Salmon doesn’t have to be air-fried, deep fried or crumb-coated to taste delicious, often all it needs is a little glaze to bring out the best of its flavour.

The combination of teriyaki with a juicy pink salmon fillet is hard to beat when done right, and surprisingly simple to master at home.

Chef, restaurateur and cookbook author Mike Robinson has the perfect recipe for anyone seeking a speedy meal.

Sharing his formula on Saturday Kitchen, he described the dish as “perfect for a quick weeknight supper”, that’s on the table in “five simple steps”.

Made with a blend of fragrant ginger, spicy chilli and leafy coriander, the herbs and spices come together with umami soy sauce to make an Asian-inspired dish that’s packed with flavour.

Teriyaki salmon recipe

Ingredients

Two salmon fillets

Four to five tbsp dark soy sauce

One lime, zest and juice

One small chilli

Two tbsp maple syrup

One large garlic clove, finely chopped

One chunk of ginger, finely chopped

One sheet of egg noodles

Bunch of coriander, chopped

One tbsp sesame oil

Extra lime juice

Method

First, prepare all the ingredients to make for quick cooking when it comes to assembling the delicious glazed salmon.

Start by testing the lime on a small plate then squeeze the juice out into a small cup or ramekin – remove any pips. Peel and finely chop the garlic then chop the ginger and chilli in the same way.

Now heat some oil in a pan and fry the ginger, garlic and chilli until fragrant, but avoid colouring it too much. Now add the lime zest and juice followed by the soy sauce.

Dark soy is less salty than light versions, but if you only have light, use half the amount.

Add the maple syrup (or honey if you don’t have maple), and cook for one minute or until reduced and sticky.

Meanwhile, pan-fry the two pieces of salmon for two minutes on each side in a hot griddle pan. When the sauce is reduced, add the salmon to the teriyaki sauce frying pan.

Now cook and drain the noodles, adding the sesame oil, seasoning, chopped coriander and a squeeze of lime.

Serve the sticky teriyaki salmon on a bed of noodles with more chopped coriander for extra flavour.