Teriyaki salmon on sesame pak choi with chopsticks

Teriyaki salmon with sesame pak choi

By
  • 1
  • 2
  • 3
  • 4
  • 5
(74 ratings)

Prep: 10 mins Cook: 10 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 skinless salmon fillets
  • 1 tbsp sweet chilli sauce
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    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
    Ginger

    Ginger

    jin-jer

    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

    pak-choy

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Meg125
11th Sep, 2019
2.05
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!
sincvc
6th Aug, 2019
5.05
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.
Jiminybob
15th Mar, 2019
4.05
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.
pauline3897
9th Feb, 2019
1.05
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.
helzybstar
7th Feb, 2019
5.05
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.
John Kirk's picture
John Kirk
10th Dec, 2018
3.05
Nice fish result, but shame the recipe says to boil the pak choi in vegetable stock after frying. This drains the lovely pak choi flavour into the soupy liquid, which isn't part of the dish. Tastier to stir fry alone in garlic.
Elles Belles
17th Nov, 2018
5.05
Love this dish - a quick and easy mid week dinner that's super tasty!
LuluJones's picture
LuluJones
20th Jan, 2018
5.05
This is a sensational recipe! So delicious and a regular addition to our menu.
gelid_girl
30th Aug, 2017
5.05
This is so easy and so quick. An ideal midweek meal. We served it with a packet of pre-booked Thai fragrances multigrains which saved more time and another plan to wash but made it a bit dear (we priced it as £5.30 for two) but I suppose that's subjective. We made the teriyaki sauce with sriracha which gave it a bit of a kick. Delicious.
Gastrorob
25th May, 2017
Just tried this: it was simple to put together and delicious! Will definitely be creating again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
nao2004
24th Feb, 2017
5.05
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.
cnener
14th Nov, 2016
4.05
If you're eating rice with this recipe I would double the amount of sauce.
Want to receive regular food and recipe web notifications from us?