your Ooni pizza oven to 350°C (662°F). You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Add the olive oil to your Sizzler Pan and place in your oven to preheat the pan. You can also make this recipe using the Skillet or Grizzler Pan.
Remove the Sizzler from the oven and place the salmon skin side down in the pan. At this stage, there shouldn’t be too much marinade in this pan - you want to grill the fish first rather than poaching it in the marinade. Return the Sizzler to the oven to cook the salmon.
Cook in the oven for 5 minutes, or until the salmon flesh is beginning to char. Remove the Sizzler from the oven and pour the remaining marinade over the salmon. Return the Sizzler to the oven and cook the salmon for another 5 minutes, or until the salmon flesh has turned to a caramel brown colour.
Once cooked, remove the Sizzler from the oven. Baste the salmon with the teriyaki glaze in the pan, and scatter with the spring onions and sesame seeds. The salmon fillets can be served right from the pan – use the Sizzler’s fitted wooden board to rest the hot pan on your dining table.
