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Salmon Teriyaki

Find RSPCA Assured Salmon at your Favourite Supermarket

RSPCA Assured Salmon Welfare

You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.


  • 4 RSPCA Assured salmon fillets
  • 60 ml soy sauce
  • 60 ml mirin (Japanese sweet rice wine)
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 spring onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish)


  1. In a small bowl, whisk together the soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make your teriyaki sauce.
  2. Place the salmon fillets in a shallow dish and pour over half of the teriyaki sauce ensuring all sides are coated.
  3. Set aside the remaining sauce and let the salmon marinate in the fridge for at least 30 minutes or up to one hour.
  4. Preheat your grill to medium heat.
  5. Remove the fillets from the marinade and drain off any excess.
  6. Lightly oil the grill to prevent the salmon from sticking.
  7. Place the salmon fillets directly on the grate skin-side down and grill for about 4 to 6 minutes on each side, depending on the thickness.
  8. Whilst grilling, baste the salmon with some of the set-aside teriyaki sauce.
  9. Flip the salmon and continue grilling for another 4 to 6 minutes, or until it flakes off easily with a fork.
  10. Remove the salmon from the grill and brush it with the remaining teriyaki sauce and let it rest for a few minutes.
  11. Garnish with thinly sliced spring onions and sesame seeds before serving with steamed rice and your favourite grilled vegetables.
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