Sticky salmon with Chinese greens

A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 354
  • fat 20g
  • saturates 4g
  • carbs 10g
  • sugars 8g
  • fibre 0g
  • protein 35g
  • salt 2.81g


  • 4 skinless salmon fillets, 150g/4oz each
  • 3 tbsp oyster sauce
  • 2 tbsp teriyaki sauce
  • 1 tbsp honey
  • 1 tbsp oil (a mix of vegetable and sesame)
  • 1 tbsp finely grated fresh root ginger
  • 1 garlic clove, finely sliced
  • 1 red chilli, deseeded amd finely sliced
  • 500g mixed green vegetables - we used bok choi, sugar snaps and broccoli


Try it with beef
STICKY BEEF & NOODLE STIR-FRY Stir-fry 400g beef strips in the oil for 2 mins, then tip onto a plate. Continue cooking the ginger, garlic, chilli and veg, as above, then stir in the oyster sauce, teryiaki and honey with 300g straight-to-wok egg noodles. Bubble for a min, stir in the beef and serve.


  1. Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.

  2. Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

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