Teriyaki Salmon with Wasabi & Avocado Sauce

By May 8, 2017June 29th, 2020Seafood

The pickled ginger partnered with this wasabi and avocado sauce adds a spicy dimension to this Teriyaki infused salmon


  • 1 salmon fillet
  • 30ml soy sauce
  • 30ml mirin
  • 1 tablespoon lemon juice
  • ½ tsp wasabi paste (or to taste)
  • 1 avocado, flesh chopped
  • 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

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  • Judy says:

    Thank you, I am not sure what would have gone wrong with your first comment but I am pleased that you are enjoying my blog.

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