Nick Nairn’s Teriyaki Salmon recipe

The marinade keeps these tasty bites lovely and moist


  • 4 x 175g/6oz Freedom Food-labelled salmon fillets
  • 1 tbsp runny honey
  • 50ml/2fl oz soy sauce
  • 2 tbsp dry sherry or mirin
  • 1 lemon


Soak 10 wooden skewers in warm water for at least 20 minutes to help prevent them from burning.

Cut the salmon into 5cm x 2.5cm/2in x 1in pieces and place onto the skewers. Arrange the salmon skewers in a single layer in a dish.

Place the honey, soy sauce and sherry or mirin into a pan and gently warm until thoroughly mixed. Remove from the heat and leave to cool then pour the marinade over the skewers and refrigerate for 1-2 hours to allow the flavours to develop.

Place on a heated barbecue for 1-2 minutes, turning frequently, until cooked. Alternatively, cook on a hot griddle for the same amount of time, also turning often. Serve drizzled with griddled lemon, if liked

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