Plum Teriyaki Glazed Salmon

30 mins

2-3 servings


Atlantic Salmon Fillet (≈500g)
1 clove garlic, grated
2 packs Andrei’s Plum Teriyaki sauce (60ml) by Chef Niño Laus

Cooking Tip

Albumin is the white protein that can leach out of fish as it cooks. Brining prevents the albumin from surfacing, resulting in a gorgeous cooked piece of fish. Brine is a simple mixture of salt and water. Let the fish sit in the brine for at least 30 minutes, and after a quick rinse and dry, it’s ready to cook!


  1. Mix the plum teriyaki sauce with the garlic.
  2. Cooking options:
    • Baked: Preheat oven to 3500F. Place fish on baking sheet, skin side down. Brush with sauce and bake in
    the oven for 6-8 minutes, or until fish is opaque and flaky.
    • Pan Seared: Lightly oil a pan and heat to smoking point. Place fish on pan, skin side down, and brush
    the meat with sauce. Cook for about 5 minutes. Flip the fish over to caramelize the sauce for a minute.
  3. Enjoy!

* This recipe may be used with any of these other fish fillets from Andrei’s Gourmet Place: Wild Alaskan King Salmon, Lapu Lapu, Sole, Red Snapper, Black Cod, Catfish and it may also be used with Octopus, Cuttlefish or Whole Squid