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23 Aug, 2021

Teriyaki Salmon

There is nothing quite as satisfying as a teriyaki sauce, sweet, savoury, umami flavours flecked with sharp lime juice and vibrant earthiness from the ginger. You really can put this on anything but here I have chosen salmon - I suppose I am a flexitarian as two or three times a year I tend to have a piece of fish. It is always the best possible quality I can find, Salmon should be wild and sourced in the UK. However if you are vegetarian this dish is also perfect using tofu instead of salmon.


Serves 6.


  • 6 salmon fillets
  • Small bunch fresh coriander, roughly chopped
  • 1 lime
  • 1 green chili, sliced
  • 6 garlic cloves
  • Serve with brown rice

For the Teriyaki sauce

  • 3 tbsp tamari sauce
  • 3 tbsp maple syrup
  • 1 tsp ground ginger power
  • 1 garlic clove, minced
  • 2 tbsp sesame oil
  • Juice 2 limes
  • 2 tbsp water


  1. To make the teriyaki sauce place all the ingredients into a small pan and simmer on a low heat for 3 minutes until completely combined.
  2. Place the salmon fillets on a lined baking tray and cover them with the teriyaki sauce, add some freshly sliced green chili and garlic cloves in their skin. Roast in the oven for 15-20 minutes depending on how you like your salmon cooked.
  3. Remove from the oven. Sprinkle over the fresh coriander, squeeze over the lime juice and serve with brown rice. Be sure to pour over any excess juice from the baking tray.