Baked Salmon Fillet with Teriyaki Sauce


  • Fresh Salmon Fillet 160g x 2pcs
  • Kosher Sauce x 10g
  • Crushed Black Pepper x 10g
  • Teriyaki Sauce pre mixed x 200ml
  • Spring Onion x 50g
  • Ginger x 1pc
  • Takuan x 100g
  • Furikake x 30g
  • Kimchi Cabbage x 100g


  1. Remove the salmon fillet from packaging, season the fillet with kosher salt & crushed black pepper, set aside.
  2. Preheat oven at 170 C
  3. To prepare the Teriyaki sauce. First pour out pre mixed teriyaki sauce into a small pot, add in sliced ginger & 3cm cut spring onion, and bring to boil.
  4. Once the sauce is boiled, lower down the heat to minimum and simmer for another 5min. Add in little bit of water if the sauce is too thick.
  5. Reheat a pan (best to be non-stick pan), and add in 2 tablespoon of cooking. Once the oil is hot (with some smoke), place the salmon with skin side down first. Adjust the heat to medium, and grill for 1 min on skin side, and carefully turn over the fillet and grill 30 second only on each side.
  6. Remove the grilled salmon fillet from pan, and place it on baking tray.
  7. Glaze the grilled salmon fillet on each side with cooked teriyaki sauce, and reserve the remaining teriyaki sauce as dressing. Bring to baked 6 min for medium doneness, or 10min for well done.
  8. Thin slice takuan, and plating along with ready to eat Kimchi cabbage as side dishes.
  9. Once the salmon fillet is cook, place it on the plate, dress the salmon with teriyaki sauce and sprinkle furikake around the salmon as topping.

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