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5 Minute Teriyaki Salmon


teriyaki salmon

This recipe is by no means ‘conventional’ and many chefs would be hanging their heads in shame to the way in which this recipe is prepared (… in the microwave!!) But if I am completely honest… I don’t care! I am a mum with very little time on my hands. I don’t have the time to be worrying about ‘proper’ cooking techniques. All of my meals are cooked in a way that will ideally save time, and retain 100% of the nutrients so I will alter my cooking techniques accordingly if I need to.

SuperFoods included – salmon, lime
SuperSpices included – paprika

This ‘no fail’ recipe has loads of benefits…

  • Saves mummy’s valuable time – only takes 5 minutes to prepare and cook! Perfect as an after school snack or as a quick dinner if you are running late after work and want to ensure your kids are still eating healthy meals.
  • Bursting with nutrients – the paprika (hint of Indian in this meal) is great for digestion and the salmon is an oily fish which is loaded with omega 3 fatty acids; essential for brain function, growth and development. It is also rich is vitamin D
  • Convenient – keep frozen salmon fillets in the freezer and pull out when necessary

Total preparation and cooking time – 5mins
Makes 1 serving

A drizzle of olive oil
1 x 100g salmon fillet – boneless, skinless and frozen
¼ tsp lime juice – freshly squeezed (no seeds)
¼ tsp dark soy sauce
¼ tsp dark brown sugar – soft
Pinch or ¼ tsp of ground paprika
Coriander/ cilantro for garnish (optional)

Place the frozen salmon in a microwavable dish and drizzle with olive oil. Then pour the soy sauce, and lime juice over the fillet followed by a sprinkling of the brown sugar and paprika. Rub the ingredients into the fillet.

(Note: If you don’t have dark brown sugar, use clear runny honey as an alternative).

Cover the dish with a lid (leaving a small vent) or cling film (piercing a few holes) and cook on high in the microwave for 3-3 ½ mins until the fish is flaky.

Remove from the container when cooked, serve with noodles and garnish with coriander.

Tip: you may notice some dark brown or black crusting around the edges of the fillet when cooked. Don’t remove this as it is actually caramelised brown sugar which gives the salmon a lovely hint of sweetness.


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