Mary Berry Ginger Teriyaki Salmon

This is one of those recipes I pull out when I’ve had enough of boring dinners but still don’t want to do much. Honestly? I was sceptical at first. Teriyaki? At home? With stem ginger from a jar? But then it happened. That sticky, shiny glaze. The sizzle in the pan. The first bite—hot, tangy, and sweet with a little kick—and I was hooked.

It’s the kind of dish that makes you feel smug because it looks impressive, smells amazing, and takes barely 5 minutes on the hob. The secret? That syrupy ginger marinade does all the work. You just have to not burn it. (Ask me how I know.)

WHAT MAKES THIS RECIPE SPECIAL

• The marinade pulls double duty—it tenderises, glazes, and finishes as a sauce.
• Ginger syrup from stem ginger is an underrated kitchen hero—sweet, floral, and warm.
• High heat is your friend here. It gives the salmon colour and that lovely sticky edge.
• You don’t need a wok. A regular frying pan and 20 minutes are all it takes.

Honestly, this dish feels like you’ve ordered in—but better.

INGREDIENTS + WHY THEY MATTER

Salmon fillets (4 x 4½ oz) – Skin-on helps hold it together, and gives a crispy finish if cooked right.
Sunflower oil + butter – High heat oil + a knob of butter = flavour and colour.
Spring onion (1, sliced) – For a fresh finish. I toss it on at the end like a garnish that means it.

For the Marinade:

• Red chilli (¼, finely chopped) – Just enough heat.
• Lime juice (½) – Brightens and balances the sweetness.
• Soy sauce (3 tbsp) – Adds salt and depth.
• Stem ginger bulb + syrup – Key to that glossy glaze.
• Garlic (1 clove, crushed) – Classic. You need it.

MAKING IT YOURS (WITHOUT RUINING IT)

No stem ginger syrup? Mix honey and fresh ginger—it’s not identical, but still tasty.
No lime? Use lemon or rice vinegar.
Want it spicier? Use half a fresh chilli or add a splash of sriracha.
No salmon? This also works with cod, chicken thighs, or tofu—just adjust the cook time.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Sauce burned	Pan too hot when adding marinade	Lower the heat slightly, stir constantly
Salmon dry	Overcooked	2 mins each side is plenty—rest off heat
Glaze too thin	Didn’t reduce long enough	Let it bubble and thicken before serving
Sauce bland	Forgot to marinate	Even 20 minutes makes a huge difference

HOW TO MAKE MARY BERRY’S GINGER TERIYAKI SALMON

1. Make the Marinade
In a shallow bowl, mix chopped chilli, lime juice, soy sauce, stem ginger, syrup, and garlic.

2. Marinate the Salmon
Place fillets flesh-side down in the marinade. Spoon over to coat. Let sit for 20 mins (or up to 1 hour if you’ve got time).

3. Sear the Salmon
Heat oil and butter in a frying pan over high heat. Season salmon with salt and pepper. Place in the pan, flesh-side down, and cook for 2 minutes.

4. Flip and Glaze
Turn salmon skin-side down. Spoon over remaining marinade and cook for another 3 minutes, until the glaze is syrupy and the fish is just cooked through.

5. Serve
Plate the salmon. Remove skin if you prefer. Spoon pan sauce over the top and garnish with sliced spring onion. Serve hot with rice or stir-fried greens.

TIPS FROM MY KITCHEN

• I always pat the salmon dry before marinating—it helps the glaze stick better.
• My pan runs hot, so I turn the heat down slightly when adding the marinade.
• I use leftover marinade on steamed broccoli—it’s so good.
• Want to double the sauce? Do it. You’ll want extra to spoon over your rice.

STORAGE + SERVING

Fridge: Leftovers keep 2 days in an airtight container.
Freezer: Freeze for up to 1 month. Thaw overnight in fridge.
Reheat: Gently pan-fry or microwave with extra sauce to keep it moist.
Serve with: Jasmine rice, stir-fried pak choi, or sesame noodles.

FREQUENTLY ASKED QUESTIONS

Q: Can I bake the salmon instead?
A: Yes—bake at 200°C (180°C fan) for 12–15 mins. Spoon marinade over halfway through.

Q: What’s stem ginger syrup?
A: It’s the syrup from a jar of stem ginger in syrup—usually in the baking aisle. Sweet, spiced, and brilliant in marinades.

Q: Can I make the marinade in advance?
A: Absolutely. It keeps for up to 3 days in the fridge and also works on chicken or veg.

Q: Is this kid-friendly?
A: Yes! Just go light on the chilli, or skip it entirely.

Q: Can I cook the skin crispy?
A: Definitely. Cook skin-side down first for 4 minutes if you want it crispy—then flip and glaze.

Try More Recipes:

• Mary Berry Salmon And Herb Coulibiac
• Mary Berry Blackened Salmon
• Mary Berry Smoked Salmon And Haddock Kedgeree​