Teriyaki Salmon With Pink Pepper

Add a little romance to life when cooking teriyaki salmon. This delicate rose-coloured dish can be a brilliant display of love on New Year’s Eve. Serve it with a bottle of rosé and enjoy!. 


  • 1 whole filet (1.5-1.7 kg) of large salmon on skin
  • 2-3 thin skinned oranges
  • 2 cm fresh ginger root
  • 2 garlic cloves
  • 1 tbsp teriyaki sauce
  • olive oil
  • 1 tbsp. pink pepper
  • freshly ground black pepper
  • salt

Step by step recipe

Step 1

Descale the salmon. Pepper and salt the fish.

Step 2

Peel ginger and garlic, grate on the finest grater and mix with teriyaki sauce.

Step 3.

Preheat the oven to 160°C. Line a large baking tray with parchment and place the fish skin-side down. Brush the surface with the teriyaki garlic and ginger mixture.

Step 4.

Wash the oranges with a brush and slice into thin circles. Cover the surface of the fish with the orange slices slightly overlapping.

Step 5.

Drizzle the oranges with olive oil and salt a little. Put the tray into the top third of the oven and bake for 20 minutes.

Step 6.

Lightly burn the oranges with a burner and sprinkle over the pink pepper, rubbing it into your fingers. Serve immediately.

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