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Teriyaki Salmon and Japanese Inspired Coleslaw Recipe

Servings: 2


For the Salmon

  • 2 Salmon fillets (skin on)
  • 2 tablespoons of Olive Oil
  • 1 teaspoon of Sesame Seeds
  • Pepper to taste

For the Teriyaki glaze

  • 125 ml Dark Soy Sauce
  • 100 ml Mirin
  • 100 ml Sake (you can use 100 ml of Sweet Sherry or Rice Wine if you do not have Sake)
  • 30 g Caster Sugar
  • 2 tablespoon of Dark Palm Sugar (melted)

For the Coleslaw (this will be plentiful for two)

  • 2 medium sized Carrots (shredded)
  • 1/4 medium sized White Cabbage (shredded)
  • 1 teaspoon of Caster Sugar
  • 1 teaspoon of Salt
  • 1 tablespoon White Wine Vinegar
  • 1 Granny Smith Apple (cored and shredded) - place in a bowl of water with drops of lemon juice to prevent it from oxidizing
  • 100 g ready-made Wakame Seaweed Salad (available at most Japanese groceries or take-away sushi stores)
  • 2 Spring Onions (finely sliced)
  • 3 tablespoons of Kewpie Mayo
  • 3 tablespoons of Mayonnaise
  • 1 teaspoon of Horseradish Cream
  • a few dashes of Shichimi Togarashi (available at most Japanese groceries)
  • 1 tablespoon of Japanese Rice Seasoning (Furikake - we used one which had Bonito, Sesame Seed and Seaweed - also available at most Japanese groceries)


For the Japanese inspired Coleslaw

  • Place shredded carrots and cabbage in a colander and add caster sugar, salt and white wine vinegar. Toss them together and place in the sink to drain for 45 minutes. This is to remove excess water from the vegetables, similar to the pickling process. After 45 minutes, apply pressure onto the vegetables to squeeze out any remaining liquid.
  • Transfer carrots and cabbage to a mixing bowl. Mix in the shredded apples, Wakame seaweed salad, sliced spring onions, Kewpie mayo, mayonnaise, horseradish cream and a few dashes of Shichimi Togarashi. Toss all ingredients together.
  • When serving, sprinkle a tablespoon of Furikake over the coleslaw.

For the Teriyaki Glaze

  • Place all ingredients in a small saucepan and stir over low heat, taking care to not burn or bring to boil. Stir until all sugar has dissolved. Remove from heat, cool and store in fridge. There will be enough for a few Teriyaki nights 🙂

For the Pan Fried Salmon

  • In a shallow bowl, marinate the salmon fillets with 50 ml (or until the salmon flesh is submerged) of teriyaki glaze for a minimum of 30 minutes.
  • Heat 2 tablespoons of olive oil in a non-stick pan. Pan sear the salmon fillets skin side down for 3 minutes whilst basting it with the teriyaki glaze. Flip the fish on the flesh side carefully and cook for another 3 minutes, again basting the fish with the teriyaki glaze. The cooking time depends on how thick your salmon fillet is.
  • Set aside to rest. Before serving, sprinkle sesame seeds for garnishing.