Nate’s Teriyaki Style Fried Salmon and Spinach Recipe


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This recipe is super easy and requires little washing up, but you will need to spare time as we will be marinading for around an hour. It’s worth the wait and you can catchup on Netflix while you wait right?

What ingredients do I need?

300g boneless keta salmon per person
50g of baby spinarch approx per person
2 table spoons of soy sauce
1 table spoon of white vinegar
1.5 teaspoons of honey
1 teaspoon of garlic granules
2 teaspoons of mild chilli powder
1 teaspoon of ground black peppercorns

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I have those ingredients what do I need to do?

Start by adding the soy sauce, vinegar, honey ,garlic granules, chilli powder and pepper into a freezer bag, mix well in the bag and then add the salmon. Keep rotating the bag until the salmon is covered fully then transfer to the fridge and marinate for 1 hour.

After the hour is up take it out and transfer to the freezer for 10 minutes, we don’t want to freeze it, we just want to firm it to the state it was prior to marinating.

When you have had the salmon in the freezer for about 7 minutes put oil on a griddle and set to a high heat.

After the 10 minutes take the salmon out of the freezer and place it and any remaining marinade onto the griddle (pour marinade slowly on top of the salmon). Cook for 2 minutes and then flip and cook for another 2 minutes, then set the heat to medium high and do the same twice more. Then cook the sides as well for 1 minute each.

Add the spinach to the pan and cook for 2 minutes until the leaves start to wilt, keep the salmon on the pan skin side down.


Once done plat the spinach and place the salmon on top and enjoy!


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