This teriyaki salmon is a must-try for those looking to add a light, quick and easy recipe to their midweek dinner repertoire. Ready in just 20 minutes from start to finish, it pairs rich, oven-baked salmon with a sticky-savoury glaze made from kitchen cupboard staples.

This recipe serves two with a side of garlicky stir-fried pak choi or some rice for added nutrition. Sharing this vibrant dish, Good Food said: “Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for this teriyaki salmon. Serve with sesame pak choi for a quick midweek meal.”

Method

Preheat the oven to 200C (or 180C for fan-assisted ovens), gas mark six. Arrange the salmon fillets – skins removed – in a low-sided ovenproof dish.

In a separate small bowl, thoroughly combine sweet chilli sauce, honey, sesame oil, mirin or dry sherry, soy sauce, and freshly grated ginger. Once mixed, pour this marinade over the salmon fillets, ensuring they are evenly coated. Place the dish in the oven and cook for ten minutes.

While the salmon is baking, trim the base of the pak choi to separate the leaves.

In a wok, warm a mixture of vegetable oil and sesame oil. Add finely grated garlic and stir-fry briefly until it begins to soften without browning.

Introduce the pak choi to the wok and cook, stirring, until the leaves begin to collapse slightly. Add either water or vegetable stock, cover the wok firmly with a lid, and steam for five minutes, aiming for stems that are tender but still slightly crisp.

To serve, divide the pak choi between shallow bowls, position the salmon fillets on top, and drizzle over the remaining cooking juices. Finish with a sprinkling of toasted sesame seeds and accompany with brown rice or noodles, if desired.