Grilled salmon teriyaki with cucumber salad

Grilled salmon teriyaki with cucumber salad

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(18 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Salmon fillets are cooked straight from frozen for convenience - the sticky glaze helps to keep the fish moist while it cooks

Nutrition and extra info

  • Dairy-free

Nutrition: per serving

  • kcal340
  • fat18g
  • saturates3g
  • carbs18g
  • sugars9g
  • fibre0g
  • protein27g
  • salt4.23g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 5 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ tsp golden caster sugar
  • 1 tbsp toasted sesame seeds


  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.

Recipe from Good Food magazine, March 2009
BBC GoodFood Magazine

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Comments, questions and tips

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6th Dec, 2018
We really enjoyed this. Like someone else suggested I marinated the (fresh)fish first and then cooked it in the oven. I served it with rice and peas.
9th Aug, 2017
This is delicious although I didn't do the cucumber, we had mangetout and rice instead.
24th Feb, 2014
This was great - the coolness of the cucumbers really went well with the heat in the sauce, definitely worth another cook. Even the picky one ate it all!
14th Aug, 2011
I love this recipe and so does my fussy 8 years old. Make it all the time and don't change a thing.
14th Jun, 2011
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.
23rd Oct, 2009
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.
23rd Jun, 2009
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!
Frantic Flapjack
10th Mar, 2009
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.
9th Mar, 2009
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.
3rd Mar, 2009
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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