CIMF 2018 Masthead

Superfood Sesame Teriyaki Salmon

Chrissy Dupé

There was a time when I didn’t realise that ‘stroganoff’ wasn’t actually the name of the packet mix that you put with the beef to make the creamy thing. Or that when you snap the woody stalks off the asparagus it’s not so you can have twice as many pieces…you’re supposed to throw them away cause they’re gross.

Back then, there was no way I would’ve known how to cook the perfect piece of salmon (or any fish other than fish fingers, for that matter), or understood that you need to get the right balance between sweet, sour, salty, bitter and umami (umm, isn’t that Gwen Stefani’s kid’s name?) when you’re making a sauce. I have definitely come a long way since then, but that’s the great thing about cooking; there’s always something new to learn.

While I love trying out new recipes, there are certain ‘go to’ dishes that are exactly what you need when you don’t have the time or the energy to think of something new to make. 

Think of a dish you’ve made so often that you could do it with your eyes closed (and probably have cause you’ve been so tired). A recipe that’s so tasty, so quick and so easy that you can make it on autopilot and literally never get sick of cooking or eating it. Well, this superfood sesame teriyaki salmon is mine.


Practice makes perfect and this one has definitely gotten better over time. I’ve stopped tweaking it now though, because it’s just right and I don’t want to over-complicate it. It’s simple and it only has a few key ingredients; but they all work perfectly together.

It’s a good one if you’re feeling a bit blah as it’s totally yummy but it’s also packed full of (dare I say it for fear of being labelled a tosser) superfoods. So you can feel rather healthy (and virtuous) eating it. Ok, sure, there’s a little brown sugar, some honey and a squeeze of Japanese mayo thrown in. But hey, nobody’s perfect. Plus, the salmon, sesame, ginger and broccolini are definitely the stars of the show.

Give it a try this week and I bet you’ll be adding it to your ‘go to’ list too.

Superfood Sesame Teriyaki Salmon

Prep time: 10 mins
Cook time: 20 mins
Serves: 4


4 skinless salmon fillets
1/2 cup light soy sauce
1/2 cup mirin
1/4 tsp sesame oil
1 tbsp brown sugar
2 tbsp honey
1cm piece ginger, finely grated
2 tbsp vegetable oil
2 bunches of broccolini
1/4 cup sesame seeds, lightly toasted in a dry frying pan
4 Spring onions (green part) thinly sliced
200g vermicelli bean thread noodles
Kewpie Japanese mayonnaise, to drizzle

Note: You can find Kewpie mayonnaise in the Asian food section of the supermarket.


Combine the light soy sauce, mirin, sesame oil, ginger, brown sugar and honey and mix well until sugar is dissolved. Put 2/3 of the marinade into a large bowl and 1/3 in a small jug (reserved for later).

Preheat oven to 180C. Check the salmon for any bones and remove. Place salmon fillets into bowl with marinade and coat well. Cover with cling film and refrigerate for 20-30 mins.

Place noodles into a large bowl and cover with cold water, setting aside to soak. Fill a medium saucepan with water and bring to a gentle boil.

Once salmon is finished marinating, heat 1/2 tbsp of the vegetable oil in a large skillet over medium heat. Drain salmon fillets, removing any excess marinade and cook for around 3 minutes each side until they start to turn golden brown, being careful not to burn the marinade.

Move salmon fillets to an oven tray lined with grease-proof paper and spoon over excess marinade from the bowl. Bake for around 5 minutes (depending on the size of your fillets). You can check if they’re done by making a small incision with a sharp knife at the thickest part of the biggest fillet. It’s ready if it’s flakey and still has a nice blush colour in the centre (but not totally raw). Be careful not to overcook the fillets, it’s easy to do if you don’t check them quick enough! They’ll keep cooking a little when you take them out of the oven.

Let the fillets sit and rest while you cook your broccolini. Drop broccolini into gently boiling water and put the lid on. Put a timer on for 3 minutes and while your broccolini is cooking, heat the rest of the vegetable oil in the same pan you cooked your salmon in over medium heat.

Drain the noodles and pat them dry with paper towel. Add them to the pan and stir-fry with some of the reserved marinade in the jug (it’s up to you how saucy you’d like them).

Drain the broccolini and rinse under very cold water quickly before serving to stop the cooking process so they don’t go soggy.

Serve the noodles first, followed by salmon fillets on top (I like to break them up and flake them into chunks). Pour over any leftover marinade from the oven tray, drizzle with some Kewpie mayonnaise and sprinkle with spring onions and sesame seeds to serve.


What’s your autopilot dish that you make when you’re short on time and energy?


Chrissy Dupé

Chrissy is a lover of lists and a self-confessed control freak. Her mission is to help other women with a strong need to be in control learn how to harness the power of their inner control freak and use it for good. Having lived through the devastation that being control freak without focus brings, and going out the other side stronger, Chrissy developed a series of hands-on, zero 'fluff' programs to help women control their freak, instead of letting it run them into the ground. Her philosophy is based on the little-known fact that control freaks are actually born for greatness... and that without them, the world would fall into disorganised chaos. You can find out more at More about the Author