Maple Teriyaki salmon

  • Preparation 10 min
  • Refrigeration 1 h
  • Cooking 20 min
  • Servings 4
  • Freezing I do not suggest



  • 4 pieces of salmon fillet (200g each)
  • 1/2 cup maple syrup
  • 2 tablespoons soya sauce
  • 1 tablespoon sesame seeds
  • 2 tablespoons olive oil
  • 2 tablespoons fresh ginger, grated
  • 4 drops toasted sesame oil
  • Salt and ground pepper



  • In a bowl, combine all ingredients except salmon. Season with salt and pepper and mix.
  • Place the salmon in an airtight dish and pour in half the marinade. Close the dish, mix and set aside in the refrigerator for 1 hour.
  • Preheat the BBQ to maximum power and reduce to half. You can also cook in the oven at 400°F in a Pyrex style dish.
  • Place the grilling sheet on the grills (or a cedar board soaked in water for 30 minutes) and place the salmon skin side down. Cook for about 20 minutes or until the flesh flakes easily with a fork. Brush fresh marinade on salmon every 3-4 minutes. The skin will char, but the meat will be as tasty as ever!