It was fish day again in our house today and I was really craving something warm and comforting. Something with a proper sauce that I could pour generously over a bowl of steamed rice. Teriyaki Salmon and Prawns ticked all the boxes. Adapted from my Teriyaki Chicken recipe, this version turned out even better than I expected, especially with the prawns thrown in. A mix of salmon and prawns makes this dish look more exciting and gives it that contrast in texture – tender chunks of salmon and plump juicy prawns, all coated in a sticky, shiny, sweet-savoury teriyaki glaze.
Why homemade teriyaki sauce is best
I haven’t bought a bottle of teriyaki sauce in years. Once I figured out the perfect homemade teriyaki recipe, there was really no turning back. It’s fresher, healthier and I know exactly what goes into it. No preservatives, no artificial colours, just real flavour.
If you’ve tried my Teriyaki Chicken Recipe, this sauce will be familiar. It’s well balanced with the sweetness of honey, the umami depth of soy sauce and a subtle kick from garlic and ginger. I use it on everything from chicken to tofu, aubergine and now of course, on this gorgeous Teriyaki Salmon and Prawns.
Prepping the salmon
I started by prepping the salmon – skin off, sliced into smaller chunks for quicker cooking and better flavour absorption. I also had a tray of raw king prawns in the fridge so in they went too. They added both a beautiful colour and extra bite to the dish. I laid them out together on my fish chopping board and sprinkled over some sea salt, freshly ground pepper, a touch of garlic granules and ginger powder. Then I let them rest for ten minutes or so while I got the sauce ready.
The teriyaki sauce that brings everything together
To make the homemade teriyaki sauce, mix together in a bowl:
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 teaspoons cornflour
- 4 tablespoons honey
- 2 tablespoons white wine vinegar
- 4 1/2 tablespoons dark soy sauce (or half dark, half light, or all light if you prefer)
- 100 ml water
Give everything a really good mix until the cornflour dissolves and the sauce is smooth. I prefer dark soy sauce for this as it gives the Teriyaki Salmon and Prawns that rich colour and deeper flavour.
Cooking Teriyaki Salmon and Prawns
Once the fish has had time to absorb the seasoning, I heat a tablespoon of olive oil in a frying pan over medium-high heat. Then I gently lay the salmon pieces and prawns into the pan, searing each side for about two minutes.
Give the teriyaki sauce another quick stir before pouring it all over the salmon and prawns. Stir gently to avoid breaking up the fish. The magic happens quickly – the sauce begins to bubble and thicken in front of your eyes. Lower the heat and let it simmer for a few more minutes. I like to flip the salmon and prawns once or twice to make sure they get evenly coated in all that glossy goodness.
Finally just before turning off the heat, I stirred in a tablespoon of sesame oil to give the dish that nutty aroma and depth. It really lifted the whole Teriyaki Salmon and Prawns, adding a final touch of warmth and richness to the sauce.
Serving suggestions
Today I served this lovely Teriyaki Salmon and Prawns with freshly steamed rice, making sure to spoon a lot of that luscious sauce onto the plate, and a generous side of sautéed courgettes and mushrooms. It was a proper comforting meal satisfying without being too heavy. My husband even went back for seconds without a pause!
Final thoughts
If you’re after a quick fish dinner that feels a bit special and delivers on flavour, I highly recommend giving this Teriyaki Salmon and Prawns a go. It’s simple, fresh and every bite is full of joy. The homemade teriyaki sauce is the real star here, it ties everything together and makes this dish one that you’ll come back to again and again.
Teriyaki Salmon and Prawns
Description
This Salmon and Prawn Teriyaki is a comforting, saucy fish dish made with tender salmon, juicy king prawns and a glossy homemade teriyaki glaze. It’s perfect served over steamed rice for a quick yet satisfying family meal. No bottled sauce here, just fresh, bold flavours cooked from scratch.
Ingredients
For the fish
For the teriyaki sauce
Instructions
-
Prepare the salmon and prawns
- Pat dry the salmon chunks and king prawns.Â
- Season with salt, pepper, garlic granules and ginger powder.Â
- Set aside for 10 minutes to let the flavours settle in.Â
-
Mix the teriyaki sauce
- In a bowl, combine the minced garlic, minced ginger, cornflour, honey, vinegar, soy sauce and water.Â
- Stir well until the cornflour dissolves completely.Â
-
Cook the fish
- Heat olive oil in a frying pan over medium-high heat.Â
- Add the salmon and prawns and sear about 2 minutes on each side.Â
-
Add the sauce
- Give the teriyaki sauce a final stir and pour into the pan.Â
- Gently stir to coat everything.Â
- As the sauce heats, it will thicken quickly.Â
- Reduce the heat and simmer for a few minutes, turning the salmon and prawns halfway through to make sure they're fully coated.Â
-
Finish with sesame oil
- Stir in a tablespoon of sesame oil just before removing from the heat to give the dish a warm, nutty aroma.Â
-
Serve
- Serve immediately with steamed rice and your choice of vegetables, sautéed courgettes and mushrooms go beautifully.Â
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 365.7kcal
- % Daily Value *
- Total Fat 19.51g31%
- Saturated Fat 3.96g20%
- Cholesterol 105.4mg36%
- Sodium 1078.48mg45%
- Potassium 514.6mg15%
- Total Carbohydrate 19.59g7%
- Dietary Fiber 0.67g3%
- Sugars 13.9g
- Protein 27.65g56%
- Vitamin A 80.24 mcg
- Vitamin C 4.66 mg
- Calcium 50.01 mg
- Iron 1.22 mg
- Vitamin D 11.04 mcg
- Vitamin E 4.51 mg
- Vitamin K 3.68 mcg
- Thiamin 0.28 mg
- Riboflavin 0.22 mg
- Niacin 10.19 mg
- Vitamin B6 0.77 mg
- Folate 37.51 mcg
- Vitamin B12 3.67 mcg
- Phosphorus 377.02 mg
- Magnesium 53.5 mg
- Zinc 1.03 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
