Teriyaki Salmon

serves 4


  • 2cm piece of fresh root ginger, finely diced
  • 2 garlic cloves, peeled & finely sliced
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp mirin (rice wine)
  • Olive oil
  • 4 salmon fillets (~500g total)
  • Sea salt & freshly ground pepper

  1. Put ginger & garlic into a bowl and mix with the soy sauce, maple sysrup, mirin and a drizzle of olive oil
  2. Place the salmon fillets in a dish, season with salt & pepper, and pour the dressing over the. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.
  3. Place a large frying pan over a meadium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick.
  4. Serve the salmon fillets on individual plates spooning over any teriyaki sauce left in the pan.

From: Gordon Ramsay’s Ulimate Homecooking