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Pan-Fried Teriyaki Salmon Toast

The PERFECT bite sized snack
Course Dinner, Lunch, Snacks
Cuisine Worldwide
Keyword pan-fried teriyaki salmon, Salmon, Salmon On Toast, Teriyaki Salmon, Teriyaki Salmon Toast
Prep Time 10 minutes
Cook Time 10 minutes
Marinade 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 1647kcal
Author AnotherFoodBlogger

Equipment

  • grill pan
  • ovenproof frying pan
  • saucepan
  • bowl/ziplock bag for sauce/marinade
  • potato masher/fork
  • Chopping board
  • Chef Knives
  • measuring tool

Ingredients

Teriyaki Sauce

  • 2 tsp ginger grated
  • 3 cloves garlic crushed
  • 6 tbsp soy sauce
  • 4 tbsp maple syrup
  • 2 tbsp mirin
  • 2 tbsp olive oil

Salmon

  • 500 g salmon skin off
  • 300 g peas
  • 1 knob butter
  • 2 tbsp oil
  • 8 slices crusty bread
  • sushi ginger
  • sesame seeds
  • pea shoots

Instructions

  • Mix all sauce ingredients togetherand let the salmon marinate for 10-30 minutes, heat oven to 180c
  • Place the peas in a saucepan withbutter and 3 tbsp water. Cook on medium heat for 3-4 minutes and crush with a potato masher
  • Remove the salmon from the marinade and wipe any remaining marinade from the salmon (reserving marinade for later). 
  • On medium heat with 1 tbsp oil, fryin a non-stick, ovenproof pan for 3 minutes one side, flip it and cook for 2 minuteson the other side.
  • Add marinade to the pan and cook inthe oven for 3-5 minutes (depending upon how thick your salmon piece is). *seetips*
  • Grill/toast the bread, top withcrushed peas, salmon and some of the sauce. Add some sushi ginger, sesame seeds and pea shoots to finish

Notes

Tips/Tricks

  • the longer you leave the salmon in the marinade the longer it will soak up the flavours of the teriyaki sauce. Truthfully though with this recipe, 10 - 30 minutes is sufficient.
  • be careful when adding the marinade to the frying pan as it will spit up a bit
  • once the marinade is added cook the salmon in the oven.  If you continue to cook on the stovetop it will only burn.
  • you can use the same recipe for chicken too.  Just either cut the chicken into bite-sized pieces so that it cooks quicker or add the sauce at a later stage so that it doesn't burn.
  • if you want to use the sauce as a glaze to brush over grilled meats then reduce it slightly in a saucepan and use a brush to paint the meat/veg.

Nutrition

Calories: 1647kcal | Carbohydrates: 206g | Protein: 94g | Fat: 50g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 4632mg | Potassium: 2153mg | Fiber: 14g | Sugar: 44g | Vitamin A: 1266IU | Vitamin C: 62mg | Calcium: 244mg | Iron: 15mg