Teriyaki salmon
Teriyaki salmon with a glossy soy‑mirin glaze, tender flakes and bright sesame finish, creating a bold, vibrant dish that looks fresh, flavourful and perfect for easy weeknight cooking.
Equipment
- Bowl
- frying pan
Ingredients
- 2 salmon fillets
- 1 tbsp olive oil
- ½ tsp garlic paste
- ½ tsp ginger paste
- 3 tbsp dark soy sauce
- 2 tbsp maple syrup or runny honey
- 1 tbsp shaoxing (rice wine)
- pinch of pepper
- pinch of sesame seeds sprinkled over the top
- slices of spring onion sprinkled on top
- sliced red chilli (optional - if you like a little bit of heat)
Instructions
- In a bowl, mix together the garlic, ginger, soy sauce, maple syrup / honey, rice wine and a pinch of pepper and set aside.
- Heat the oil in a small frying pan and cook the salmon fillets for around 5-7 mins on each side, until nearly cooked through. This will depend on how thick they are.
- Pour the sauce over the salmon and cook for another 2 mins, spooning it over the salmon until glossy and sticky and the salmon is cook the through.
- Serve immediately with the any remaining teriyaki sauce over the top, sesame seeds and spring onions sprinkled on top
- If you like a little bit of heat, add some sliced red chillis.