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Pan-fried Teriyaki Salmon

Ingredients (Serves 4)

  • 300g fresh salmon fillets (skin removed)
  • 2 tablespoons white sesame seeds


  • ½ cup mild soy sauce
  • ¼ cup dry white wine
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar


  • 2-3 gherkins per person
  • Fleur de sel
  • Extra virgin olive oil


First make the Teriyaki sauce; put all its ingredients in a saucepan, bring to the boil then allow to reduce over a low heat for 10-15 minutes. Set aside.

Prepare a plate with sesame seeds and set aside then move on to cooking the salmon. Remove the bones and place the salmon skin side up in the pan and sear on a high heat until a golden brown crust forms on both sides, this seals in the flavour and goodness. Then dip in the bed of sesame seeds.

To serve, slice the salmon and pour over the Teriyaki sauce (or serve sauce separately). Garnish with gherkins sliced lengthways, a drizzle of extra virgin olive oil and a few flakes of fleur de sel salt.

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