Sticky Salmon Teriyaki

This sticky Japanese-inspired dish is packed full of delicious oriental flavours and is perfect for a lighter midweek meal. Cook the sticky salmon on Bacofoil® The Non-Stick Kitchen Foil to ensure the dish stays looking like it should. The foil has a unique BacoLift® surface that will ensure food lifts off as effortlessly as it went on. Serve with Asian greens, rice cakes and sprinkle with sesame seeds.

Prep Time

Approx 15 mins

Cook Time

Approx 35 mins




For the salmon:

500g pieces of salmon fillets

100ml mirin

100ml soy sauce

100ml sake

3 tbsp caster sugar

1tbsp groundnut oil

For the greens:

1tbsp groundnut oil

1 red chilli, finely chopped

2 cloves of garlic, minced

400g choi sum or pak choi

1tbsp soy sauce

2tsp sesame oil

1tbsp sesame seeds, toasted

For the sticky rice cakes:

240g sushi rice

720ml water

2 tbsp rice vinegar

1 tsp mirin

6 spring onions finely chopped

2cm ginger grated

1 tbsp sesame oil

1 tbsp veg oil

salt and pepper

1 egg white


Preheat your oven to 180oC and line a small oven tin with Bacofoil® The Non-Stick Kitchen Foil (cook on the non-shiny side to ensure the salmon stays looking like it should)

In a pan, heat the mirin, soy, sake and sugar together until the sugar melts, then bubble until it becomes lovely and sticky. Allow to cool then pour over the salmon and set aside

Put the rice in a small, heavy-bottomed saucepan and add the water. Cover the pan; for best results, do not uncover the pan at any time during cooking. Bring to a boil over medium-high heat for 4 to 5 minutes

Reduce the heat to low and simmer, covered, for 10 minutes. Remove the pan from the heat and let stand, covered, for 15 minutes. All the liquid should be absorbed

Leave to cool a little so you can shape it with your hands. Heat the oils in a frying pan, add the spring onions, ginger and cook until softened. Add to the rice along with the rice vinegar, mirin, salt and pepper. Beat the egg white a little and stir into the rice

Shape the rice into cakes, about 5cm wide. Set aside on Bacofoil® Non-Stick Baking Paper until you are ready to fry

Place the salmon in the preheated oven and cook for 20 minutes until just cooked through. Baste with the marinade halfway through cooking

Meanwhile fry the rice cakes, heat the oils together in a non-stick pan and fry them for 2-3 minutes on each side until golden. Transfer to a serving plate

Heat a wok with the groundnut oil and stir fry the chilli and garlic for a few seconds then add the greens and a splash of water. Stir fry quickly then add the soy, sesame oil and half the sesame seeds. Spoon onto a serving plate and place the salmon on top and scatter with the rest of the sesame seeds. Serve with the rice cakes