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
- 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.