Teriyaki Salmon

I love fresh salmon. It is a great source of protein, omega-3 fatty acids and vitamin D. When buying fresh salmon pieces, select flesh that has orange to red hues (from carotenoid pigments). Cook the fish within a few hours after purchase to retain freshness and nutrients.

There are many ways to cook salmon. My usual techniques are season the fillets with spices or marinate them in sauce and pan-frying them using a grill pan over medium heat. In this recipe, I marinate the fillet in store-bought teriyaki sauce. Keep in mind that salmon is an oily fish so use cooking oil sparingly.

I like using fresh fish because they cook faster than frozen pieces. Save time and taste delicious :)


1 salmon fish fillet, a few tbs teriyaki sauce, a few dashes of soy sauce, pepper, chili powder and salt to taste


1. On a flat plate, poke small holes on the fillet

2. Season fillet with pepper, chili pepper and salt. Add teriyaki sauce until 1/3 of the way and let the fish marinade in the fridge for 60 mins or more

3. Heat grill pan over medium heat

4. Spray cooking oil on a grill pan

5. Gently place the marinated fillet on the grill pan. Cover and cook for 5 mins or until the fillet turns to deep orange 3/4 way through. While the fish is cooking, add remaining marinade and some brown sugar in a sauce pot and let the sauce reduces and thickens over low heat

6. Flip the fillet and continue cooking until fillet is done (another 3 to 5 mins)

7. Remove from heat and let it set for 1 min before serving. Pour sauce over the fish if desired


Cook the fish on one side of the grill pan. When flipping, place the fish on the other side of the grill. This ensures good grill marks on both sides of the fish.

For extra flare, sprinkle black or white or both toasted sesame seeds.

If you like it spicy, serve with hot sauce.

Grilled salmon

Grilled teriyaki salmon fillet with drizzled hot sauce and sesame seeds. Served with

fresh salad greens, chopped nuts and orange slices