Teriyaki Roasted Salmon

By Executive Head Chef David Tilly

Teriyaki Roasted Salmon

  • Heat the oven to 220°C.
  • 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.
  • 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.
  • 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.
  • 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 rice.

Garlic Fried Rice

  • Combine rice and salt, mix well.
  • Heat the pan and pour oil.
  • When the oil is hot enough, add the garlic and cook until color turns brown and the texture is crispy.
  • 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.
  • Add the remaining half then cook for 5 minutes or until the rice is done.
  • 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