Teriyaki Salmon with Wasabi & Avocado Sauce

By May 19, 2020Japanese, Seafood
A fillet of smoked salmon dressed in a delicious teriyaki sauce served with smashed wasabi avocado, pickled ginger with a wedge of lime on a black plate by cooking meals for one

Revisited: You must try this one if you like the heat of Wasabi and pickled ginger, really yummy.


  • 1 salmon fillet
  • 30ml soy sauce
  • 30ml mirin
  • 1 tablespoon lemon juice
  • ½ tsp wasabi paste (or to taste)
  • 1 avocado, mashed
  • ½ tbsp sunflower oil
  • Japanese pickled ginger and lime wedges to serve


  • Place the salmon fillet in a zip-lock bag.
  • Combine the soy and mirin in a bowl and place the mixture into the bag with the salmon, seal and marinate in the fridge for at least 4 hours, longer if time permits.
  • Blend the wasabi, avocado and lemon juice until smooth and season to taste.
  • Heat oil in a frying pan over medium heat. Remove the salmon from the bag, reserving any remaining marinade. Cook for 2-3 minutes (depending on size of fillet) each side until just under cooked .
  • Add the reserved marinade to frypan and allow to reduce for 1 minute.
  • Serve with the wasabi and avocado sauce, pickled ginger and lime wedges.


This dish was adapted from the Delicious “Spice” Book recipe given to me by my friend Monica

Share This Recipe !

Join the discussion One Comment

  • My daughter sent me this recipe, and I now have the salmon marinating in the soy sauce and mirin. But I can’t get Japanese pickled ginger anywhere. I’ve been to every supermarket in Noosa, where I live, and even drove 60kms to Maroochydore to the only Asian shop that I know on the Sunshine Coast. But no luck.
    I decided to try making my own. The ginger is now marinating. Hope it turns out.

Leave a Reply