Pave-saumon-teriyaki

Label Rouge Scottish salmon Teriyaki


(Serves 4)

  • 4 x 160g skinless Label Rouge Scottish salmon portions
  • 50ml soy sauce
  • 50ml satay sauce
  • 50ml rice wine (Mirin or Noilly)
  • 1 dstsp chopped fresh ginger
  • 1 dstsp sugar


Preparation: 10 mins + 3 hrs marinating
Cooking: 8 mins


Using the point of a knife, cut lightly into the salmon on both sides.

Whisk the soy sauce, satay, rice wine, chopped ginger and sugar in a bowl.

Place the salmon in a medium sizes dish and pour the marinade over.  Cover with clingfilm and place in the fridge to marinade for 3 hours.

Drain the salmon.

Grill or fry for 4 to 5 mins each side on medium heat.

Serve with a white cabbage salad.