Fish Dishes
Teriyaki Salmon
Salmon fillets seared until crisp, then glazed in the pan with a quick home-made teriyaki of soy sauce, mirin, honey, ginger and garlic, served on rice with sesame-dressed pak choi.
- Serves 4
- Ready in 25 min
- Marinate 10 min (optional)
- Serve with rice or noodles
- Japanese-inspired
Method
Mix the soy sauce (4 tbsp), mirin (3 tbsp), honey (2 tbsp), ginger (15 g) and garlic (2 cloves) in a jug. If you have time, pour a third of it over the salmon (525 g) in a dish and leave for 10 minutes.
Cook the rice (275 g) following the packet instructions and keep it warm.
Pat the salmon dry. Heat the oil (1 tbsp) in a large non-stick frying pan over a medium-high heat and cook the salmon, presentation side (or skin side) down, for 4 minutes until golden and crisp. Turn it over and cook for 2 minutes more.
Turn the heat down, pour the rest of the sauce around the fish and let it bubble for 1–2 minutes, spooning it over the salmon until it turns sticky and glossy. If it will not thicken, stir in the cornflour mixture (1 tsp) and bubble for 30 seconds. The salmon is done when it flakes in the centre (about 50°C for just-pink).
Meanwhile steam or stir-fry the pak choi (300 g) for 2–3 minutes until the stems are just tender, then toss with the sesame oil (2 tsp) and a pinch of salt.
Serve the salmon on the rice with the pak choi, spoon over the sauce and scatter with the sesame seeds (2 tsp) and spring onions (2 spring onions).
Tip: tap a step to tick it off as you cook.
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See also
Chef’s notes
- Bake it instead: brush the salmon with sauce and roast at 200°C (fan 180°C, gas 6) for 12–14 minutes, then boil the remaining sauce in a small pan until syrupy and spoon it over.
- Gordon Ramsay sweetens his teriyaki with maple syrup instead of honey; either works.
- The sauce burns easily because of the honey; keep the heat moderate once it goes in.
- Use tamari instead of soy sauce for a gluten-free version, and check the mirin.
How this recipe was developed
We compared BBC Good Food’s teriyaki salmon with Gordon Ramsay’s, Jools Oliver’s (on Jamie Oliver’s site) and the most-rated version on Allrecipes.
- A home-made sauce. BBC Good Food (4.8/5 from 317 ratings) mixes soy, mirin or sherry, honey, ginger and sesame oil; Gordon Ramsay uses soy, mirin, maple syrup, ginger and garlic. We combine the two.
- Glaze in the pan. Ramsay reduces the sauce in the pan around the fish until sticky; we do the same rather than baking.
- Pak choi and sesame. BBC Good Food serves it with sesame pak choi and toasted sesame seeds.
- A short marinade. Allrecipes’ Teriyaki Salmon (4.6/5 from 220 ratings) marinates the fish; we use a short optional marinade.
Sources we compared (ratings as shown on each site on 1 November 2026):
- BBC Good Food (Good Food team): Teriyaki salmon (4.8/5, 317 ratings)
- Gordon Ramsay: Teriyaki Salmon
- Jamie Oliver (Jools Oliver): Jools’ teriyaki-inspired salmon skewers
- Allrecipes (Katzmeow): Teriyaki Salmon (4.6/5, 220 ratings)
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.