Published Nov 4, 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

75ml honey

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



  1. In a large dish (large enough to fit the salmon fillets in side by side) whisk together the soy, honey and lemon juice/ vinegar.
  2. Stir in the garlic and ginger to the soy sauce mix.
  3. Lay the salmon fillets in, skin side up and marinate in the teriyaki sauce for 30 mins.
  4. 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.
  5. 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.
  6. Bake until salmon is cooked through, about 15 to 20 mins.
  7. 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.


Nutritional Values:

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.

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