This is such a simple recipe, that's so easy to make yet so delicious. However, the key to the recipe is using the right Teriyaki sauce. Avoid the ones that are thin like soy sauce; you want something thick and gloopy.
I serve this with jasmine rice and Wagamama wok-fried greens.
Check out my Instagram reel and see how I make it!
Salmon fillets (one per person)
Olive oil
Thick teriyaki sauce (I use Lee Kum Lee)
Sesame seeds (optional!)
- Pre-heat the oven to 200°C
- Line a baking tray with foil or baking parchment.
- Remove any bones in the salmon fillets. Run your fingers along the sides and top of the fillet to feel for bones. Remove any using fish bone tweezers.
- Use a pastry brush to brush the bottoms of the fillets with olive oil and lay skin side down on the baking tray.
- Use the same pastry brush to dab the top of the fillets with the teriyaki sauce. You want to try and get as much sauce on the top of the fillet as possible.
- Place in the hot oven and cook for 15-20 minutes.
- Use the sesame seeds as a garnish.
