Light Bites & Snacks Recipes

Salmon Teriyaki Bowl

I love making this sticky and sweet salmon teriyaki, and cutting the salmon into small cubes means that there are more sticky corners where the sugar from the honey can caramelise on the fish. It also means that you can cook the salmon in 10 minutes so dinner can be served quicker!

In the UK we don’t consume enough oily fish, and I think one of the major barriers to this is that people don’t like the taste of fish. Therefore, I think if we can make a really delicious recipe using fish, yes with some added sugars, then there are still going to be benefits gained from this.

Serves 4


  • 4 tbsp light soy sauce
  • 2 tbsp honey
  • 2 tbsp sake
  • 4 tbsp mirin
  • 1 tsp grated ginger
  • 1 garlic clove, grated
  • 500g salmon, descaled and cut into cubes

To serve

  • Cooked brown sushi rice
  • Pickled carrots
  • Wakame
  • Pak Choi
  • Edamame beans
  • Radish
  • Coriander
  • Chillis
  • Spring onions
  • Sesame seeds


  • Heat the honey, soy sauce, mirin and sake in a pan together till reduced to half the volume, add the ginger and garlic towards the end. Allow to cool.
  • Preheat your oven to 225°C fan/ and 250°C convection
  • Mix the salmon with half the teriyaki sauce, reserving the remaining half for later. Line a baking tray and spread the salmon out evenly, spacing the pieces out.
  • Bake in the oven for 8-10 minutes till the edges of the salmon are sticky and charred.
  • Serve the salmon over the rice alongside all the veg, adding a final drizzle of teriyaki sauce over the top.
Salmon Teriyaki

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