Teriyaki salmon

Teriyaki salmon recipe

5 ratings

See method

  • Serves 4
  • 10 mins to prepare, 1 hr to marinate and 20 mins to cook
  • 302 calories / serving

Ingredients

  • 4 boneless salmon fillets
  • 1tbsp oil

Teriyaki marinade

  • 2tbsp caster sugar
  • 4tbsp mirin
  • 4tbsp rice wine
  • 6tbsp soy

Each serving contains

  • Energy

    1260kj
    302kcal
    15%
  • Fat

    16g 23%
  • Saturates

    3g 13%
  • Sugars

    13g 15%
  • Salt

    3.2g 54%

of the reference intake
Carbohydrate 14.8g Protein 24.8g Fibre 0.1g

Method

  1. Mix together the teriyaki marinade ingredients and heat in a small pan to dissolve the sugar. Leave to cool. Place the salmon in a flat dish and pour over the cooled marinade, make sure the salmon is skin side up. Cover and leave to marinate for 1 hour in the fridge.
  2. Pre-heat the oven to 200° C, 180° C fan, gas mark 6. Heat the oil in a frying pan until hot, then add the salmon, skin side down, turn the heat down to medium and cook for 10 minutes.
  3. Transfer the salmon to a baking sheet and spoon over a little marinade. Cook in the oven for 10 – 15 minutes. Meanwhile place the remaining marinade in a small pan and bring up to the boil, spoon over the cooked salmon before serving. Serve with white rice and stir fried greens if you like.

You may also like

Be the first to comment

blog comments powered by Disqus