This is such a simple recipe, that's so easy to make yet so delicious.
Although you can make your own Teriyaki sauce, I usually use a jarred sauce. However, the key to the recipe is using the right type of Teriyaki sauce. You want one that is thick, almost like a ketchup consistency, not runny like soy sauce.
Make sure you add the sauce onto the fish, just before you put in the oven, so that the sauce doesn't have time to run off the top of the salmon fillets.
I like to serve this with jasmine rice and my stir fried sesame soy greens, although any stir fry vegetables would work well. If you're really short on time, then frozen peas are an option too!
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)
Toasted 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.
