Bouchées de Saumon Teriyaki Rapides
Petits cubes de saumon dorés, enrobés d'une sauce teriyaki brillante et légèrement sucrée, sans sucre ajouté.
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Cut the salmon
Pat the salmon dry with paper towel, then cut it into even cubes no larger than 1.27 cm (1/2 inch). Drying it well helps it brown instead of steaming in the pan.
- 400 g salmon
✅ C'est prêt quand : cut into even 1.27 cm (1/2 inch) cubes
Mix the sauce
In a small bowl, whisk together the soy sauce, rice vinegar, garlic, ginger and water. Set this light, sugar-free sauce aside for later.
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 garlic cloves
- 1 tsp ginger
- 2 tbsp water
✅ C'est prêt quand : sauce is well combined
Coat lightly
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Sear the salmon
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Add the glaze
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Make it fun
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Serve and store
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Cut the salmon
Pat the salmon dry with paper towel, then cut it into even cubes no larger than 1.27 cm (1/2 inch). Drying it well helps it brown instead of steaming in the pan.
- 400 g salmon
✅ C'est prêt quand : cut into even 1.27 cm (1/2 inch) cubes
Mix the sauce
In a small bowl, whisk together the soy sauce, rice vinegar, garlic, ginger and water. Set this light, sugar-free sauce aside for later.
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 garlic cloves
- 1 tsp ginger
- 2 tbsp water
✅ C'est prêt quand : sauce is well combined
Coat lightly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sear the salmon
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make it fun
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve and store
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Teriyaki is a Japanese cooking method, not a dish in itself: food is grilled or pan-seared, then coated in a glaze of soy sauce, mirin and sake that turns glossy and slightly sweet as it reduces. It was traditionally used for fish, since Japan's coastal kitchens have long centred on simple, fast ways to cook the day's catch.
Home cooks adapted it over time into an everyday weeknight method, far simpler than restaurant versions, because it needs only a hot pan and a handful of pantry staples to turn plain fish into something full of flavour in minutes.
⭐ Why It's Famous
It turns ordinary salmon into something glossy, savoury-sweet and deeply comforting, using only a few ingredients and almost no active cooking skill.
💡 Fun Fact
The word teriyaki comes from "teri" (shine) and "yaki" (grilled), describing exactly what the glaze does to the fish.
Japan
35.68°N, 139.65°E
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