Glazed salmon

This Asian-inspired dish is delicious served hot or at room temperature, great for when you’re feeding a crowd and ready in minutes – unbeatable! Scatter with micro herbs to make your fish dish look fresh and bright!


¼ cup teriyaki sauce

2 Tbsp honey

2 Tbsp rice wine vinegar

1 Tbsp sesame oil

1 Tbsp fish sauce

2 tsp soy sauce

1.5cm piece fresh ginger, grated

1 clove garlic, grated

1kg side salmon, skin on

¼ cup water

Sesame seeds, mixed micro herbs, snowpea tendrils and lime wedges, to serve


  1. In a shallow dish, combine teriyaki, honey, vinegar, sesame oil, fish sauce, soy, ginger and garlic.
  2. Add fish, turning to coat well. Marinate for 15 minutes.
  3. Meanwhile, preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line an oven tray.
  4. Drain marinade from fish, reserving, and place fish on prepared tray. Bake for 10-15 minutes until cooked, with a slightly pink centre.
  5. Meanwhile, pour marinade into a saucepan with water. Bring to the boil over medium heat, stirring. Reduce heat to low. Simmer for 3-4 minutes until sticky.
  6. Arrange fish on a serving platter. Drizzle with marinade, sprinkle with seeds, scatter with herbs and tendrils, and accompany with wedges. Cut into portions to serve warm or at room temperature.

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