Grilled Salmon Teriyaki with Courgette Noodles

Ingredients

• 4 salmon fillets, skin-on
• 3 tbsp tamari
• 2 tbsp honey
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 4 courgettes, spiralised or cut into ribbons with a peeler
• 1 tbsp garlic-infused olive oil
• 1 tbsp sesame seeds, toasted
• 3 spring onions, green tops only, sliced
• 1 lime, cut into wedges
• Steamed jasmine rice, to serve
• Pickled cucumber, to serve
• Fresh coriander, to serve

Method

1. Whisk the tamari, honey, mirin, sesame oil and grated ginger together in a small bowl until the honey loosens into a glossy, pourable sauce. Set aside roughly a third for basting and glazing — the rest goes on raw.
2. Pat the salmon fillets dry with kitchen paper and season the flesh side with salt and pepper. Dry skin equals proper caramelisation; wet salmon just steams under the grill.
3. Lay the fillets skin-side down on a foil-lined grill tray and brush generously with teriyaki sauce. Slide under a preheated hot grill for 8–10 minutes, basting once halfway through with the reserved sauce, until the fish flakes at the thickest point and the glaze has gone deep mahogany at the edges — almost catching, not burnt.
4. While the salmon grills, heat the garlic-infused oil in a wide frying pan over a high heat. The infused oil already carries the garlic flavour, so you're not chasing fragrance — but keep it moving and don't let it smoke; scorched garlic oil turns bitter fast, and you've only got 30 seconds before high heat starts to push it there.
5. Add the courgette noodles and toss for 2–3 minutes, just until they soften and turn glossy but still hold their shape. Any longer and they collapse into water. Season with salt and pepper, then taste one — courgette needs more salt than you think.
6. Lift the courgettes onto warm plates with tongs, leaving any watery liquid behind in the pan. Lay a glazed salmon fillet on top.
7. Scatter over the toasted sesame seeds and the sliced spring onion tops. Squeeze a lime wedge over each fillet just before eating — the acid cuts through the honey-soy lacquer and pulls the whole plate into focus. Tuck a second wedge alongside for anyone who wants more. Taste, season, taste again — most of the salt is in the glaze, but a final pinch on the courgettes ties it together.