Teriyaki Roasted Salmon

By Executive Head Chef David Tilly

Teriyaki Roasted Salmon

  1. Heat the oven to 220°C.
  2. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, and ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture and marinate for 15 minutes.
  3. In a second bowl, toss blanched bok choy with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  4. In another bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  5. Place marinated salmon on baking paper along with vegetables and roast it in the oven for 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over tossed bok choy and fried fice.

Garlic Fried Rice

  1. Combine rice and salt, mix well.
  2. Heat the pan and pour oil.
  3. When the oil is hot enough, add the garlic and cook until color turns brown and the texture is crispy.
  4. Add half of rice. Mix the rice well with the garlic while frying. This is applicable for large rice quantities. If you are frying less than 4 cups of rice then you can put all the rice at once if your pan is large enough to handle the volume.
  5. Add the remaining half then cook for 5 minutes or until the rice is done.
  6. Remove from the pan and place in a serving plate. Garnish with fried garlic on top.


For the Salmon

  • 2 tablespoons low-sodium teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 4 teaspoons chopped garlic, divided
  • 1 teaspoon grated ginger
  • 1 teaspoon dark sesame oil
  • 6 salmon fillets (about 1 1/2 pounds)
  • 3 pcs bok choy
  • 8-9 mushrooms
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Garlic Fried Rice

  • 6 cups rice, steamed
  • 3 tablespoons garlic, minced
  • 2 teaspoons salt
  • 3 tablespoons cooking oil