Preparation time – 30 mins to 1 hour
Cooking time – less than 10 mins


  • 125 ml Shaoxing rice wine
  • 125 ml Sake
  • 125 ml Mirin
  • 125 ml Soy sauce
  • 3 tbsp. Caster sugar
  • 4 x 175g Salmon fillets

For the mayonnaise:

  • 2 handfuls coriander, roughly chopped
  • 200ml ‘Wharfe Valley rapeseed oil’
  • 2 free range eggs, yolks only
  • 1 tsp white wine vinegar
  • 1/2 tsp mustard powder
  • 1 tsp salt
  • 1 lemon, juice only


  • Heat the frying pan until hot and add rice wine vinegar, sake, mirin, soy sauce and caster sugar – simmer.
  • Reduce liquid down a little then remove from heat and allow to cool.
  • Place salmon in a bowl and pour over half the sauce and leave to marinade in fridge for 1 hour.
  • Heat frying pan and add salmon (presentation side down). Cook for 1 – 2 mins and then turn.
  • Pour over remainder of teriyaki sauce and cook for another 2 – 3 mins or until cooked through.
  • For coriander mayonnaise, add coriander to pan of boiling water and cook for one minute. Transfer then into a bowl of iced water.
  • Place into a blender with ‘Wharfe Valley rapeseed oil’ and blend until a fine puree.
  • Place egg yolks, vinegar, mustard, salt and lemon juice into a clean food processor. Blend to combine and then gradually with motor still going, add the coriander oil.
  • Continue until the mayonnaise has thickened.
  • Season to taste with salt and pepper.
  • To serve, place salmon on a plate and drizzle with the coriander mayonnaise.