Grilled salmon teriyaki with cucumber salad

Grilled salmon teriyaki with cucumber salad

Salmon fillets are cooked straight from frozen for convenience - the sticky glaze helps to keep the fish moist while it cooks

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Dairy-free

Method

  1. Heat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.
  2. Place the tray about 4in away from the heat, then grill for 20 mins. Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly. Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.
  3. For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.
Try

Frozen fish

Fish expert CJ Jackson says flash-frozen fish can be a better buy than fresh. It's often cheaper and can be 'fresher than fresh'. Plus, it's a great freezer standby and can be cooked from frozen.

Copyright: Angela Nilsen

PER SERVING

340 kcalories, protein 27g, carbohydrate 18g, fat 18 g, saturated fat 3g, fibre 0g, sugar 9g, salt 4.23 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

  • Binder photo rozzzz

    19 February 2009

    rozzzz rated this recipe

    2 stars

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  • Binder photo Simrat Kailey

    25 February 2009

    Simrat Kailey rated and commented on this recipe

    5 stars

    absolutely brilliant - didnt do the cucumber - just a simple salad worked fine as well. but the salon turned out really really good - instant hit with the hubby!! :)

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  • Binder photo Jo

    03 March 2009

    Jo rated and commented on this recipe

    2 stars

    I found this very salty & wouldn't do it again. The cucumber salad was lovely but prefer serving salmon another way.

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  • Binder photo recipes

    03 March 2009

    recipes rated and commented on this recipe

    5 stars

    Really liked this, also added in a bit of honey - need to watch grill carefull as can burn (maybe the extra honey), but gave a lovely finish

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  • Binder photo DJW

    09 March 2009

    DJW rated and commented on this recipe

    5 stars

    Didn't do the salad but made it a salmon stir fry. As only me eating cut salmon into chunks and made marinade substituting tsp for tbsp and just 1 small clove of garlic and used light soy sauce as it was nearest. Left to marinate for the sfternoon. Stir fry some veg till just beginning to soften then added salmon for a few minutes followed by the marinade and a pack of straight to wok noodles. Delish so quick and all in the wok! Will do again for hubby but use chicken as he is not a fan of salmon.

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  • Binder photo Frantic Flapjack

    10 March 2009

    Frantic Flapjack rated and commented on this recipe

    3 stars

    Good for a mid-week supper. Used fresh salmon and marinated the fillets for an hour. Put in a hot oven to cook for 20 minutes rather than grill them, as they tend to burn quite quickly under a grill. Also added peas to the rice to give it all a bit more colour and served with a mixed salad.

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  • Binder photo beckyv

    23 June 2009

    beckyv commented on this recipe

    This is amazing! However i cook it with Steak (Ribeye). Marinate the steak in the mixture overnight and then cook it. Once you take the steak out cook the sauce and reduce it untill sticky!

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  • Binder photo hot_pink

    23 October 2009

    hot_pink rated and commented on this recipe

    4 stars

    I've made this a few times, but this time I followed DJW's suggestion and made it as a stir fry. Yum! The fish absorbs the flavour a lot better this way. Also used fresh salmon instead of frozen.

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  • Binder photo Rachel

    14 June 2011

    Rachel rated and commented on this recipe

    5 stars

    This is one of our week day staple dinners. We both really love it. Great flavours and really easy to make. Usually use fresh salmon.

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  • Binder photo Jane

    21 July 2011

    Jane rated this recipe

    5 stars

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  • Binder photo Rachel

    14 August 2011

    Rachel commented on this recipe

    I love this recipe and so does my fussy 8 years old. Make it all the time and don't change a thing.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Dairy-free

Ingredients

  • 1 tbsp sunflower oil
  • 5 tbsp soy sauce
  • 5 tbsp mirin or dry sherry
  • 1 tbsp golden caster sugar
  • 1 piece fresh root ginger , peeled and finely grated
  • 2 garlic cloves , crushed to a paste
  • 4 frozen boneless, skinless salmon fillets

FOR THE CUCUMBER SALAD

  • 1 small cucumber
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • ½ tsp golden caster sugar
  • 1 tbsp toasted sesame seeds
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PER SERVING

340 kcalories, protein 27g, carbohydrate 18g, fat 18 g, saturated fat 3g, fibre 0g, sugar 9g, salt 4.23 g

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