- Servings : 4
- Cook Time : 20m
- Ready In : 20m
- 4 salmon fillets
- 2 spring onions, sliced lengthways
- 2 tbsps chives, chopped
- sesame seeds, for serving
- Teriyaki sauce
- 120ml soy sauce
- 120ml water, divided
- 3 tbsps brown sugar
- 3 tbsps honey
- 3 garlic cloves, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 11/2 tbsps fresh lemon juice
- 11/2 tbsp cornflour
In a small pan whisk together the soy sauce, 1/4 cup and 2 tablespoons of the water, brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat.
Whisk together cornflour with remaining water, then add to the saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes Remove from the heat and allow to cool slightly.
Meanwhile preheat oven to 200°C and spray a non-stick baking dish with cooking spray.
Set aside about 1/4 cup of the Teriyaki sauce. Place the salmon in the baking dish then brush tops with the Teriyaki sauce (about 11/2 tablespoons), then rotate to opposite side and repeat.
Bake in the oven for 13-17 minutes until salmon has cooked through.
Serve over rice topped with reserved Teriyaki sauce, sliced spring onions, chives and sesame seeds.