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Teriyaki salmon

 

Method 1

Ingredients

2 skinless salmon fillets

1 tbsp sweet chilli sauce

1 tbsp honey

1 tsp sesame oil

1 tbsp mirin

or dry sherry

2 tbsp soy sauce

2 tsp finely grated ginger

brown rice

or noodles, to serve (optional)

For the pak choi

2 large pak choi

(about 250g)

2 tsp vegetable oil

2 tsp sesame oil

3 garlic cloves

grated

75ml fish or vegetable stock

2 tsp toasted sesame seeds

for sprinkling

step 1

Heat oven to 200C/180C fan/gas 6 and put the skinless salmon fillets in a shallow baking dish.

step 2

Mix the sweet chilli sauce, honey, sesame oil, mirin or dry sherry, soy sauce and finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.

step 3

Meanwhile, cut a slice across the base of the pak choi so the leaves separate.

step 4

Heat the vegetable oil and sesame oil in a wok, add the grated garlic cloves and stir-fry briefly to soften.

step 5

Add the pak choi and fry until the leaves start to wilt. Pour over the or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.

step 6

Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with the toasted sesame seeds and serve with brown rice or noodles, if you like.

Method 2

🧂 Ingredients

For the salmon:

2–4 salmon fillets

Salt and black pepper (to taste)

1 tablespoon oil (vegetable or olive)

For the teriyaki sauce:

¼ cup soy sauce

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar (or apple cider vinegar)

1 tablespoon mirin (optional but recommended)

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon cornstarch + 2 teaspoons water (for thickening)

🍳 Instructions

Season the salmon

Pat dry, then lightly season with salt and pepper.

Sear the salmon

Heat oil in a pan over medium-high heat.

Place salmon skin-side down (if it has skin). Cook 4–5 minutes, then flip and cook another 2–3 minutes. Remove and set aside.

Make the teriyaki sauce

In the same pan, add soy sauce, honey, vinegar, mirin, garlic, and ginger. Let it simmer for 2–3 minutes.

Thicken the sauce

Stir in the cornstarch slurry. Cook until it becomes glossy and slightly thick.

Glaze the salmon

Return salmon to the pan and spoon the sauce over it for 1–2 minutes until coated.

Serve

Serve hot with rice or vegetables. Garnish with sesame seeds or chopped green onions if you like.

🍚 Tips & Variations

Works great with steamed rice and broccoli or snap peas

You can bake instead: 200°C (400°F) for ~12–15 minutes, then brush with sauce

For extra flavor, marinate the salmon in the sauce (before thickening) for 20–30 minutes



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