Article Created on November 5, 2020 | Last Updated on August 1, 2022
Published Nov 5, 2020
Salmon is a wonderful fish, full of antioxidants and many other vitamins and minerals. Probably its best attribute is the amount of omega-3 fatty acids it contains, which promote a healthy heart. This recipe is almost Far Eastern style and extremely tasty.
Serves: 4 fillets
Preparation Time: 35 minutes
Cook Time: 15 – 20 minutes
Rest Time: N/A
Dietary: Vegetarian, gluten free
4 boneless salmon fillets with pin bones removed, approx. 90-100g each
250ml soy sauce
2tbsp fresh lemon juice or mild vinegar
One 2cm/1-inch piece fresh ginger, peeled and sliced
3 cloves garlic, smashed
2 scallions thinly sliced
1tbsp of sesame seeds
- In a large dish (large enough to fit the salmon fillets in side by side) whisk together the soy, honey and lemon juice/ vinegar.
- Stir in the garlic and ginger to the soy sauce mix.
- Lay the salmon fillets in, skin side up and marinate in the teriyaki sauce for 30 mins.
- About 15 mins after you have set the salmon aside to marinate, preheat oven to 200°C/Gas mark 6. You can marinate for longer, to get more flavour into the salmon.
- Place salmon, skin side down, in a non-stick pan with an oven-proof handle, or an oven-proof shallow dish. Spoon over the marinade.
- Bake until salmon is cooked through, about 15 to 20 mins.
- Serve immediately, lightly brushing the fillets several times over with the teriyaki sauce mix and roughly sprinkling over the thinly sliced scallions before finishing with a dusting of sesame seeds. Can be served with or without skin.
Try serving with stir-fried pak choi or Chinese greens for a really healthy meal.
Per fillet: Calories 264Kcal, Protein 24g, Carbohydrate 8g, Fibre 2g, Fat 14g
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.