Teriyaki salmon recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1260kJ 302.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 3.2g
- Sugars
- 13g
of the Reference intake
Carbohydrate 14.8gProtein 24.8gFibre 0.1g
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- 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.
- Pre-heat the oven to 200° C, 180° C fan, gas mark 6. Heat the oil in a frying pan until hot, then add thesalmon, skin side down, turn the heat down to medium and cook for 10 minutes.
- 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.
