Mary Berry Ginger Teriyaki Salmon

This delicious Mary Berry Ginger Teriyaki Salmon is a quick and easy meal packed with bold flavours. The salmon is perfectly glazed with a tangy, sweet marinade, creating a mouth-watering dish. Serve with rice or vegetables for a simple, nutritious dinner that can be customized with common ingredients.

This Ginger Teriyaki Salmon Recipe Is From Quick Cooking Cookbook by Mary Berry

Ingredients Needed

For the Salmon:

• 4 × 4½ oz thin salmon fillets, skin on
• 2 tbsp sunflower oil
• A small knob of butter
• 1 spring onion, sliced, to garnish

For the Marinade:

• ¼ fresh red chilli, deseeded and finely chopped
• Juice of ½ lime
• 3 tbsp soy sauce
• 1 stem ginger bulb, very finely chopped
• 2 tbsp ginger syrup (from the stem ginger jar)
• 1 garlic clove, crushed

How To Make Ginger Teriyaki Salmon

1. Make the Marinade: In a shallow dish, combine the chopped red chilli, lime juice, soy sauce, chopped stem ginger, ginger syrup, and crushed garlic. Mix everything together thoroughly.
2. Marinate the Salmon: Place the salmon fillets flesh side down in the marinade, spooning the sauce over the fillets to coat them well. Leave them to marinate for about 20 minutes, or longer if you have time.
3. Cook the Salmon: Heat a large frying pan over high heat, then add the sunflower oil and a small knob of butter. Season the fillets with salt and pepper, then fry them, flesh side down, for 2 minutes. Flip the fillets and cook for an additional 3 minutes, spooning the remaining marinade over them as they cook. The salmon should be just cooked through and the sauce should have thickened to a syrupy glaze.
4. Serve: Arrange the salmon fillets on a platter or individual plates. You can remove the skin if preferred. Spoon the sauce from the pan over the salmon and garnish with sliced spring onion. Serve with rice or stir-fried vegetables for a complete meal.

Recipe Tips

• Use Fresh Salmon: Fresh salmon fillets will give you the best taste and texture. It’s better than frozen salmon.
• Marinate Longer for Extra Flavour: If you have time, let the salmon marinate for 30 minutes to 1 hour to make it tastier.
• Cook on High Heat for Crispy Skin: To get crispy skin, cook the salmon skin-side down on high heat.
• Spoon Sauce While Cooking: Keep spooning the marinade over the salmon as it cooks to keep it moist and add more flavour.
• Serve Right Away: Serve the salmon right after cooking for the best texture and to enjoy the fresh glaze.

How To Store Leftovers

• Refrigerate: Store leftover Ginger Teriyaki  in an airtight container in the fridge for up to 2 days.
• Freeze: You can freeze leftover Ginger Teriyaki  for up to 1 month. To thaw, place it in the fridge overnight before reheating or serving.
• Reheating: To reheat Ginger Teriyaki Salmon, place it in a hot frying pan over medium heat for 2-3 minutes, spooning some of the sauce over it, or microwave for 1-2 minutes until warmed through.

Nutrition Facts

Serving Size: 1 container (383g)

• Calories: 500
• Total Fat: 5g
• Saturated Fat: 0g
• Cholesterol: 35mg
• Sodium: 960mg
• Potassium: 690mg
• Total Carbohydrate: 91g
• Dietary Fiber: 6g
• Sugars: 28g
• Protein: 25g

Try More Mary Berry Recipes:

• Mary Berry Smoked Salmon Canapé Sandwiches
• Mary Berry Salmon Fillets
• Mary Berry Lemon and Caper Salmon Linguine
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Crab Blinis