Looking for a simple yet impressive meal that’s perfect for any night of the week?

This Italian Teriyaki Salmon is your answer!

With its blend of sweet, tangy, and savory flavors, this dish brings together tender salmon fillets coated in a delicious sweet chili glaze and crisp, flavorful pak choi.

Whether you’re a cooking novice or just in need of a quick and nutritious dinner, this recipe is straightforward and satisfying.

Serve it with brown rice or noodles for a complete meal that’s both healthy and easy to prepare.

Dive into this vibrant, mouthwatering dish and enjoy a taste of something special without any hassle!

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Ingredients

• 2 skinless salmon fillets
• 1 tbsp sweet chili sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp mirin or dry sherry
• 2 tbsp soy sauce
• 2 tsp finely grated ginger
• Brown rice or noodles (optional, for serving)

For the Pak Choi:

• 2 large pak choi (about 250g)
• 2 tsp vegetable oil
• 2 tsp sesame oil
• 3 garlic cloves, grated
• 75ml fish or vegetable stock
• 2 tsp toasted sesame seeds (for sprinkling)

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Instructions

Step 1: Prepare the Salmon

• Preheat your oven to 200°C (180°C fan) or gas mark 6.
• Place the skinless salmon fillets into a shallow oven-safe dish.

Step 2: Make the Sauce

• In a small bowl, mix together the sweet chili sauce, honey, sesame oil, mirin or dry sherry, soy sauce, and finely grated ginger.
• Pour this mixture over the salmon fillets, making sure they are completely coated.
• Bake the salmon in the oven for 10 minutes.

Step 3: Prep the Pak Choi

• While the salmon is baking, take the pak choi and slice off the base to separate the leaves.

Step 4: Stir-Fry the Pak Choi

• Heat 2 tsp of vegetable oil and 2 tsp of sesame oil in a wok or large frying pan over medium heat.
• Add the grated garlic and stir-fry it for about 30 seconds, just until it softens and becomes fragrant.
• Add the pak choi to the pan and stir-fry for a few minutes until the leaves begin to wilt.

Step 5: Steam the Pak Choi

• Pour the vegetable or fish stock into the pan with the pak choi.
• Cover the pan tightly with a lid and let it cook for about 5 minutes, or until the stems are tender but still crisp.

Step 6: Serve

• Place the cooked pak choi in shallow bowls.
• Top with the baked salmon and drizzle the sauce from the baking dish over the top.
• Sprinkle with toasted sesame seeds for extra flavor.
• Serve with brown rice or noodles if desired.

FAQs

What can I substitute for pak choi if I can’t find it?

If pak choi isn’t available, you can substitute it with other leafy greens like spinach, kale, or even broccoli. Just adjust the cooking time accordingly, as these vegetables may wilt or cook differently.

Can I use another type of fish instead of salmon?

Yes, you can substitute the salmon with other types of fish like cod, sea bass, or trout. Just keep in mind that different fish may have slightly different cooking times, so check for doneness as needed.

Simple Italian Teriyaki Salmon

This easy sweet chili salmon with stir-fried pak choi is a flavorful, healthy dish perfect for beginners, featuring baked salmon in a tangy sauce and tender pak choi, served with rice or noodles.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Ingredients

• ▢ 2 skinless salmon fillets
• ▢ 1 tbsp sweet chili sauce
• ▢ 1 tbsp honey
• ▢ 1 tsp sesame oil
• ▢ 1 tbsp mirin or dry sherry
• ▢ 2 tbsp soy sauce
• ▢ 2 tsp ginger finely grated
• ▢ Brown rice or noodles (optional, for serving)

For the Pak Choi

• ▢ 2 large pak choi (about 250g)
• ▢ 2 tsp vegetable oil
• ▢ 2 tsp sesame oil
• ▢ 3 grated garlic cloves
• ▢ 75 ml fish or vegetable stock
• ▢ 2 tsp toasted sesame seeds (for sprinkling)

Instructions

Prepare the Salmon

1. Preheat your oven to 200°C (180°C fan) or gas mark 6.

   Place the skinless salmon fillets into a shallow oven-safe dish.

Make the Sauce

1. In a small bowl, mix together the sweet chili sauce, honey, sesame oil, mirin or dry sherry, soy sauce, and finely grated ginger.

   Pour this mixture over the salmon fillets, making sure they are completely coated.

   Bake the salmon in the oven for 10 minutes.

Prep the Pak Choi

1. While the salmon is baking, take the pak choi and slice off the base to separate the leaves.

Stir-Fry the Pak Choi

1. Heat 2 tsp of vegetable oil and 2 tsp of sesame oil in a wok or large frying pan over medium heat.

   Add the grated garlic and stir-fry it for about 30 seconds, just until it softens and becomes fragrant.

   Add the pak choi to the pan and stir-fry for a few minutes until the leaves begin to wilt.

Steam the Pak Choi

1. Pour the vegetable or fish stock into the pan with the pak choi.

   Cover the pan tightly with a lid and let it cook for about 5 minutes, or until the stems are tender but still crisp.

Serve

1. Place the cooked pak choi in shallow bowls.

   Top with the baked salmon and drizzle the sauce from the baking dish over the top.

   Sprinkle with toasted sesame seeds for extra flavor.

   Serve with brown rice or noodles if desired.

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