Ingredients (Serves 2)

2 salmon darnes, preferably wild
2 tbsp maple syrup
3 tbsp dark soy sauce
ginger, grated (as much as you like)
1 garlic clove crushed
1 large courgette
1 tbsp soy sauce or tamari
3 carrots
vegetable oil
chili, coriander & lime to garnish

salmon teriyaki recipe


  1. Mix the maple syrup, soy sauce, ginger and garlic in a bowl to make the marinade
  2. Coat the salmon in the marinade and then cover and place in the fridge for 20 minutes or up to 3 hours depending on how much time you have.
  3. Use a spiraliser or julienne to create noodles from the courgette and carrots.
  4. Heat a small amount of vegetable oil in a pan. Fry the salmon for 3 minutes on each side, reserving the marinade in the bowl.
  5. Meanwhile, heat another pan and add the courgette and carrot noodles. I don’t use oil for this as courgette contains a lot of water which creates steam. Mix in a splash of soy sauce or tamari for some extra flavour.
  6. When the salmon is just about done, add in the remaining marinade so that it begins to bubble and heat for a further 30 seconds to a minute, taking care that it doesn’t burn.

Serve with some chili, coriander and a wedge of lime. Enjoy!

This recipe was created with Ballygowan. Don’t forget to stay hydrated over the Christmas period!

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