Ingredients

For the Salmon

  • 2 salmon fillets
  • 3 tbsp teriyaki sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

For the Noodles & Vegetables (Optional)

  • 150 g noodles (egg or rice)
  • 1 pak choi, sliced
  • 100 g mangetout
  • 100 g bean sprouts
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Method

Salmon (Oven or Air Fryer)

Preheat the oven to 200°C (180°C fan) or the air fryer to 190°C.

Place the salmon fillets in a bowl and coat with the teriyaki sauce, honey, sesame oil, and sesame seeds. Marinate for at least 15 minutes while the oven or air fryer preheats.

Line a baking tray or air fryer basket with parchment paper. Place the salmon skin-side down and cook:

  • Oven: 12–15 minutes, finishing under the grill for 2–3 minutes to caramelise
  • Air Fryer: 8–10 minutes until sticky, slightly burnt, and cooked through

Noodles & Vegetables (Optional)

Cook the noodles according to the packet instructions. Drain and set aside.

Heat a pan or wok over high heat with the vegetable oil. Add the Pak choi and mangetout and stir-fry for 2–3 minutes. Add the bean sprouts and cook for a further 30 seconds.

Add the cooked noodles, toss to combine, and heat through. Top with the salmon and serve.

 

Tips for Best Results

  • Line the tray or basket to prevent sticking and burning sugars.
  • Finish under the grill for a glossy, caramelised top.
  • Keep vegetables crisp for balance.

 

Chef Tip

For extra flavour, brush the salmon with a little extra teriyaki sauce halfway through cooking.

 

Simple Flavour Variations

Spicy: Add chilli flakes or sriracha to the marinade.

Ginger: Add grated fresh ginger to the sauce.

Citrus: Finish with a squeeze of lime before serving.

 

Serving Ideas

I served this with noodles, pan-fried pak choi, mangetout, and bean sprouts, but it can also be served with:

  • Steamed jasmine or basmati rice
  • Fried rice
  • Quinoa or couscous
  • Roasted broccoli or green beans
  • A fresh Asian-style slaw

 

Storing and Reheating

Fridge: Store in an airtight container for up to 2 days.

Reheat: Gently reheat in the oven, air fryer, or microwave to avoid drying out the salmon.