Teriyaki Whole Salmon Fillet by Jenni Jordan

by Etsuyo Bilcich

Teriyaki Whole Salmon Fillet (Serves 6)

Jenni Jordan’s simplified version of a dish inspired by her friend Linda. Using the finest Sayaka’s Kitchen Teriyaki Sauce, this salmon presents beautifully on a platter and makes an elegant centrepiece for any occasion.


Ingredients

  • 1.2kg whole salmon fillet, skin on

  • 3–4 tbsp Sayaka’s Kitchen Teriyaki Sauce

  • 1 stalk lemongrass (inner stalk only), finely chopped

  • 1 tbsp maple syrup

  • Snow pea sprouts, for garnish


Method

  1. Place salmon fillet in a baking dish or ovenproof fish platter.

  2. Pour teriyaki sauce evenly over the salmon.

  3. Sprinkle with finely chopped lemongrass.

  4. Drizzle with maple syrup.

  5. Bake at 180°C for 12–14 minutes until just cooked through.

  6. Rest for 5 minutes before serving.

  7. Garnish with fresh snow pea sprouts.


Serving Suggestions

  • Present whole on a platter for a dramatic centrepiece.

  • Serve with steamed rice or buttered noodles.

  • Pair with a crisp green salad or lightly steamed vegetables.


Recipe Notes

  • Quality matters: Use the best teriyaki sauce available — Sayaka’s Kitchen is recommended.

  • Elegant presentation: Resting the salmon ensures juices settle for a moist finish.

  • Gluten free: Made with Sayaka’s Kitchen Teriyaki Sauce.

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