Teriyaki salmon on sesame pak choi with chopsticks

Teriyaki salmon with sesame pak choi

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(100 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish, Elaine Paige’s dish is a simple and quick midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal517
  • fat30g
  • saturates5g
  • carbs17g
  • sugars15g
  • fibre3g
  • protein41g
  • salt2.8g
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  • 2 skinless salmon fillets
  • 1 tbsp sweet chilli sauce
  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp sesame oil
  • 1 tbsp mirin or dry sherry
  • 2 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…

  • 2 tsp finely grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • brown rice or noodles, to serve (optional)

For the pak choi

  • 2 large pak choi (about 250g)
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…

  • 2 tsp vegetable oil
  • 2 tsp sesame oil
  • 3 garlic cloves, grated
  • 75ml fish or vegetable stock
  • 2 tsp toasted sesame seeds, for sprinkling


  1. Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.

  2. Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.

  3. Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.

  4. Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.

  5. Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.

  6. Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.

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Comments, questions and tips

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17th Jul, 2020
Delicious dish. I served it on top of Singapore noodles to add another layer of flavour. Perfect.
27th Jun, 2020
Amazing! Put the salmon in for 20 mins but otherwise is delicious
Teresa Sturm's picture
Teresa Sturm
8th May, 2020
My family loved this, so easy and really delicious. Will definitely make this again
10th Mar, 2020
Tastes great. Don't put the salmon in the oven too soon...make sure you have prepped the pak choi first and are ready to go,or you may find your teriyake sauce gets cooked away.
22nd Feb, 2020
Lovely tasty sauce. Found 10 minutes was plenty of time for my pieces of salmon.
11th Sep, 2019
I should have learned by now - always read the comments, even if the recipe has a high rating! As others have commented, the cooking time for the salmon isn't long enough and the pak choi is probably better without the stock. An extra flavour in the stir fry (sliced peppers from the freezer?) might have been nice. And for my taste buds the combination of honey and sweet chilli in the marinade made everything a bit too sweet. I rescued the situation by combining the lot for an extra 10 minutes in the oven but suggest you look at other asian salmon recipes or modify this one rather than following it accurately!
6th Aug, 2019
I love this recipe. It needed some tweaks but I make it at least once a week. I do brown rice as a base, bake the salmon for 16 minutes, and fry asparagus and tenderstem broccoli in sesame oil, ginger and garlic for a couple of minutes before adding only a bit of stock and letting them steam through. The vegetables come out soft and tasty, and it’s nice to have a bit of liquid for the rice to absorb. Finish off with cashew nuts, sesame seeds, spring onions, and a lime wedge.
15th Mar, 2019
This is a really great way to cook salmon - a rare hit with the whole family - but the salmon definitely needs 20mins to cook through. Didn’t like the pak choi in stock, so we just serve it with a regular veg stir fry.
9th Feb, 2019
Though the flavours were good, this recipe is terrible - salmon needs to bake for 20 minutes, not 10, and the pak choi needs to cook for half the time or less. The addition of stock to the pak choi makes it slimy. There's no way that the picture accompanying the recipe follows these instructions. I'm astounded that people have scored this highly, and very surprised it even made it into the good food website.
7th Feb, 2019
Quick, simple tasty dish. I had no pak choi so used cavalo nero and mange tout instead (steam-blanched then stir fried with the garlic and sesame oil) and served it with egg fried rice.


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24th Feb, 2017
Don't cook the pak choi for five minutes - your end up with a mass of green sludge. The flavour was delicious, shame it wasn't palatable. Also, I struggled to find a suitable cooking dish in my extensive range. I found a small pyrex dish but found as the fish was side to side, after cooking for 10 mins the fish was still raw. In hindsight I should have gone with my gut feeling and steamed the fish individually in foil parcels with the sauce inside. Other than my faux pas the flavours are fantastic and cooked well, this would be a great meal - especially to serve to veggies.
14th Nov, 2016
If you're eating rice with this recipe I would double the amount of sauce.
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