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Teriyaki salmon recipe

Teriyaki salmon recipe

10 ratings

Succulent salmon loves the sweet, saltiness of Teriyaki sauce as a partner and in this dish, with an easy marinade that needs only a handful of ingredients, it all comes together beautifully. Serve with fluffy jasmine rice and some crunchy broccoli. See method

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

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.

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