Go Back
Seared salmon fillet with crispy golden skin served on a dark plate beside steamed broccoli, cauliflower, carrots, a lemon slice, and pink peppercorns.

Easy Teriyaki Salmon

This easy teriyaki salmon pairs flaky fish and crisp edges with a rich, glossy glaze that tastes like far more effort than it takes. Served with fluffy rice and crunchy green vegetables, it is a colourful midweek dinner for two in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 150 g jasmine rice
  • 2 tsp preferred oil divided
  • 2 skin on salmon fillets
  • 150 g tenderstem broccoli
  • 100 g sugar snap peas
  • 1 pouch Fused Teriyaki Stir Fry Sauce
  • 2 spring onions finely sliced
  • 1 tsp sesame seeds

Method
 

  1. Cook the jasmine rice according to the pack instructions until tender and fluffy, then keep warm.
  2. Meanwhile, heat 1 tsp oil in a nonstick frying pan over a medium high heat. Pat the salmon dry and place it skin side down in the pan. Cook for 4 to 5 minutes until the skin is crisp and the salmon is cooked about halfway up the sides.
  3. Turn the salmon and cook for another 2 to 3 minutes until just cooked through and flaky. Transfer to a plate.
  4. Add the remaining oil, tenderstem broccoli and sugar snap peas to the pan. Stir fry for 3 to 4 minutes until bright green, lightly charred and still crisp.
  5. Move the vegetables to one side and return the salmon to the pan. Pour the Fused Teriyaki Stir Fry Sauce over the salmon and bubble for 1 to 2 minutes, spooning the glossy sauce over the fillets.
  6. Divide the rice and vegetables between two plates. Add the salmon, spoon over the remaining teriyaki glaze and finish with spring onions and sesame seeds.