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Teriyaki salmon recipe
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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
Ingredients
- 4 boneless salmon fillets
- 1tbsp oil
Teriyaki marinade
- 2tbsp caster sugar
- 4tbsp mirin
- 4tbsp rice wine
- 6tbsp soy
Each serving contains
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Energy
1260kj
302kcal
15%
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Fat
16g
23%
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Saturates
3g
13%
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Sugars
13g
15%
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Salt
3.2g
54%
of the reference intake
Carbohydrate 14.8g
Protein 24.8g
Fibre 0.1g
Method
- 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 the salmon, 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.