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Warm teriyaki salmon salad recipe

Warm teriyaki salmon salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Salmon salad

The simple technique of cooking salmon in a foil parcel captures all the succulent juices of the fish which, together with the teriyaki baste, makes a superb dressing for a mixed leaf and bean sprout salad. Serve with warm, crusty bread.

12 people made this

IngredientsServes: 4

  • 4 tsp teriyaki marinade
  • 4 tsp vegetable oil
  • 2 tsp Chinese rice wine vinegar
  • 4 skinless, boneless salmon steaks, about 140g each
  • 2 large red peppers, deseeded and thinly sliced
  • 100g baby spinach leaves
  • 85g watercress, thick stalks removed
  • 50g bean sprouts

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat the oven to 200°C/gas 6. Cut out 4 pieces of foil, each measuring about 30 x 25cm. Mix together the teriyaki marinade, oil and vinegar in a small bowl.
  2. Place 1 salmon steak on each piece of foil. Top each steak with one quarter of the pepper slices and spoon over one quarter of the teriyaki mixture. Bring 2 sides of the foil together to make loose parcels, then crimp the edges to seal so that none of the juices can escape.
  3. Place the foil parcels on a baking sheet and bake for 15–20 minutes. To test if the salmon is cooked, carefully open 1 of the parcels and cut into the centre of the salmon. The flesh should be pale pink and flake easily.
  4. While the salmon is cooking, toss together the spinach, watercress and bean sprouts and divide evenly among 4 plates.
  5. Top each salad with a salmon steak and pepper strips, then drizzle over the cooking juices and serve at once.

Cook's tip

You can buy ready-made teriyaki marinade in most groceries or supermarkets.


*Instead of salmon use mackerel fillets, which are also rich in omega-3 fatty acids, or skinless chicken breast fillets. For chicken, increase the cooking time to 20–25 minutes. *Canned water chestnuts, drained and sliced, would provide an alternative crunchy texture in place of the bean sprouts.

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For the teriyaki salmon

  • 125ml/4fl oz Shaoxing rice wine
  • 125ml/4fl oz sake
  • 125ml/4fl oz mirin
  • 125ml/4fl oz soy sauce
  • 3 tbsp caster sugar
  • 4 x 175g/6oz salmon fillets, skinned and pin-boned

For the salad

  • 5cm/2in piece fresh ginger, peeled and finely julienned
  • 2 garlic cloves, thinly sliced
  • 2 long red chillies, thinly sliced
  • 2 red peppers, finely julienned
  • 1 small tin bamboo shoots, drained
  • 110g/4oz Chinese cabbage, finely shredded
  • 3 tbsp fresh coriander leaves
  • 1 tbsp coriander cress
  • 3 tbsp palm sugar
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 lime, juice only , for deep frying

For the coriander mayo

  • 2 handfuls fresh coriander, roughly chopped
  • 200ml/7floz rapeseed or light olive oil
  • 2 free-range eggs, yolks only
  • 1 tsp white wine vinegar
  • ½ tsp powdered mustard
  • 1 tsp salt
  • 1 lemon, juice only

Teriyaki salmon

Bring flavours of the east to your kitchen with Chris Bavin&rsquos simple recipe for Teriyaki Salmon. This is a fantastic dish to whip up if you&rsquore short on time but want a light and delicious meal. Pair with sushi, sticky rice or your favourite noodles and add a splash of green with tenderstem broccoli or pak choi (Chinese cabbage).

For a deeper flavour, marinate the salmon in the sauce overnight before you get cooking &ndash great if you&rsquore in a hurry! Serve with quick or leftover rice and you&rsquove got a speedy fusion of eastern flavours at home.


  • 2cm (3&frasl4in) piece of fresh or frozen root ginger, peeled and grated
  • 2 garlic cloves, peeled and finely sliced
  • 3 tbsp soy sauce
  • 2 tbsp sweet chilli sauce or honey
  • 1 tsp sesame oil
  • zest and juice of 1 lime
  • 4 x 150g (51/2oz) salmon fillets
  • 1 tbsp rapeseed or vegetable oil
  • 1 tbsp sesame seeds
  • some chilli, deseeded and chopped, to taste
  • small handful of coriander
  • 4 slices of lime
  • sushi or sticky rice, cooked according to the packet instructions
  • pak choi or tenderstem broccoli


  • In a dish that is large enough to fit the salmon, mix together the ginger, garlic, soy, chilli sauce or honey, sesame oil, and the zest and juice of the lime. Place the salmon fillets in the sauce and turn them over to cover them completely. At this stage, you can cook the salmon, as below, or cover it with cling film and marinate it in the fridge for up to 24 hours.
  • Heat the oil in a frying pan over a medium heat. Take the salmon out of the marinade, letting any excess sauce drip off and keeping this to one side, then put the salmon in the pan, skin-side down.
  • Cook the salmon for 3 minutes then pour in the reserved marinade and turn the salmon over to cook for another 3&ndash4 minutes. If the sauce becomes too thick and sticky, simply add a tablespoon of water.
  • Once cooked, sprinkle over the sesame seeds, chilli, and coriander and serve with a slice of lime, the cooked rice, and the pak choi or broccoli.

Love your leftovers!

Transform your leftovers into delicious flatbreads. Mix 1 tbsp sweet chilli sauce with 1 tbsp mayonnaise. Add lime zest and enough lime juice to loosen the sauce slightly. Warm a flatbread and top it with salad leaves, cucumber batons, radishes if you have them, and the leftover salmon, then add the dressing and a few sesame seeds.

Salmon salad bowl

Serve the salad warm, or take it to work in a lidded container for a nutritious and filling packed lunch.



Skill level


  • 25 g brown rice, or brown and wild rice mix
  • 75 g frozen edamame beans or frozen peas
  • 2 salmon fillets, 120 g each
  • 1 tsp sesame seeds
  • crushed dried chilli flakes (optional)
  • 2 large handfuls young spinach leaves or mixed baby salad leaves
  • ½ medium avocado, chopped
  • 1 medium carrot, trimmed and coarsely grated
  • 2 spring onions, trimmed and finely sliced
  • 4 radishes, trimmed and sliced

Soy and lime dressing

  • 2 tbsp dark soy
  • 1 tbsp sesame oil
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • lime wedges, to serve

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat the oven to 200˚C/fan 180˚C and line a small baking tray with foil.

2. Half fill a small saucepan with water and bring to the boil. Add the rice and cook for about 20 minutes, or until tender. Add the edamame beans or peas and return to the boil, stirring. Drain immediately.

3. To make the dressing, combine the soy sauce, sesame oil, lime juice, and honey in a small bowl and whisk well.

4. Place the salmon, skin-side down, on the prepared tray and drizzle with 2 teaspoons of the dressing. Sprinkle with the sesame seeds and chilli flakes, if using. Bake for 10–12 minutes, or until just cooked. (It is ready when the salmon flakes into large pieces easily when prodded with a fork.)

5. Divide the leaves, rice and beans or peas between two bowls. Add the leaves and arrange the avocado, carrot,
spring onions and radishes alongside. Flake the salmon into the bowl (leaving behind the skin), drizzle with the
rest of the dressing and serve with lime wedges for squeezing over.

Make the full amount, even if you only need one serving, as the rest will keep well in the fridge for the next day.

•The dressing contains 39cals per tablespoon – without the honey. Feel free to add it to a different salad but don’t
forget to add the extra calories.

•Per serving:542 cals, protein 33 g, fat 35.5 g, fibre 6 g, carbs 20 g.

Recipe from The Fast 800 Recipe Book by Dr Clare Bailey, Justine Pattison and foreword by Dr Michael Mosley. Published by Simon & Schuster and is available now ($AU35)). Read all about the new book here.


  • 1/4 cup sliced almonds
  • 1 (9-oz) package chopped lettuce mix
  • 1 cup shredded carrots
  • 3 green onions, thinly sliced
  • 4 (4-oz) salmon fillets
  • Salt and pepper to taste
  • Dressing
  • 2 tablespoons light brown sugar
  • 1/4 cup olive oil
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 teaspoons sesame oil

4. Teriyaki Tofu 照り焼き豆腐

Crispy on the bite, yet delicately soft, this pan-fried Teriyaki Tofu is incredibly flavorful! Enjoy as an appetizer, or as a main dish with rice. This is the game-changer recipe to make for that person in your family who is so certain they do not like tofu.

Teriyaki Salmon Sandwich

This salmon has crispy surface and juicy texture and is coated with the silky, savory and sweet teriyaki sauce. The creamy, garlicky yogurt brings the charred burger bun and the rich salmon together perfectly. With some colorful tomato and cucumber salad, you can have this fancy treat on the dinner table in less than 30 minutes, and the whole meal is only 545 calories!

This teriyaki salmon sandwich is a new experiment I made last weekend, which turned out as good as I expected. Starting from the proven combination “teriyaki” and “salmon”, I didn’t worry that anything would go wrong from there. Instead of cheese, I chose to use Greek yogurt. The creamy yogurt goes perfectly with flavor of the soy sauce, and its texture goes great with fatty salmon (just like the time I used it on crispy salmon with soba noodle). I really love to use Greek yogurt in all sorts of savory dishes. It can add a satisfying creaminess to a dish without increasing your waist size.

My first experience with teriyaki was at Yoshinoya in Beijing. I love their teriyaki chicken bowl and it’s still one of my favorite choices for a quick lunch. By the way, the real Yoshinoya in Japan does not serve any teriyaki dish or any chicken. I was so surprised when I found that out while in Japan, and was a bit disappointed when I couldn’t find my favorite dish on the menu.

Believe it or not, teriyaki is really easy to cook and you can even make a tasty one at home without certain ingredients.

I admit this recipe is not the authentic way to cook teriyaki sauce. Due to lack of ingredients and my compulsion to add ginger and scallions to every fish dish, this version is more on the Chinese side of the spectrum. The salmon is infused with of a savory flavor of herbs and is less sweet than the typical American teriyaki. I learned this cooking method from the teriyaki salmon recipe from Just One Cookbook. I suggest you check out that page if you want to recreate the real Japanese taste.

As for the result of my experiment, I’m happy to announce that you can cook very delicious teriyaki sauce without Japanese sake (rice wine) or mirin (Japanese sweet rice wine). This time I used white rum with water, and the dish turned out surprisingly tasty (if you happen to be a Japanese chef, please do not throw eggs at me!). The flavor is drier and more pungent, with different nuances than the one that is cooked with rice wine.

Again, this is not an authentic recipe. If you can get sake, I strongly recommend you use it, instead of any other type of alcohol. I found that sake is very important in all sorts of Japanese cooking and is a good ingredient (and drink) to keep in your pantry. Try out these quick and easy grilled chicken wings and you will find out what a great flavor sake can create with only salt and pepper.

Step one – Heat the oil in a frying pan and fry the fish. Pop it into the pan skin side down, and leave to cook for several minutes. Turn and let each side cook.

How to Stop Fish Sticking to the Pan

Simply put the fish into the hot pan and leave it. I know it’s tempting to prod and move it around in an attempt to stop it sticking, but just leave it be.

I was taught this trick by one of the best chefs in the world Michel Roux, at a class, and got perfectly cooked delicate mackerel fillets that didn’t stick at all when using a non stick pan.

Once cooked, remove the salmon from the pan and set to one side. Pour out the fat and oil from the pan and give it a quick wipe with a paper towel.

Step two – Add soy, honey, and apple cider vinegar to the pan. Grate in the ginger, and add the crushed garlic.

Cook on a medium heat until the sauce starts to bubble and thicken.

Remember that as the sauce cools, it will thicken further.

How to Store Fresh Ginger

Wrap in a bag, or pop into an airtight box and freeze. Use a fine Microplane style grater to grate from frozen then pop the rest of the ginger root back into the freezer. No need to peel.

Step three – Turn the heat down, and return the fish to the pan to warm through. Turn the salmon gently in order to coat each piece evenly in the teriyaki sauce.

Step four – Serve immediately! We enjoy this teriyaki glazed salmon with rice, though you could opt for noodles or just steamed greens.

For an authentic but easy accompaniment, stir sesame seeds and chopped scallions/spring onions through freshly cooked rice.

Teriyaki Salmon Salad

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Note that cooking time includes the initial chilling time of the salmon. Cooking the salmon ahead will cut the cooking time significantly. This recipe makes good leftovers and will keep well, refrigerated, 2-3 days.

1 tsp olive oil
6 ounces fresh salmon (skinned)
1/4 ripe avocado
2 tsp low sodium teriyaki sauce or gluten-free teriyaki sauce
1 tsp sesame oil
1 large rib celery (finely diced)
1 medium green onion (finely diced)
fresh ground black pepper (to taste)

Place the olive oil in a small skillet over medium high heat.

When the oil is hot add the salmon and cook on each side for about 6 minutes.

How to Reheat Teriyaki glazed Salmon

  • From the fridge: You can gently reheat the teriyaki salmon in a nonstick skillet, covered, or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry.
  • From frozen: Thaw teriyaki salmon in the refrigerator overnight then reheat per any of the above methods.

Watch the video: Schnelles Teriyaki Saucen-Rezept von Steffen Henssler (June 2022).