Teriyaki salmon
veryone loves this really tasty salmon. It’s marinated in a homemade teriyaki sauce, then pan‑fried to perfection for a quick, easy dinner. Teriyaki salmon is one of those dishes that delivers big flavour with hardly any effort — the fish soaks up a glossy mix of soy, ginger, garlic and sweetness before cooking to tender, flaky perfection, making it ideal for a speedy mid‑week meal.
This recipe brings all the best parts of classic teriyaki to your own kitchen: the sauce is sticky and savoury, the salmon stays beautifully moist, and the whole dish feels like something you’d happily order from your favourite restaurant. With just a handful of ingredients and minimal prep, it’s a brilliant go‑to when you want something delicious without fuss.
What goes well alongside this dinner?
Plain rice or noodles are my go‑tos, but skinny fries make a fun alternative, and a side of greens keeps everything nicely balanced.
Teriyaki salmon
Ingredients
- 4 salmon fillets
- salt and pepper
- ½ tsp garlic paste
- ½ tsp ginger paste
- 3 tbsp dark soy sauce
- 2 tbsp maple syrup
- 1 tbsp shaoxing (rice wine)
- dash of olive oil
Instructions
- Place the salmon fillets in a shallow dish, sprinkle with salt and pepper and set aside.
- In a bowl, mix together the garlic, ginger, soy sauce, maple syrup, rice wine and a dash of olive oil.
- Pour the dressing over the salmon, cover with cling film and leave in the fridge to marinate for a minimum of 20mins, the longer this is left, the better the salmon will taste.
- In a large frying pan, heat a tablespoon of olive oil, place the salmon in the pan, skin side down and cook for around 3 mins. Pour the remaining dressing over the salmon and cook for another 2 mins, turn the salmon over and cook the other side for another 4mins, basting the salmon with the sticky dressing.
- When fully cooked (salmon should start to flake), serve immediately with the any remaining teriyaki sauce over the top.