37min 4 ppl
Salmon Teriyaki
15 minutes
4 people
Easy≤30 min & ≤6 steps
15 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 30g
Carbs 14g
Fats 22g
About this dish
Salmon fillets seared skin-side down until crisp, then glazed in a quick simmer of sticky teriyaki sauce. Ready faster than the rice that usually sits beneath it.
Allergy Info
Gluten, Soya, Sesame, Fish
Diet Info
Pescatarian
Before you start
Ready-made is fine, or make your own.
- Teriyaki Sauce120 mlstart 13 minutes aheadMake your own
Ingredients
Fresh Produce
- Spring onionssliced1
Fish & Seafood
- Salmon Fillet4 fillets600 g
Spices & Seasonings
- Toasted sesame seeds5 g
Oils & Condiments
- Ready-made teriyaki sauce120 ml
- Vegetable Oil10 ml
Utensils
- Large frying pan
- Meat thermometer
Method
1
Pat the salmon fillets dry and season lightly with salt.
Approx. 3 minutes
2
Heat the vegetable oil in a large frying pan over medium heat and lay the salmon in skin-side down.
Approx. 2 minutes
3
Cook for 4 minutes until the skin is crisp.
Approx. 4 minutes
4
Turn the fillets over and cook for 2 minutes, checking the centre reaches 63°C with a meat thermometer.
Approx. 2 minutes
5
Pour in the teriyaki sauce and simmer for 2 minutes, spooning it over the fillets, until glossy.
Approx. 2 minutes
6
Scatter with toasted sesame seeds and sliced spring onion to serve.
Approx. 2 minutes
