Pan Fried Sticky Teriyaki Salmon

I have always been a big fan of Asian food, there is so much variety and depth to the flavours, and teriyaki is one of my favourites. It's a sauce that works well with both meat and fish, but for me there is no better combination than with fresh salmon. 


  • 2 salmon fillets (150g each)
  • 300g spinach 
  • 300g cavolo nero/kale 
For the sauce 
  • 50ml mirin
  • 50ml soy sauce
  • 50ml sake
  • 50ml maple syrup

Cooking Times

  • Prep Time : 5 mins
  • Cooking Time : 20 mins


Start by making the teriyaki sauce. To do this add all of the sauce ingredients to a pan and cook over a low heat for around ten minutes until the liquid starts to reduce down and thicken. 
Ensure the salmon skin is dry before applying a little olive oil and placing skin side down in a hot pan. Cook for three minutes before adding two table spoons of the teriyaki sauce and turning the salmon over to cook for a further three minutes. 
Once the fish is cooked take the pan off the heat and set aside whilst you cook the greens. Add a small knob of good quality butter to a hot pan, along with the kale and spinach. Cook for no more than one minute to allow the greens to soften but not over-cook. 
Serve the salmon on a bed of wilted greens and drizzle the remainder of the teriyaki glaze over the top. 

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