Cook delicious, tender, flaky, restaurant-quality baked teriyaki salmon in just under 25 minutes. This sticky sweet homemade teriyaki sauce will impress any dinner guest and it makes a quick, simple, low-carb main! This recipe has been created with Slimming World in mind but it also perfect for anyone following WW or a calorie controlled plan.
This quick and easy minimal prep recipe will become a mid week family favourite. We are not huge fish lovers in this house but everyone was impressed with this tangy spicy salmon. I served mine with green beans but there are so many options here… white rice, noodles, potatoes… This versatile fish will keep you full for longer and the best bit is it’s Syn free!
I actually oven baked this recipe due to the sides I was cooking for the kiddos… but it works fantastically in the air fryer too.
Why you’ll love this recipe….
- Full of flavour
- Quick and easy to make
- Minimal prep required
- Low in fat and calories
- Syn Free when following Slimming World
- A mid week favourite
- The sauce even works well with chicken!
- Oven bake or air fry
- Only 239 calories per serving!
Batch Cook – Storage Information – Teriyaki Sauce
- Fridge: The teriyaki sauce can be made in advance and stored in the fridge for up to 5 days. Cool before storing.
- Reheat: Reheat in the microwave or on the hob.
- Freezer: Cool the teriyaki sauce and then pour into ice cube tray. Once frozen pop each cube out and place them into a freezer bag. You have easy pre prepped sauce at any time!!
Can you store cooked Salmon?
The answer, is yes, you can absolutely freeze cooked salmon. However, the texture and flavour of the fish will suffer from its time in the freezer. Cooked salmon will last approximately four to six months in the freezer as long as you seal it tightly in freezer-safe bags or airtight plastic containers.
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Spicy Teriyaki Salmon
Ingredients
- 2 Boneless Salmon Fillets (Approx. 130g each)
Sauce Ingredients
- 1 tbsp Dark Soy Sauce
- 1 tbsp Light Soy Sauce
- 1 tbsp Lemon Juice
- 2 Garlic Cloves (Crushed)
- ¼ tsp Ginger
- 1 tsp Chilli Powder (Reduce for less spicy)
- ½ tsp Marmite
- Pinch Black Pepper
- Pinch Salt
- 1 tbsp Granulated Sweetener
- 60ml Water
- Low calorie cooking spray
Instructions
Prep and Sauce
- Spritz a pan over a medium heat and cook the salmon for 2 minutes on each side. Set aside the salmon until later.
- Add the 60ml of water into a pan. Add all of the sauce ingredients to the pan. Bring to a boil until it starts to reduce down and thicken.
- Set Aside and allow to cool slightly.
Cooking the salmon – 2 Options
- Option 1 (Oven Baked) Preheat your oven to 200°C/fan 180°C/gas 6. Place the salmon onto a baking tray and cover with half of the glaze/sauce. Place info the oven for 10 – 15 minutes or until cooked.
- Option 2 (Air Fryer)Place the salmon into the air fryer and cover with half of the glaze/sauce.Cook on air fry mode 170°C for 8 – 10 minutes or until cooked.
Finishing Touches
- Warm the rest of the sauce in the pan slightly.
- Serve the salmon on to a plate and cover with the rest of the sauce.
Have you created this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.