Salmon Recipes

Cooking Salmon  

Salmon Spaghetti

Asian Grilled Salmon

Salmon Burgers

Peppered Salmon

Manx Smoked Salmon

Salmon Teriyaki

Smoked Salmon Terrine
Salmon & Ginger Salad
Smoked Salmon Rice
Salmon in Cream
Smoked Salmon Kedgeree
Garlic Herb Salmon
Salmon & Sweet Potato

Seared Salmon

Spicy Salmon Broth

Salmon Tagliatelle

Italian Poached Salmon

Salmon Flan

Grilled Salmon Salsa

Marinated Salmon

Poached Salmon Salad
Salmon Fish Cakes
Grilled Salmon & Salad
Smoked Salmon Pate
Salmon Fuseli
Salmon en Croute
Salmon Tortilla Cones

 Copyright Nick Nairn

Salmon Teriyaki

serves 4         time 15 mins



450 g (1 lb) salmon fillet
For the Teriyaki Marinade
1 teaspoon caster sugar 
1 tablespoon marin (Japanese rice wine for cooking) or dry sherry
2 tablespoons light soy sauce (preferably Kikkoman's)
1 tablespoon sunflower oil
1 teaspoon Dijon mustard
a squeeze of lime juice
2 tablespoons of runny honey, warmed


Cooking Method

1 Soak eight bamboo skewers in cold water for at least 30 minutes
2 Cut the salmon into long, thin strips, 2.5 cm (1 inch) wide and about 5mm (1/4 inch) thick.
3 Mix all the ingredients together, except for the honey, and toss the salmon strips in it. Cover and leave for 10 minutes to marinate. Heat a griddle pan (or grill).
4 Thread the salmon on to the skewers in a zigzag fashion. Brush the kebabs with a little extra oil and griddle (or grill) for 1-2 minutes on each side. Lift them off the griddle as they are done and brush them with warm honey before serving










 trout and salmon fishing