Teriyaki Salmon with Asian slaw


Serves 4


For the teriyaki salmon:

  • 4 salmon fillets
  • 60ml sake
  • 60ml dark soy sauce
  • 2 tbsp rice wine (mirin)
  • 1 tbsp caster sugar
  • 1 tsp grated ginger
  • 1 clove garlic grated

For the slaw

  • 1 small head of white cabbage
  • 2 large carrots
  • 2 spring onions, sliced
  • 1 tbsp caster sugar
  • 2 tbsp rice or white wine vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp grated ginger
  • Salt & pepper
  • 2 tbsp sesame seeds


Place sake, rice wine, soy sauce, sugar, ginger & garlic in a small saucepan over a medium heat, bring to a simmer and cook, stirring regularly, until the sauce thickens slightly. Set aside and leave to cool.

Place sesame seeds in a dry pan and toast until lightly brown. Keep an eye on them so they don’t catch! Set aside.

Place the salmon fillets in a ceramic or glass dish and pour over just more than half of the teriyaki sauce, turning to coat. Cover and place in the fridge for 30 mins.

In the meantime, slice the cabbage as finely as you can, and cut the carrots into matchsticks (or I spiralise them, it’s easier!). Place in a large bowl. Add the sliced spring onions.

In a separate bowl mix the sugar, vinegar, sesame oil and grated ginger until combined and the sugar is dissolved. Pour over the vegetables and mix. Season with salt & pepper to taste.

Turn your grill or bbq to high, shake off the excess sauce from the salmon fillets, and cook on the grill for approx. 3 minutes on each side, or until cooked to your liking.

Divide the slaw between the plates and place a salmon fillet on top of each. Pour over a drizzle of the remaining teriyaki sauce, and finish with a sprinkle of the toasted sesame seeds.

Serve with steamed rice, if you wish. Enjoy!


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