Time: 10 minutes (plus any marinating time)
500g salmon fillet, skin removed
1 tbsp sriracha
2 tbsp soy sauce
1 tbsp rice wine vinegar
5 garlic cloves, crushed
1 tsp grated ginger
Good grind of black pepper
A side plate covered in a single layer of sesame seeds
- Cut your salmon fillets in half so you have 6 even sized chunks of salmon (with 500g I usually get 3 fillets)
- Mix together your marinade ingredients and place your salmon fillets in, leave them to marinate for a minimum of 30 minutes.
- Pre-heat your oven to 180 degrees Celsius.
- Put an oven proof frying pan onto a medium heat on your hob and add a little oil of your choice (or spray oil)
- Take your marinated fillets one at a time. dip one side of each fillet into the sesame seeds and then put it sesame seed side down into your pan once it’s pre-heated, repeat this until all your salmon fillets are in your frying pan
- Cover the pan and let the fillets cook for around 4 minutes on one side
- Turn them over to have the sesame side up and place into the oven to finish cooking for another 5 minutes or to your liking
- Allow the fish to rest for a minute or so before serving with whatever oriental sides you fancy!
I often make a quick teriyaki sauce to dress these using 1 tbsp sriracha sauce, 2 tbsp soy sauce and 1 tbsp rice wine vinegar mixed together
A double batch of marinade works well if you prefer to buy a whole side of salmon to have it ready in the freezer to quickly have this on a weeknight too.