Vermicular | Teriyaki Salmon

Teriyaki Salmon

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
8 min
Cooking Steps

[LOW] 5 min

[MED] 3 min


2 (6 oz each) salmon fillets, skinless
1 tablespoon vegetable oil
30 g green beans, trimmed and halved crosswise

Teriyaki Sauce
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 tablespoon honey
½ teaspoon ground ginger

White sesame seeds
Chopped scallions

  1. In a small bowl, mix ingredients for Teriyaki Sauce. Set aside.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, switch to [LOW] heat and spread vegetable oil evenly. Place salmon fillets skin-side up, cover and steam-roast over [LOW] heat for 5 minutes.

  3. Uncover and switch to [MED] heat. Flip fillets and add green beans and Teriyaki Sauce. Cook uncovered over [MED] heat for 3 minutes, or until sauce thickens.

  4. Sprinkle sesame seeds and chopped scallions on top and serve hot.

  • Make sure fillets are patted dry and come to room temperature before cooking.

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Musui–Kamado with the Vermicular Cookbook.

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