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Teriyaki Salmon
A quick Australian weeknight dinner — miso-glazed salmon with sesame and steamed bok choy. Starting the salmon skin-side down in the pan renders the fat and crisps the skin before the flesh ever gets flipped.
Total time
35 min
Prep
25 min
Cook
10 min
Difficulty
easy
Cuisine
Australian
Ingredients
4salmon fillets
3 tbspsoy sauce
2 tbspmirin
1 tbsphoney
1 tspsesame oil
1 tbspfresh ginger, grated
steamed rice and bok choyto serve
sesame seeds and spring onionto garnish
Instructions
1
Mix soy, mirin, honey, sesame oil and ginger.
2
Marinate salmon 20 minutes.
3
Cook in a non-stick pan skin-side down for 3-4 minutes.
4
Flip. Add marinade to pan. Cook 2 more minutes, basting.
5
Serve over rice with bok choy, sesame seeds and spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
95
Protein
5.1g
Fat
3.9g
Carbs
8.7g
Fiber
0.2g
Sodium
622mg
Reviews
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